Beautiful picture!!! I'm impressed with it and the follwing is not meant in any way as a criticism of you or anyone else posting on this bread forum.
I have been wondering for a while now. How did it come to be so important to have lots of air space and little actual bread when we bake at home? Is there nutrition in the air spaces? Or are we breadmakers trying to impress other bakers with our knowledge of how our bread should look?
In my everyday, humdrum life I need a certain amount of actual food to chew on and if I don't get this "chewing" in a piece of toast or sandwich I find myself wanting to eat stuff like crunchy, salty snacks. My home made sourdough bread can look all holey if I so choose to make it that way but when I made a sandwich I like a little more substance.
This is a serious question for me. Am I the only who feels this way? I appreciate all comments. pro or con. Not trying to be a smart-a** here! Thanks for all replies. I love eGullet in all its aspects.
I'm with you, and I think MJX has it exactly on the nose - it depends on what we grew up with and how we enjoy our bread. I grew up with dense pumpernickel, sourdough, whole-wheat, spelt, and kamut loaves and so when I'm confronted with an airy-fairy french loaf my first thought is the uncharitable "it's too white!" and the second "it's too light!" I've come around to liking the airy breads to mop up sauces or soups, but I still feel that they're basically whiffle breads and what I crave, bake and offer is denser and heavier.