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Bread

How do I get more "air holes" in my bread

asked by Nick C over 1 year ago
10 answers 1340 views
23b88974 7a89 4ef5 a567 d442bb75da04  avatar
added over 1 year ago

I "think" it has to do with how much air is in the flour...
Try sifting before you measure....if you weigh unsifted flour and compare measurements, the sifted will weigh less.

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boulangere

Cynthia is a trusted source on Bread/Baking.

added over 1 year ago

Yes, the higher the hydration (water content) of your dough, the greater the chance of obtaining what is referred to as an open, irregular crumb. Here are some links that may help you understand the concept and the process and how to handle wetter, or slack, doughs better:

https://food52.com/recipes...
https://thesolitarycook...
https://thesolitarycook...

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amysarah

amysarah is a trusted home cook.

added over 1 year ago

Yes, wetter dough and also - I often make a double batch, bake one loaf that day and leave the other in the fridge to bake later (sometimes as much as a week.) That second loaf, with the very long slow rise, is always much airier and open textured than the first.

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added over 1 year ago

Adding on to sfmiller's excellent answer -- if you're not using bread flour or a higher protein flour, try that. The protein is what develops the gluten and will give your bread more structure, which will preserve all the holes made by the yeast.

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ChefJune

June is a trusted source on General Cooking.

added over 1 year ago

When I'm making a rustic loaf (wanting lots of "holes") I like to let the dough rise in the fridge for a couple of days. I punch it down and let it rise again usually three times before forming the loaf.

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Jim Lahey

Jim Lahey is known for his innovative no-knead bread recipe, popularized by the New York Times; he is the Founder/Owner of Sullivan Street Bakery, Chef/Partner of Co. Restaurant, and is the acclaimed cookbook author of "My Bread" and "My Pizza."

added over 1 year ago

In order to provide you with the best answer, please answer the following questions!
-How long did you bake for?
-How long did you ferment for?
-What was the inside and outside temperature?
-Are you measuring in weight or volume?
-What type of flour? What brand?
-Did you check on it every couple of hours and shake it or move it around?
-What type of yeast did you use? And, how old is it?

These will allow me to get a better idea of what you're working with.
Please also send photographs of your finished bread - inside and outside! These will all help me. Thanks!

23b88974 7a89 4ef5 a567 d442bb75da04  avatar
added over 1 year ago

Thank you for your desire to help me; I will answer these questions soon as the bread I just made is already gone (before I got your text). Thank you again, and I have two of your books and use your recipes often.