Open Crumb Tutorial | How to achieve the Best Open Crumb | Sourdough Masterclass

Published: 18 July 2024
on channel: Irish Baker Abroad

17,873

530

Open Crumb Tutorial | How to achieve the best open crumb | Full Sourdough Bread Process

Open Crumb Sourdough Bread Masterclass🔥

Recipe

375g of Bread Flour (14g of protein)
300ml of Water
75g of Ripe Starter
8g of Salt

I used a Manitoba White Bread Flour for this with 14g of protein or 100g. Here’s a link to my Sourdough Startet Tutorial

Sourdough Starter - • EASY SOURDOUGH STARTER | Ready in 5 Days!

Process

Autolyse - Flour and Water for 30 min.
Add Starter and rest for 30 minutes
Add Salt and rest for 30 minutes
Perform 1 stretch & fold and rest 1 hour
Perform 3 coil folds with 45 min. rest in between
After the last coil fold allow to bulk ferment for 1-1.5 hours

Preshape and rest for 20-25 minutes
Final shape. Transfer to a Banneton and place it in the fridge for 12-14hours minimum

I baked this in a standard old Bosch oven on Baking Steel. Preheat the oven for 1hr at 250C Fan with the steel inside.

Turn the Fan off once you insert the bread. Bake for 20 minutes then lower the heat to 220C then bake for a further 20 minutes

So yes there is a bit of time and effort involved but then again this all depends on what you are aiming for and hoping to achieve 😊

Al the best
Chris - Your Irish Baker Abroad 👨🏻‍🍳🇮🇪

On this page of the site you can watch the video online Open Crumb Tutorial | How to achieve the Best Open Crumb | Sourdough Masterclass with a duration of hours minute second in good quality, which was uploaded by the user Irish Baker Abroad 18 July 2024, share the link with friends and acquaintances, this video has already been watched 17,873 times on youtube and it was liked by 530 viewers. Enjoy your viewing!