How did I achieve OPEN CRUMB on my sourdough bread. There are TWO things I have been focusing lately, and that's what I am going to share in this video. Don't forget to turn on your close caption 😊


Dough Specs:
218 grams Artisan Bakers Craft Plus (Central Milling)
82 grams Durum Wheat (Caputo)
267 grams Water
60 grams Sourdough Starter / Levain
7 grams Salt


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Thank you
Lori

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