Learn the basics of creating an Open Crumb Sourdough Bread in just 1:44 minutes. This tutorial focuses on the main aspects and leaves out the boring parts. You can use it to have a basic understanding, the full version can be found here: [ Ссылка ].
It's a high hydration sourdough with around 80% humidity. The humidity is one of the factors that contributes to an open crumb. A wet dough becomes much more difficult to handle, which means that the baker needs to have an even better technique.
Ingredients for the dough:
- 500 grams strong bread flour (mine had 14% protein)
- 400 grams of water
- 100 grams of sourdough starter
- 10 grams of salt
