WILD CRUMB. EVEN CRUMB. There is a lot of noise about "bread holes" and an avalanche of questions:

"How do you make big holes in bread? Why doesn't my bread have holes in it? Why is my bread so dense and heavy? How do you make that bread with the big holes? Should sourdough bread have holes? How do I get holes in my artisan bread? Why Do I Have Big Holes In My Bread? 20 Tips to Make Sourdough Bread Less Dense. What ensures big holes in my bread? How to get bigger air holes in my sourdough bread? How to get Small even holes in sourdough bread?"

And so on. Questions that haunted me too.

I took the two doughs in two opposite directions. One, that I wanted "wild", with a relatively short bulk (I still wanted a proper fermentation) for which I did not make repeated foldings (keeping the structure naturally grown) and another one (that I wanted "even") with a long bulk pushed at 7 hours for which I built the structure through repeated packaging.

Both were difficult to shape. The "wild" one was very relaxed and could not be tensed very well without internal tension, and the "even" one has accumulated a lot of air and I was afraid of destroying it during shaping. (She also remained without tensions)

But beyond these details in video you can see the differences between crumbs structure very well. I hope it will help you and simplify your future explorations.

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Thanks for watching and feedback.


Formula for two loaves:
625g flour (455g bread flour + 100g whole wheat flour + 70g semolina)
510g water
130g sourdough starter (100% hydration)
15g salt



Method:
mix flour & water - 3 hours autolyse
mix sourdough starter - 30 mins rest
mix salt - 30 mins rest
strong sf - 30 min rest
dividing & lamination - 1 hour rest
first coil fold - 1 hour rest

For "wild" one:
shaping after 5 hour bulk (from starter inoculation)
18 hours final proofing in the fridge

For "even" one:
second coilfold - 1 hour rest
third coilfold - 1 hour rest
shaping after 7 hours bulk (from starter inoculation)
18 hours final proofing in the fridge

bake both together,15 min on baking steel at 240g C with steam and 30 min at 210g C without steam.

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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