Process video for “molten” crumb

Emmer, wheat bran, and honey sourdough.

95% central milling high mountain

5% black emmer flour

5% wheat bran, scalded

85% hydration

20% starter

2% salt

Couple of spoons of honey

-Autolyse for 1 hour
-Add starter, 30m
-add salt
-2 stretch and folds 15-30m apart
-lamination, add wheat bran and honey
-4 coil folds 25-40 minutes apart
-7 hours total bulk, dough temp avg 75F
-shape, 15m counter proof
-9 hour cold proof
-500F with lid and two ice cubes 15m, 450F no lid 10m

I don’t know if it counts as molten crumb but I’m digging it. I think it was a bit underbaked. Difficult to cut and eat like a normal bread. It’s just asking to be ripped apart and dipped in things. The emmer was a fun nutty flavor; I think I’ll add more of it next time. The dough was so sticky and hard to work with. Anything above 83% hydration seems to be a real challenge.

I’m beginning to see more consistency in my results, which is kind of exciting after five years of sad tight crumbs.