Re: Bread With Holes

On Wed, 03 Dec 2003 19:06:26 GMT, "Graham" <[EMAIL PROTECTED]> wrote:

>
>"Kenneth" <[EMAIL PROTECTED]> wrote in message
>news:[EMAIL PROTECTED]
>> On 03 Dec 2003 15:24:11 GMT, [EMAIL PROTECTED] (Ed Bechtel)
>> wrote:
>>
>> Indeed, commercial ovens are dramatically more massive, but, I don't
>> think that has anything to do with the "translucent" crumb issue.
>>
>>
>
>In my limited experience, the translucent quality of the crumb comes from
>longer fermentation/proofing.  It occurs also in my yeasted breads when
>there has been a significant pre-fermenting period.
>
>Graham
>

Hi Graham,

I agree completely, and should have mentioned that I also see that
result with slowly fermented yeasted breads.

All the best,

-- 
Kenneth

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