On Fri, 7 Nov 2003 06:37:02 -0000, "Tweed" wrote:

The crumb for these buns are very fine. I may try to get a photo this
afternoon. The camera I used is new to me and I am hopefully getting advice
on how to make good photos.

I am afraid that is just the opposite to the crumb on the Schlotzsky
bun.

I do not know who Schlotzsky is an cannot comment on their burger type buns.

http://www.schlotzskys.com/

There is a photo on the home page. The texture of the crumb is light
and chewy.

My burger type buns are just a bread recipe made into bun sized loaves. I
did not use a burger bun recipe (But am going to try soon).

Please post it here.

I am not sure about making breads with large holes...whilst I like the
flavour of sourdough I prefer a tighter crumb (If that is the right term) as
I don't like my topping getting lost in the holes . I still get a good chewy
crust depending on what I use as a "glaze".

I was also a fan of tighter crumb bread until I tried authentic
sourdough from an artisan bakery.

I make free form loaves because I don't have a bread tin I want to use. How
does one make a holey loaf with slack dough that does not spread all over
the place when it rises?

That was one of the questions I was hoping you could answer.
Apparently the slack dough - if that is what is used here - is formed
in a pan of some sort.