In a lot of ways this bread was a disaster - my sourdough starter is anemic and yet overproofed in the fridge overnight, I forgot to slash it, blah blah. But the thing about fresh homemade bread is that even when it's mediocre it's still pretty great.

Also the artisanal bread community's emphasis on giant fucking holes in your bread is ridiculous. I don't want a crumb so open that my jam falls out.

See also: You should be able to eat the crust without it hurting your gums.

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@mcmoots I think different breads are useful for different things.

@mcmoots ill eat the giant hole bread for you then

@mcmoots i mean in general, you feel free to not make any bread you don't like. But if we get a bread basket at a restaurant in 5 years when they open again Ill eat all the giant hole bread. :P

@mcmoots i'm suddenly reminded of how fantasy swords and other gear always looks so distressed and rusty and pitted but stuff they actually made back then, any faithful well-researched historical replication of the methods, gives you something much cleaner and brighter and consistent

@mcmoots agreed, I prefer that my fancy bread cut without shedding crust shards all over the counter, and I can't make sandwiches or toast with bread that's half holes.

@mcmoots true. a good bread should have a uniform, medium to small crumb. big air holes are indicative of improper shaping, not enough rest time (overly developed gluten) and just generally not a good bread.

@mcmoots I heard a great talk by Mel Darbyshire, at a grains conference where I *know* there were a zillion big-hole bigheads, and she made a great case for `square bread' that you can make easy sandwiches out of and the kids will like, and it should certainly be possible for it to be made of regional whole grains, and let's get cracking!

The Fresh Loaf has a pretty enthusiastic group obsessing about that now, despite starting with a lot of sourdough-heads.

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