Hi all
I am new to this forum and relatively new to baking.
I have discovered my passion for baking bread and have during the last 3 months been experimenting with different bread styles, baking methods etc.
I still fail to understand the bread....to be able to look at the bread and analyse it - this is where you professionals come in :)
The below photos are both from the basic recipe of no knead bread (3 cups of breadflour, 1,5cup of water, 1/4 tsp yeast, 1,5tsp of salt) and both baked inside dutch ovens.
Both are baked by pre heating the oven and the dutch oven.
Still they come out very different and I am trying to understand what the actual difference is. (for the 2 below examples I might have used different techniques for folding, shaping etc - but same ingrediences and baking method)
I am especially interested in hearing your comments about the inside, the crumble.
From looking at those 2 pictures, what can you say about the bread ? which one looks more "right" and "healthy" ?
Can the differences be explained ?
Thanks :)
