Sunday Notes: Why I Stopped Chasing Big Holes

For two years I pushed hydration up and bulk down, chasing the cavernous, translucent crumb that fills the r/Sourdough front page. I got there. The bread was terrible for eating.

Big holes are a certain kind of dough — very high hydration, very carefully shaped, under-proofed just enough to hold the gas. They photograph beautifully. They also drop butter, leak jam, and make lousy sandwiches.

What I want now: even, medium-open crumb, thin crackling crust, a good balance of tang and sweetness. Recipe-wise that's 76% hydration, a proper bulk, a full-length cold retard, and no obsession with the crumb shot. The bread is better and I enjoy it more.