"Dick Adams" > wrote in message
...

"HUTCHNDI" > wrote in message
news:Ffkce.53$%44.39@lakeread06...

> http://members.cox.net/hutchberryhome/index.htm

> The pic doesnt show the crust bubbles that well, I ate the really big
> ones....

Your bread and your photos could be improved.

To start, simple dough based on bread flour alone (& salt & water) is
easiest to get a good result with. Higher hydrations are the most
difficult.
"Retarding" adds difficulty. Biggest pitfall is overdevelopment of the
sponge -- after that poor gluten development. You seem to be starting
out with things severely tipped against you, courageously striking out for
the "holy grail" (the huge bubbles) at the outset.

Another problem you get is bad advice, as the result of such pathetic
postings. Anybody who considers his sorry loaves look slightly better
than yours now feels qualified as an advice giver.

I make pretty good white sourdough bread, and give good advice. The
problem with my advice is that it is very hard to find. I suppose I could
try giving advice about taking digital photos, but how can you take bad
pictures with a digital camera(?) -- well maybe a cheap one does not
focus down enough for close-ups (macrophotography).

Notwithstanding that there will be people who will not be able to find
it, here is an example which attempts to make my claims credible:
http://www.prettycolors.com/bread%5F.../bread27APR05/

For what it's worth (probably nothing!).

--
Dick Adams
<firstname> dot <lastname> at bigfoot dot com
___________________
Sourdough FAQ guide at
http://www.nyx.net/~dgreenw/sourdoughfaqs.html

Yes Dick you do make very good looking white bread, unfortunately we (me and
the Mrs) do not care for white bread very much. Sourdough white bread is
definately miles ahead of any store bought white bread, even the sourdough
white bread I bake is pretty tasty, but to us it is still white bread, and I
would much prefer to eat imperfectly baked bread with all the stuff I like
in it than perfect white bread. That may be an unpopular statement, but it
true for us. I am also not out for huge holes. I only use the wet dough
because after I made all the changes in my breadbaking after watching an
artisan bread DVD, and after getting so much better results, I stuck with
the wet dough. This I may have to change in learning to use loafpans too,
this is one of the things I am trying to learn here. Perhaps if I had just
done everything the same and just put my streched and folded shaped and
formed unrefrigerated dough in the pans and baked them, I never would have
had a problem either. But I will say that the fridge delay added flavor that
was nice anyways, I wouldnt mind keeping that step once I get this crust
bubble problem solved.

Oh yes, I will try to get my postings a notch closer to "not pathetic" in
the future.

hutchndi