After moving cross-country, my wife said I needed to make some bread ASAP for some friends, so I cheated and got a starter going by sprinkling like five grains of active dry yeast in a 50/50 flour/water mix, then repeatedly starving it over about a week to try and force it to become a different culture than straight commercial yeast. Overall seems to have worked out just dandy.
Recipe was, as always, the tartine country loaf, and I actually followed the recipe this time. Only issue is the new oven runs a bit hot, so these are a few shades darker than i normally aim for.
How do you make the dough have bubbles this large? Never seen something like that in my bread before.
It’s hard to say for sure, but if the dough has proofed for a long time and I shape it aggressively (like, pressing my fingers into it more than normal) that tends to happen
I think that motion collapses little bubbles, forming them into one big bubble