Looks like more open crumb is achieved with less hands on during shaping (I did only one fold). Recipe attached (last image)
by BunchLocal
12 Comments
AutoModerator
**Hello BunchLocal,**
**I’M ONLY A BOT & CAN’T READ/REPLY. BEEP BOOP**
**TO AVOID POST REMOVAL**, please review [our rules wiki page](https://www.reddit.com/r/Sourdough/wiki/sourdoughrules/). Posts of **Sourdough Bake photos** are removed without notice when **Rule 5** isn’t met (**including ingredients & process** in your main post/comment section).
*I am a bot, and this action was performed automatically. Please [contact the moderators of this subreddit](/message/compose/?to=/r/Sourdough) if you have any questions or concerns.*
TheUnfollowedLife
Yes, most recipes from professionals have no preshape and light shape on lacy crumb.
I’m so glad you posted this. I was looking to try spelt!
Fair-Elderberry-8838
Beautiful loaf!
Zentij
Gorgeous
casualpiano
I’ve only seen Bob’s brand spelt in my area. What do you use? It’s quite costly where I’m at.
jammyishere
So detailed! Thanks for including the dough temp and fridge temp. I’m always curious what temp people’s refrigerators are at for cold ferment.
What was the room temp though?! I think that’s the only piece of information missing.
Fine_Platypus9922
So I am coming to realization I am not handling my dough enough. I have mostly tried to rubaud and develop the gluten initially and then leave it alone (2 coil folds 1 hr apart). Guess this is what stands between me and the crumb large enough to see through.
RedH0use88
Omg it’s gorgeous
The_Stability
So you turn off the oven for the first part of the bake (bread on Dutch oven with lid on)? Don’t you lose too much heat for the second half or does it stay pretty hot in your oven for a while?
thedamagelady
Can you tell me what’s meant by a strong bread flour?
Novel_Land9320
Would love to see the shaping technique
bornagy
It looks like a dream come true but that is 10 rounds of folding going into it!
12 Comments
**Hello BunchLocal,**
**I’M ONLY A BOT & CAN’T READ/REPLY. BEEP BOOP**
**TO AVOID POST REMOVAL**,
please review [our rules wiki page](https://www.reddit.com/r/Sourdough/wiki/sourdoughrules/).
Posts of **Sourdough Bake photos** are removed without notice when **Rule 5** isn’t met
(**including ingredients & process** in your main post/comment section).
**Need help or feedback?** Post a clear question, include a crumbshot, be detailed & specific. **NEW** [ Rule 5 FAQ/TIPS & TRICKS](https://www.reddit.com/r/Sourdough/wiki/sourdoughrules/) – WIP 🙂 .
***
Still have questions? [Modmail us :-)](https://www.reddit.com/message/compose?to=/r/Sourdough) – this message will self destruct.
– #**[READING CRUMB GUIDE ](https://www.reddit.com/r/Sourdough/wiki/reading_crumb/)**
[Wiki index](https://www.reddit.com/r/Sourdough/wiki/index/), & [FAQ Beginner starter guide](https://www.reddit.com/r/Sourdough/s/gnqFg7osBO)
*I am a bot, and this action was performed automatically. Please [contact the moderators of this subreddit](/message/compose/?to=/r/Sourdough) if you have any questions or concerns.*
Yes, most recipes from professionals have no preshape and light shape on lacy crumb.
I’m so glad you posted this. I was looking to try spelt!
Beautiful loaf!
Gorgeous
I’ve only seen Bob’s brand spelt in my area. What do you use? It’s quite costly where I’m at.
So detailed! Thanks for including the dough temp and fridge temp. I’m always curious what temp people’s refrigerators are at for cold ferment.
What was the room temp though?! I think that’s the only piece of information missing.
So I am coming to realization I am not handling my dough enough. I have mostly tried to rubaud and develop the gluten initially and then leave it alone (2 coil folds 1 hr apart). Guess this is what stands between me and the crumb large enough to see through.
Omg it’s gorgeous
So you turn off the oven for the first part of the bake (bread on Dutch oven with lid on)? Don’t you lose too much heat for the second half or does it stay pretty hot in your oven for a while?
Can you tell me what’s meant by a strong bread flour?
Would love to see the shaping technique
It looks like a dream come true but that is 10 rounds of folding going into it!