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



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 – https://m.youtube.com/watch?v=yLZA5Gs2Fb8

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 👨🏻‍🍳🇮🇪

24 Comments

  5. @cheriebaze9535

    It looks beautiful! Thanks for the simple, clear directions on your process. I'm not seeing the recipe though?

  6. @zakiasultana6295

    Amazing ..
    plz share in details crossest recipe..( dough making .. folding.. resting.. baking .. )..
    Plz plz plz plz plz

  10. @03Chloe

    Wow,so cool,I like sourdough bread!I think that only a good bread slicer can match your excellent cooking,do you want to try?I can introduce it for you!

  12. @Istpmom

    Thank you so much! This was the perfect solution to my sourdough! I’ll link and leave a shoutout when I finally get my YouTube video up! Thank you, again!

  14. @BINNIE1962

    Great looking loaf Chris. I have a counter top oven. When baking bread should I have the top and bottom elements on in the oven and set to 250 degrees, and if so does the tray with water at the bottom not prevent the heat rising to the bottom of the bread? Sorry if that's a silly question 🤪 just a beginner 😊

  17. @cheriebaze9535

    Mixed this up yesterday and baked it this morning. It didn't turn out quite like yours, but tastes great! I think I'm not quite ready for this high of hydration. I had a lot of trouble handling it. I keep hearing you say "Nice and easy", so I'm going try again with a little lower hydration and practice more. 🙂

  18. @mdfrnssn7134

    This crumb of the bread looks awesome! I'm just wondering when you turn off the Fan of the oven, which setting stays on for the first 20 minutes? is it top and bottom heat?

  19. @aphrodite193

    This is roughly the method I use to make my bread and though the results are always good I can't seem to be able to achieve an open crumb. Also when I'm handling the dough before final shaping, it's never that elastic. I use 14% bread flour and some rye or wholemeal at around 70-75% hydration. I live in Greece so it's very hot during summer(bulk fermentation takes around 5hrs instead of 10-11 in the winter). I bake it in a dutch oven style casserole at roughly 210°. Can you think of any changes I should make to achieve an open crumb? Perhaps go up to 80% hydration?

  22. @lukedellar9886

    Saavage loaf Chris! Mate, my oven only runs fan on, so is there a tweak in the temperature or cook time youd recommend? Also, is it considered in the bulk fement stage as soon as you did the strech and fold, so total Bf time is around 5 hours is that correct ? Love your videos mate, thanks

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