Jump to content

  • Welcome to the eG Forums, a service of the eGullet Society for Culinary Arts & Letters. The Society is a 501(c)3 not-for-profit organization dedicated to the advancement of the culinary arts. These advertising-free forums are provided free of charge through donations from Society members. Anyone may read the forums, but to post you must create a free account.

Edit History

scott123

scott123

On 1/4/2022 at 12:41 AM, Robenco15 said:

These were Modernist Bread’s sourdough boules I baked today. Crumb isn’t bad, but it’s not where it should be. Too much kneading. Need to get away from the mixer. Used Cairnspring Glacier Peak flour. 


Not to sound like a broken record ;) but, as long as you're using whole wheat flour, your crumb will never reach non whole wheat flour heights.

This being said, for a transitional whole wheat flour, that's a phenomenal looking crumb. FWIW, I don't think you're overkneading.  The easiest way to discern overkneading is dough that's gone from smooth, to not smooth, but you can also sort of see it in the finished crust, and I'm not seeing any telltale tearing.

Btw, are you baking on steel?  Steel's conductivity makes it ideal for pizza, but, bread favors the lower conductivity of stone- unless, of course, you're looking for an exceptionally dark base.

scott123

scott123

On 1/4/2022 at 12:41 AM, Robenco15 said:

These were Modernist Bread’s sourdough boules I baked today. Crumb isn’t bad, but it’s not where it should be. Too much kneading. Need to get away from the mixer. Used Cairnspring Glacier Peak flour. 


Not to sound like a broken record ;) but, as long as you're using whole wheat flour, your crumb will never reach non whole wheat flour heights.

This being said, for a transitional whole wheat flour, that's a phenomenal looking crumb. FWIW, I don't think you're overkneading.  The easiest way to discern overkneading is dough that's going from smooth, to not smooth, but you can also sort of see it in the finished crust, and I'm not seeing any telltale tearing.

Btw, are you baking on steel?  Steel's conductivity makes it ideal for pizza, but, bread favors the lower conductivity of stone- unless, of course, you're looking for an exceptionally dark base.

×
×
  • Create New...