Springy loaf

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Hi all you specialist sourdoughers.

I once saw a TV programme in which Declan from Cork produced what he called a "biggie" loaf. As it's name suggests it was quite large but what I need to replicate is the spongyness. When it was cut it reduced by around 50% yet soon sprung back to it's full height.

It had large holes all over it and looked moist, but with a hard crust. The crust was probably assisted by rye flour or ground olive pits - but I'm open to all suggestions of assistance!

Thank you in anticipation

Will

Category: 
Sourdough Baking
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paulskent 2011 January 5
I think the bakery in question was the Arbutus bakery in cork. www.arbutusbread.com. I also saw the program and noted the springyness of the "biggy". I would say however that this was a very fresh loaf probably still cooling.. I find that my sourdough's tend to come out of the oven with a rock hard crust and then go through a phase, as the crust softens, when they are very springy just like in the TV program. After 12 hours they stabilize to more consitent not as springy feel.. I also would assume that the springyness would be accentuated by the size of the loaf as well...

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