Exercise in crumb texture
Can we get nice crumb texture quick? As an excercise, 75% hydration bread was
made with one cup of water and bread flour (+ yeast and salt) and kneaded 30 min.
in a cheap bread machine. It was risen 30 minutes, covered, at room temperature,
stretched and folded a few times, and then baked 30 min on a preheated (to 500F.)
compound masonry slab.
The following images were obtained by placing a slice on the platten of a scanner, and scanning.
The second image is an enlargement of a portion (indicated by a red rectangle) of the one immediately below.
Well, I think I know the answer already, but next time, for bigger holes, I may try a second
stretching and folding after the rise, and add a second rise after that. After that, I will
see if I can apply a similar technique to sourdough.