Open Crumb SHORTCUT. I've been looking for shortcuts since I started making bread at home. But I didn't look for any shortcuts, but exactly the ones that shorten my path to open/lacy crumb.
I practiced the above method on several variants of flours in last months, for diffrent hydrations or kneading method. It worked well every time.
The method is based on a fermentation as long as possible and inner tension of the dough. The dough must stays in tension (which you create through lamination and folding). It is absolutely necessary that the dough (at least) doubles its volume compared to the moment you put the starter in. Ideally, it should increase in volume three times (7-9 hours at 22-23deg. C depending on the flour & hydration). After this increase in volume, the dough should be moved to a cold refrigerator 3-4 degrees Celsius for 15-20 hours. Or even more.
After this period, the dough is simply folded over itself and the edges are sealed so that we do not lose air. An hour of relaxation before baking also helps a lot.
Ideal recipe:
275g white bread flour (ideally 12-13% protein content)
50g wholemeal flour
240g water
65g sourdough starter (100% hydration)
7.5g salt
Method:
autolyse with water and flour for 2 hours; mix with starter and then rest for 30 minutes; mixing with salt and then rest for 30 minutes; strong fold and rest again 30 min; lamination and two or three folds until the dough keep it shape; total bulk fermentation 7-9h until double or triple in volume; rest in the fridge 15-20h or more at 3-4 deg. C; next day flip it over itself and seal the edges by rotating it so that the seal is down; after an hour of relaxation you do a scoring (it's not easy to do at this degree of proof) and bake it by your favorite method. I bake at 240deg. C with steam for 10 minutes and then 30min at 210deg. 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!
KitchenAid Professional [ Ссылка ]
Reusable Silicone Stretch Lids: [ Ссылка ]
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 ]
- Claudio Perrando: [ Ссылка ]
