Holey Ascension

ph: Eric Wolfinger

It all starts with the foundation of flour, followed by temperature, and then time. Flour is the base ingredient. As with any cooking endeavor, you want to start with the highest quality ingredient well suited to the goal you are trying to achieve. The bread question I get asked most over the years will likely not surprise anyone. How do I get big holes in the crumb?

First off - this is definitely not the optimal place to start your bread making odyssey. Mostly because it’s only achievable when a confluence of several factors that don’t naturally occur together do just that. So, if you’re new to bread baking, you may accidentally get this holey crumb early on (happens surprisingly often). While this will certainly feel like a nascent triumph: take it, and rejoice. But never forget, we are shepherds at best. Stewardship is a noble calling. Your initial successes will be short lived, settling into enduring frustration as you try to replicate this almost impossible ideal. Keep your chin up though. They will comfort you saying: it’s just bread, causing your blood to boil softly. Voices fade to white noise as you make your lonely way up the holey mountain.