"Fred" > wrote in message
...
> I'm still trying to reproduce the large-hole artisanal crumb I see in some
> breads. Truthfully, I don't care for it but I want to know how to do it.
> I've tried baking right after fermentation, I've undermixed and overmixed
> and underproofed and overproofed, I've even tried wet doughs (65% liquid
at
> any rate.) I get my small, uniform and lovely crumb every time. What
have
> I not done? Or what have I done wrong? Thanks.
>
> Fred
> Foodie Forums
> http://www.foodieforums.com
>

Let's go through some of these. If I get the dough moist enough that it's
almost a batter my hearth loaves will look like pancakes. I suppose I could
live with panned loaves but that isn't what I had in mind. Someone talked
about "pouring" a dough. My doughs don't pour. I have tried over mixing.
I've even gone to the point of breaking the protein strands with a 25 minute
mix. I haven't tried using a lower gluten flour but I've certainly tried
mixing rye, spelt and whole wheat flours which certainly decreased the
"average" gluten in the dough. I've tried making up the dough right after
mixing and then baking it directly without deflating and proofing. I'll go
back to the well on the high hydration idea because I've never gone to 80%.
So how do you get a normal looking loaf from a dough that is so wet it will
spread like batter? I want to conquer this without resorting to a panned
loaf. Thanks to all of you for the input.

Fred
Foodie Forums
http://www.foodieforums.com