Well there we go, #hashtag #breadiverse. I tried using much less flour while knocking back, and more care to roll the dough into shape without gaps which would expand into bubbles inside the loaf. The proof will be in the slicing…!
Oh, I meant to come back to this and add pics after slicing! And here they are. One loaf had no cavities at all as far as I noticed, while the other just had this little bubble inside. Hurrah. So now I know I can fix the situation with bubbles forming holes/voids/cavities in the loaf, I just need to figure out how to make the whole loaf a bit denser, because I'm finding some slices are still almost lacework with how large the "grain" is, as it were. After talking to my dad and hearing his recollection of catering college may decades ago, I think I'll have to try *more* working of the dough at knock-back time, rather than less. All I can do is try doing it a bit different each time and see how it affects things.
@(restoring previous state) Oh definitely! And it's better than the previous ones, which had holes so big each slice was falling to bits. Just trying to improve 😉
Oh, I meant to come back to this and add pics after slicing! And here they are. One loaf had no cavities at all as far as I noticed, while the other just had this little bubble inside. Hurrah. So now I know I can fix the situation with bubbles forming holes/voids/cavities in the loaf, I just need to figure out how to make the whole loaf a bit denser, because I'm finding some slices are still almost lacework with how large the "grain" is, as it were. After talking to my dad and hearing his recollection of catering college may decades ago, I think I'll have to try *more* working of the dough at knock-back time, rather than less. All I can do is try doing it a bit different each time and see how it affects things.
#breadiverse