lovely looking loaf... my taste bud's envy you.


Bob
"Ed Bechtel" > wrote in message
...
> Several times a year I try to make bread with holes by using higher
hydration.
> Then I go back to 65 percent hydration for the rest of the year.
>
> Sunday night I made a single loaf to give it the semi annual try.
> Dough weight: 19 ounces
> Hydration 72 to 74 percent
> Flour: Wheatmontana White
> Starter: 35% (Mr. Baker)
> Finish weight: 16.5 ounces
>
> Photos are shown. Sorry no ambient daylight was available.
>
> Bread nearly done baking.
> http://members.aol.com/smoken1667/im...eadonstone.jpg
>
> Overall dimension.
> http://members.aol.com/smoken1667/im...readlength.jpg
>
> Three slices, a third of the way from one end.
> http://members.aol.com/smoken1667/images/3slices2.jpg
>
> Same three slices on scanner (my wife's scanner).
> http://members.aol.com/smoken1667/images/3slices.jpg
>
>
> This is about as good is I've been able to attain for loaf size plus
holes,
> and I fear this is the limit for [my] home baking capabilities. Any advice
is
> welcome for obtaining a more distributed airiness to the bread, or simply
more
> holes.
>
> Interestingly I find the loaf similar to photos shown at an older post May
8,
> 2002. I don't know how to hyperlink an old post. To find the photos, I
> googled "prettycolors.com" then picked the rfs post entitled "steam".
>
> Ed
>
>
>
>
>