How do I get those big holes in my bread? That is a question we often get from students. In fact, we get it so quickly that there is a post dedicated to it.
Hint: the secret is wet dough, plenty of stretching and folding, and a fair bit of degassing too.
However, those of you who know us know we are dedicated to all kinds of bread and feel that bread with holes in it is simply one kind of bread, made in one particular way, and perfect for people who don’t want to make toast or sandwiches (butter, ham, and jam fall through the holes). Bread with lots of holes is GREAT for mopping up sauce and rips up nicely so one can apply butter. Bread with holes is not so good for other things. Bread, you see, has a function over and above just being food. What kind of food it is? What kind of food are you preparing with it? What kind of food are you eating with it?
These are all important questions. And ones that we, here at the global headquarters of Virtuous Bread ask ourselves before we bake.
Our insistence that there is such a thing as closed crumb bread that you can be proud of and fond of often falls on deaf ears or attracts sneers of derision as hairy hipsters hail their holey loaves as the holy grail bread.
The only thing we have to say to that is, “Travel much”?
Here, for your edification is a range of delightful photos of delicious bread from a recent road trip in Estonia and Latvia. Plenty of amazing bread and not a hole in sight. Want to learn to bake bread without holes? Bread with, for example, rye flour, other kinds of flour, grains and seeds? Look no further than our wonderful baking courses. Click here and have a look – from basic bread (no holes) to the 100% rye class (no holes) and all points in between (ok, yes, there are some holes) there is something for everyone. And now, enjoy the photos!
Two whole countries (among many) simply cannot be wrong! Go on – take a break from holes and you really get to PILE the butter on your bread.