A possible bread epiphany

[Duer 157099]

I finally got back into the bread making kick after seeing all the threads here. And after finally fixing my oven.

But what really did it, is that suddenly I had this flash of insight, and while I don't know whether it's true or not, I'm testing it.

In the past, I've been disappointed by the lack of those really big air pockets in my bread.

And then it hit me: maybe *that* is the reason for scoring the bread?? I've always sort of assumed it was for aesthetic purposes mostly, but this lightbulb went off and I thought: wait, to get big air pockets the dough has to be able to expand, and the slices through the surface allow this.

So am I just really dense, and everyone knows this, or am I deluding myself into thinking it has anything to do with it at all?

I previously had concluded that the large bubbles were a function of the moisture content of the dough.

Anyone know for sure?

[hippywife]

1. I think it was the writers of the Ain5 book

that mentioned that it does assist in the dough's expansion.

[Duer 157099]

2. Well my initial experiment was inconclusive

I made two small loaves, one scored with just one cut down the center; the other scored 5 times crosswise (these were small oblongs).

The crumb looks identical in both. Neither had massive bubbles.

[Warpy]

3. It really depends on what you want that bread for

right now, I've got Fester and Soaker going in my kitchen. I'll combine them tomorrow in a standard bread pan, unscored, because I will want to use the bread for sandwiches and toast.

What I have found determines the crumb is how the bread is handled after the first rise. For the larger crumb (bigger air holes), handle it as gently as possible. For a finer crumb, fold it over itself half a dozen times, flattening out the bubbles from the first rise considerably. A large crumb artisan type bread is a great gravy sopper, soup dipper and crunchy toasting bread. The finer crumb breads are for when you don't want to have sandwich filling in your lap.

Scoring the top of the loaves will result in a slightly higher rise. I've always found it to be more esthetic than necessary.

[hippywife]

4. That's right!

Scoring assisted the rise, not the size of the holes in the crumb. I was mistaken.

[Duer 157099]

5. That is consistent with my recent results

Yesterday I made a really quick no fuss batch (Ain5) and the dough was so wet I couldn't even handle it after the first rise, so I basically just plopped a handful of it on a piece of parchment for about an hour before putting it into the preheated cast iron pot. The poor thing could barely rise at all, it practically looked like flatbread, but the texture was fantastic, with lots of great big holes (total thickness was about 2 inches at highest point, lol)

So I made another batch today (yesterday was all AP; today was all bread flour - combined both for my fridge stock) only I made it less wet and I spent some time forming the loaves since I wanted to make nice deep scores in them to test my theory.

So I inadvertantly did the one thing (handle it more) that actually results in a finer crumb.

No matter, it's just FUN to be baking fresh bread again!! The worst homemade result is still absolutely irresistable.

[housewolf]

6. Slashing serves to control the expansion

So that the loaf expands where you want it to instead of creating it's own "blow out" bubbles in the side. it's also decorative.

Big holes are created by wet dough and minimal handling as well as a moist, steamy very high-temp oven. I gotta say, after working with artisan breads for some number of years now... It's REALLY a challenge to get great big-holed bread out of a home oven. It's a real challenge to simulate a commercial steam-injected oven at home where we can create some steam, just not as much or for as long a time as a bakery oven - although I've know some people who are quite handy sho figured out ways of using a teapot to generate steam and used copper piping to pipe it into the oven through the vent.

All that said, many home bakers find ways to create bread at home that they are very happy with and that they and their families and friends just love. Bread that they're proud of and inspired by. And when you do get that great big-hole loaf.... it's WONDERFUL!

[buzzycrumbhunger]

7. I don't think slashing does anything but allow it to spring

In general, I think "giant air bubbles" are not something most people aim for with bread. You aim for an even crumb, which comes from good kneading and gluten development. (Sorry, but I've not gotten on that no-knead bandwagon that seems so big here--strictly a traditionalist.) Big holes means you've had weak areas where the gas went nuts.

That being said, you can cultivate them by allowing plenty of time for your dough to ferment. In my experience, the best way to do that is to have a really wet dough and let it rise low and slow. I discovered a while ago that this is actually desirable on occasion. Used to make a foccacia all the time (for pizza dough as well as foccacia or breadsticks), but stumbled across a recipe for ciabatta that I tweaked for WW flour and has now become THE everyday bread for those purposes. It's light and airy and crisps up nicely. No real secret to doing it well, either. I simply use about a 1:1 ratio of flour to water (this can vary because I always use whole grain flour and the bran can vary in how much it can accommodate), a little salt, a little yeast, maybe a bit of olive oil--and then I beat the daylights out of it. This is the one bread I have to use the mixer for because it's so soft. By the time you let your KitchenAid pummel it for 10-15 minutes, it starts to look like something that might come together. Then you cover it, leave it in a cool place, and walk away for a few hours. When you come back, it will have come together more. You scrape it out onto a well-floured board and just kind of scoop it in on itself a few times. It will hold its shape, surprisingly. From there, I dump it on parchment on my peel and give it another rise (this can be warmer), then proceed as usual (i.e. poke it with fingertips to hold the olive oil and goodies or simply top with your favorite pizza toppings).

It is to die for. Even people who aren't crazy about the chewiness of WW pizza crust admit this is amazing. If holes are what you crave, this is the bread for you. :)