loaf 18&19
Will I ever achieve Open Lacy crumbs? If yes, HOW??? please guide me🥹
First loaf bulked 8hrs 20mins shaped at pH4.10
Second loaf bulked 9hrs 10mins, shaped at pH4.03
Approx 20mins bench rest before cold retard
Dough temp ~24c / 74f
~80% hydration
2.5hrs autolyse
20% levain 2%salt
1 stretch fold + 5 coil folds
Dough feels very strong after initial stand mixer mixing
Coil folds were smooth, no mess
Open bake 260c/500f 20mins + 220c/428f 20mins
by Tennsen88
9 Comments
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Honestly I think it’s down to slower fermentation less yeast activity longer bulk proof etc
You have to nail fermentation spot on, while also using the perfect amount of tension and dough handling, developing the gluten while also being gentle… aka I got nothing, still working on it. 😀
Ingredients:
810g Bread flour 40g Whole wheat sifted
670g water
17g salt + 10g water
180g levain
That crumb looks tough and rubbery. High protein breads are so over rated.
Find the highest protein flour you can, add a ton of water to give it some semblance of softness, work it until it’s like rubber, and then do as little damage to the structure as you can once it shows signs of even the slightlest rise. Probably by shaping it minimally and early. Watch the loaf like a hawk as it proves and as soon as it’s not unreasonable to bake it, bake it. If that turns out to be too soon leave it a tiny bit longer next time. Or make 12 loaves at a time and bake them one after another and work out what the sweet spot is.
Are you degassing at all before shaping?
Maybe try to approach the shaping very very delicately. Like.. all with a scraper and add just the right amount of tension.. and then for shaping, try methods where you touch the bread the LEAST amount as possible, to allow all the structure to remain intact.
That’s such a low PH to shape. What is your starter PH?
I would find Trevor Jay Wilson — he wrote the book (literally) on achieving open crumb. I think it’s called *Open Crumb Mastery*.
He has an insta and probably a youtube and definitely the aforementioned book all about achieving what you’re looking to do.
Is that ur bread?! That looks absolutely beautiful!!