I thought it would be nice to have a thread where we can ask technical questions about bread baking, since it seems like there’s a fair amount of expertise on here. It takes too much effort to click in the search bar and find an actual bread forum.
Anyway, not so infrequently I have this problem where the crumb is very uneven, and has much larger holes toward the bottom of the loaf than the top. What’s up with this? Is it a problem with my shaping? This is Hamelman’s Vermont Sourdough, btw. It’s 65% hydration.
I scored this one rather unevenly, so it’s kind of lopsided. Feel free to ignore that.
Anyway, not so infrequently I have this problem where the crumb is very uneven, and has much larger holes toward the bottom of the loaf than the top. What’s up with this? Is it a problem with my shaping? This is Hamelman’s Vermont Sourdough, btw. It’s 65% hydration.
I scored this one rather unevenly, so it’s kind of lopsided. Feel free to ignore that.