Here is my OPEN CRUMB sourdough bread.

Recipe for two loaves:
325g strong flour (bread flour)
325g stone ground flour (T80)
510g water
15g salt
130g starter (levain)

Method:
- 3h autolyze
- 6h bulk (1 lamination & 3 coil folds)
- final proofing overnight in a cold refrigerator
- bake 20min. at 240gr. C with steam and 40min. at 210gr. C without steam

Critical support:
- Elena Nedelcu

Hands without skill:
Gheorghe Serban

Camera: Nora Serban & Gheorghe Serban

If you're like me animated by the same passion, subscribe & comments are most welcome.

I have made for my followers a list of essential tools for baking bread at home. These are my personal choices based on experience so far. Remember, buying from these links makes my JoyRideCoffee journey to continue. Ad links!

Hario Kettle: [ Ссылка ]
Hario scale: [ Ссылка ]
Glass Jar for sourdough starter: [ Ссылка ]
Pyrex square dish for bulk proofing: [ Ссылка ]
Non Slip Stainless Steel Mixing Bowls: [ Ссылка ]
Danish Dough Whisk Bread Mixer: [ Ссылка ]
Silicone spatula: [ Ссылка ]
Grinder for bran (for airy whole wheat loaves): [ Ссылка ]
Pulp Banneton Proofing Basket: [ Ссылка ]
Big Bench Scraper 5 Inch x 7 Inch [ Ссылка ]
Dough & Bowl Scrapers: [ Ссылка ]
Zatoba Bread Lame: [ Ссылка ]
Bread Lame: [ Ссылка ]
Pizza Peel: [ Ссылка ]
French Baguette Baking Pan, Non-stick Perforated: [ Ссылка ]
Baking Steel Griddle: [ Ссылка ]
Natural Lava Rocks: [ Ссылка ]


Inspired by:
- Trevor Jay Wilson: [ Ссылка ]
- Kristen (fullproofbaking): [ Ссылка ]

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