This is my favorite crumb yet! I’ve baked some great loaves but never with such an incredibly soft & open crumb!
I followed FullProof Baking’s open crumb sourdough method which you can find on youtube. Tried using an aliquot jar for the first time but could not get the small sample & the rest of the dough to the same temp throughout the process so I don’t think it helped lol.
I used 235g bread flour, 20g einkorn flour, 20g rye, 205g water, 60g starter, 5g salt. & a few grams of coconut oil in the bowl it rested in. Autolysed 1 hour, added starter, waited 30 mins before adding salt. Fold, laminate, and 3 coil folds 30 min-45 mins apart. Bulk was about 5-5.5 hours total before shaping & put in fridge for 12 hours. Baked at 450 in a dutch oven with the lid on for 20 mins, lid off 25 mins.
Kinda crazy how my most open crumb occurred doing things I don’t normally do because they seem quite frowned upon (a lot more dough handling all throughout bulk fermentation, & not putting dough in a straight sided container that I mark so that I can ensure an appropriate rise)
by shecutedough