Open Crumb Tutorial | How to achieve the best open crumb | Full Sourdough Bread Process
Open Crumb Sourdough Bread Masterclass🔥
Recipe
375g of Bread Flour (14g of protein)
300ml of Water
75g of Ripe Starter
8g of Salt
I used a Manitoba White Bread Flour for this with 14g of protein or 100g. Here’s a link to my Sourdough Startet Tutorial
Sourdough Starter - [ Ссылка ]
Process
Autolyse - Flour and Water for 30 min.
Add Starter and rest for 30 minutes
Add Salt and rest for 30 minutes
Perform 1 stretch & fold and rest 1 hour
Perform 3 coil folds with 45 min. rest in between
After the last coil fold allow to bulk ferment for 1-1.5 hours
Preshape and rest for 20-25 minutes
Final shape. Transfer to a Banneton and place it in the fridge for 12-14hours minimum
I baked this in a standard old Bosch oven on Baking Steel. Preheat the oven for 1hr at 250C Fan with the steel inside.
Turn the Fan off once you insert the bread. Bake for 20 minutes then lower the heat to 220C then bake for a further 20 minutes
So yes there is a bit of time and effort involved but then again this all depends on what you are aiming for and hoping to achieve 😊
Al the best
Chris - Your Irish Baker Abroad 👨🏻🍳🇮🇪
