In this experiment I will show you what makes the best open crumb, cold proofing in the fridge or simply proofing at room temperature. This is something I always wondered about and figured why not make a quick experiment out of this.

The dough I made is exactly the same as in this video: [ Ссылка ]. However, to create a more elastic dough I opted to increase the hydration level to around 80% (+ a little from the starter). This way the dough has more room to expand, it also makes dough handling a little more challenging. I did the regular bench kneading, followed by another set of lamination ([ Ссылка ]). Since the flour has around 15% protein, I opted for a doubling of the dough during the bulk fermentation.

Recipe for the dough:
- 700 grams of bread flour (15% protein)
- 100 grams of whole wheat flour
- 640 grams of water (80%)
- 160 grams of sourdough starter (20%)
- 16 grams of salt (2%)

Flour I am using:
Blog article on different flours in Germany: [ Ссылка ]
Drax Mühle Manitoba flour 14% protein: [ Ссылка ]
For ze Germans - T550 at Rewe 11-12% protein: [ Ссылка ]
Mulino Padano 15% protein: [ Ссылка ]
Strong whole wheat flour: [ Ссылка ]

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Support me/Merchandise:
Get my starter Bread Pitt: [ Ссылка ]
The bread themed T-Shirts/Hoodies I designed and wear: [ Ссылка ]

Tools:
Banneton proofing basket (25cm length, 15cm width, 8.5cm height): [ Ссылка ]
Cooling rack: [ Ссылка ]
Digital kitchen scale: [ Ссылка ]
Dough scraper: [ Ссылка ]
Dutch oven for batards (Challenger Bread Pan): [ Ссылка ]
Dutch oven round (Lodge): [ Ссылка ]
Dutch oven with glas lid (Brovn) - BREADCODE = 5% off: [ Ссылка ]
Infrared thermometer: [ Ссылка ]
Loaf pan (30cm length x 12cm width x 9cm height): [ Ссылка ]
Loaf pan with lid (34cm length, 13cm width, 12cm height): [ Ссылка ]
No stick spray (vegetable based): [ Ссылка ]
Oven gloves: [ Ссылка ]
pH meter to check acidity: [ Ссылка ]
Weck starter jars: [ Ссылка ]

Useful videos:
Debaked ep. 1 - Pizza journey to Napoli: [ Ссылка ]
Debaked ep. 2 - Journey to a flour mill: [ Ссылка ]
Discard starter bread: [ Ссылка ]
Fermentation time table: [ Ссылка ]
Make a sourdough starter: [ Ссылка ]
Make your starter more active: [ Ссылка ]
Recommend sourdough bread recipe: [ Ссылка ]

Chapters:
0:00 Intro
1:12 Removing the dough from the container
2:50 Preshaping for maximum open crumb
3:30 Shaping for the best open crumb
4:31 Proofing stage at room temperature and in the fridge
7:28 Baking and scoring room temperature dough
9:54 Baking and scoring fridge proofed dough
12:53 Both breads and the winner

#sourdough #opencrumb

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