Wednesday, March 26, 2008

The Matrix

I promised to post a photo of the crumb structure (aka "gluten matrix" if you're a bread geek) from my next loaf of sourdough. As several of you pointed out, I never photographed my last sourdough after it was cooled and sliced. Well, here you go. This batch used the same starter, but had a little bit of whole-wheat flour added to the sponge. Bread porn at its finest!

17 comments:

Connie said...

Looks good. Mine was fine smooth looking, had no holes. I am going to make some more tomorrow. I have it our getting warm. I smelled real sour.

Chef John said...

give it enough time, this loaf took 14 hours to double after shaping!

Drew said...

Hi John, if one was looking for a more "airy" bread, what would they have to do? I guess the best way I'd describe it is bigger air bubbles? Thanks!

Chef John said...

well, im not sure. i'm not a big baker, other than making a mean sourdough. Maybe the audience can help!

Jackie Reynolds said...

Beautiful!!!

Jackie Reynolds said...

I started using sourdough in about 1964 when a friend gave me a starter that was purported to be 96 years old at the time. I mainly used it for pancakes but gradually moved to bread using several different recipes. Although I got lazy and eventually let my starter go bad, my daughter still has some of it and makes pancakes every Sunday. Anyway, I'm now in the process of trying your method and am really excited!

My husband's aunt actually wrote a sour dough cook book years ago that is pretty fun. She passed away last year (at 90-something), but I think I could probably find a copy if you're interested (my treat, of course).

Mug said...

Hi chef!
your bread is beautiful! no need for larger bubles...

Chef John said...

Thanks! That's very kind of you.

Chef John said...

Yes, all modesty aside, I think it has the perfect texture. Crunchy crust and chewy, light interior.

Anonymous said...

Bread porn. Haha!

Mug said...

hey! on second view, i DID discover on large hole on the front slice.. it's located sort of in center right.. ;)

Drew said...

Hi John, according to my goonie friends at somethingawful's goons with spoons, a more wet dough will allow for bigger air bubbles resulting in a more airy dough. Just thought I'd share this since I'd asked earlier!

Chef John said...

thanks! that makes sense.

seryph07 said...

I'm a man who enjoys his bread, and this certainly is porn for bread lovers. :)

Jackie Reynolds said...

Ok, I found an extra copy of the sour dough cook book, so how do I send it to you?

By the way, I'll be out of town for a couple weeks so it might take me a while to get it sent off.

Chef John said...

send me an email: foodwishes@yahoo.com and I will give you the info. Thanks, my generous friend!

Foodie at heart said...

Did Jackie reynoldsever send you that sourdough cookbook? K would like to know where can i buy one? Please post the author and title, or give me the info? Please.