*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.*
corduroytrees
Hi all – I’d love some feedback on the crumb here. I hope I’m posting this correctly.
Ingredients: 1000g flour (10%WW, 10% Semolina, 80%BF), 3g DMP, 20g salt, 200g starter (close to peak), 770g water (80 degrees).
Process:
Day 1:
11:00PM – I fed the starter with a 1/1.5/1.5 ratio using WW flour to try to get it to peak around 11:00AM (I think it probably peaked around 8:30 or so, but it hadn’t fallen much at the next step).
Day 2:
9:00AM – Autolyse all flours, diastatic malt powder, and all but 50g water.
11:00AM – Add starter, salt and remain 50g of water. Squeeze and fold by hand until mixed. Final dough temperature was 69 degrees, which is about average room temp in our kitchen this time of year.
11:15AM – Bulk ferment on counter for until it looked right. I stopped at 8 hours but wonder if it could have been longer. It didn’t have any large bubbles on surface or in the dough, but there were plenty of small bubbles throughout so I called it. I know the advice for bulking at this temp is 13 hours/18%, but it had risen almost 100% so I stopped it there.
7:15PM – Split into two portions. Rest 30 minutes, shape 15 minutes (I suck at this part and got distracted after first loaf).
8:00PM – Place formed loaves in floured baskets, cover with canvas liner, and cold proof in fridge overnight until…
Day 3:
6:00 PM – (22 hours into cold proof). Put baskets in freezer while preheating 2 dutch ovens at 525 degrees.
7:00 PM (23 hour mark of cold proof) – Turn temp down to 450 degrees. Quickly place loaves (temp = 35 degrees out of freezer) into dutch ovens, spritz with water 3x, cover and bake for 20 minutes. At 20 minutes, set oven to 450 degrees convection (425 actual) and bake for 23 more minutes until desired color. Final temp in one loaf was 211 and 212 in the other.
Lessons and notes:
· A single arc (narrow backwards C) scoring of batard-shaped loaf didn’t allow for as much oven spring on one end. Will try an S shape next time AND quickly rotate the dutch ovens 180 degrees at the first 10-minute mark.
· Beautiful color and great crust. Bottom crust almost too hard to cut. Next time I’ll remove the baking steel from the rack that the dutch ovens sat on and place it on the rack below instead.
· Maybe too many large holes? What do ya’ll think of the crumb? If so, maybe reduce the cold proof by 2-3 hours?
· Next time take temp during bulking at each hour to get an average temp.
· Taste was great!
Thanks for the feedback!
Fairytaledaze
Ugh gorgeous, I’ve been trying to get this sort of open crumb but haven’t had much luck lol, very jealous. Not the best bread to spread toppings on, but that crumb, toasted, omg I could live off it.
I’m guessing that the semolina flour has a lot to do with that open crumb, as most loaves like this I see include it and I never have. If you want smaller holes, I would maybe try it without the semolina?
paulpag
This is highly desired and I’ve been chasing this since I started baking 2 years ago. Well done.
bicep123
Semolina does tend to ‘tear’ the dough if you go too rough on the stretch and folds. I don’t go over 10% either.
FahkenSchitt
Crumb check? I need a pulse check. That’s sending me straight to heaven.
6 Comments
**Hello corduroytrees,**
**FRIENDLY [RULE 5](https://www.reddit.com/r/Sourdough/wiki/sourdoughrules/) BOT HERE – GENERAL REMINDER**.
**Sourdough Bake photos** are removed if **Rule 5** isn’t met (**include ingredients & process**). If yours is removed, we confirm by modmail.
**Need help or feedback?** Be clear & specific, include a crumbshot. Read [ Rule 5 FAQ/TIPS & TRICKS](https://www.reddit.com/r/Sourdough/wiki/sourdoughrules/) 🙂 .
***
Still have questions? [Modmail us :-)](https://www.reddit.com/message/compose?to=/r/Sourdough).
– #**[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.*
Hi all – I’d love some feedback on the crumb here. I hope I’m posting this correctly.
Ingredients: 1000g flour (10%WW, 10% Semolina, 80%BF), 3g DMP, 20g salt, 200g starter (close to peak), 770g water (80 degrees).
Process:
Day 1:
11:00PM – I fed the starter with a 1/1.5/1.5 ratio using WW flour to try to get it to peak around 11:00AM (I think it probably peaked around 8:30 or so, but it hadn’t fallen much at the next step).
Day 2:
9:00AM – Autolyse all flours, diastatic malt powder, and all but 50g water.
11:00AM – Add starter, salt and remain 50g of water. Squeeze and fold by hand until mixed. Final dough temperature was 69 degrees, which is about average room temp in our kitchen this time of year.
11:15AM – Bulk ferment on counter for until it looked right. I stopped at 8 hours but wonder if it could have been longer. It didn’t have any large bubbles on surface or in the dough, but there were plenty of small bubbles throughout so I called it. I know the advice for bulking at this temp is 13 hours/18%, but it had risen almost 100% so I stopped it there.
7:15PM – Split into two portions. Rest 30 minutes, shape 15 minutes (I suck at this part and got distracted after first loaf).
8:00PM – Place formed loaves in floured baskets, cover with canvas liner, and cold proof in fridge overnight until…
Day 3:
6:00 PM – (22 hours into cold proof). Put baskets in freezer while preheating 2 dutch ovens at 525 degrees.
7:00 PM (23 hour mark of cold proof) – Turn temp down to 450 degrees. Quickly place loaves (temp = 35 degrees out of freezer) into dutch ovens, spritz with water 3x, cover and bake for 20 minutes. At 20 minutes, set oven to 450 degrees convection (425 actual) and bake for 23 more minutes until desired color. Final temp in one loaf was 211 and 212 in the other.
Lessons and notes:
· A single arc (narrow backwards C) scoring of batard-shaped loaf didn’t allow for as much oven spring on one end. Will try an S shape next time AND quickly rotate the dutch ovens 180 degrees at the first 10-minute mark.
· Beautiful color and great crust. Bottom crust almost too hard to cut. Next time I’ll remove the baking steel from the rack that the dutch ovens sat on and place it on the rack below instead.
· Maybe too many large holes? What do ya’ll think of the crumb? If so, maybe reduce the cold proof by 2-3 hours?
· Next time take temp during bulking at each hour to get an average temp.
· Taste was great!
Thanks for the feedback!
Ugh gorgeous, I’ve been trying to get this sort of open crumb but haven’t had much luck lol, very jealous. Not the best bread to spread toppings on, but that crumb, toasted, omg I could live off it.
I’m guessing that the semolina flour has a lot to do with that open crumb, as most loaves like this I see include it and I never have. If you want smaller holes, I would maybe try it without the semolina?
This is highly desired and I’ve been chasing this since I started baking 2 years ago. Well done.
Semolina does tend to ‘tear’ the dough if you go too rough on the stretch and folds. I don’t go over 10% either.
Crumb check? I need a pulse check. That’s sending me straight to heaven.