The Fresh Loaf

A Community of Amateur Bakers and Artisan Bread Enthusiasts.

Follow up to Newbie Air Channels

altsveyser's picture

Follow up to Newbie Air Channels

Follow up to my first post "Air Channels"

Some shots. First 2 are loaves that had oven spring

Typical crumb example chewy, moist and light actually

This one had a great crumb and crustr but now much overn spring.


And oh ya, another question. Can too much H2O be a bad thing? I mean if  you can still shape the loaf, will one  get the best results using as much H2O as possible? Maybe that creates more steam dn larger/more channels?