Re: Bread With Holes

On 03 Dec 2003 15:24:11 GMT, [EMAIL PROTECTED] (Ed Bechtel)
wrote:

>Steve wrote:
>
><< The thing I particularly like about Iggy's Francese (besides the flavor) is
>the translucent quality of the crumb.  Hard to tell from your pictures if you
>acheived that at all. >>
>
>Ed replies:
>
>I did not achieve the translucent quality.  I secretly wonder if Iggy is
>slipping a little commercial yeast into his dough for a little boost. Or it
>could be commercial ovens have incredibly more thermal mass than a home baking
>pizza stone. 
>
>Thanks, Ed


Howdy,

Indeed, commercial ovens are dramatically more massive, but, I don't
think that has anything to do with the "translucent" crumb issue.

In my experience, that comes with any wheat bread that is done slowly.
I certainly may be wrong but always have assumed that it was caused by
some sort of more complete hydration than was achieved when the
process was faster.

All the best,
-- 
Kenneth

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