HOW do you achieve a crumb like this? High heat? Small loaves? Black magic? It’s more air than bread!
HOW do you achieve a crumb like this? High heat? Small loaves? Black magic? It’s more air than bread!
by v-a-g
47 Comments
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Frequent_Morning_900
High strength flour. High hydration and almost over fermentation.
sd2528
I guess it is personal preference, but I personally would not want.
186282_4
Is this the goal? This is inedible. It will support nothing. Not butter, nor jam. No sandwiches are feasible. Why would anyone want this? No, I’m not kidding. I don’t understand.
allpraisetocheezus
If I bought a loaf of bread from the store that looked like this I would be pissed
I’m convinced this only looks good for Instagram and that nobody actually wants to eat this
rb56redditor
Look for pain de crystal on YouTube, King Arthur baking channel. Recipe works for me, 100% hydration, fun to make. Make sure you use KA bread flour, all purpose won’t work. Good luck.
ScarletFire5877
It looks fucking awful
big_river_pirate
That’s a terrible crumb. All your butter fall off
pzykozomatik
Search for recipes to make Pan de Cristal.
Cilad777
Yuck. And you get it by overproofing.
Big-Scientist3756
High hydration.
Forward-Sky3464
Well I respect all comments. Still I do want to know because I want to try it. So… following up.
Sassquapadelia
I call this type of loaf “Tim Burton sourdough”
NewBath5621
This is not bread. This is air with an overcooked crust
ranting_chef
Pan de Cristal has a very similar open crumb. Extremely high hydration and a much longer bulk proof. It’s not really hard, just a bit more time-consuming.
jj_donut
Yeeeesh. The people complaining about the style miss the point. Not every bread suits every application.
– I wouldn’t mind having this to dip in olive oil. – If I wanted to make bread bowls for soup, I’d probably want something airy so you can eat the bowl without it being a whole other meal. – An airy bun or baguette is good if you cut it in half and make a sandwich out of it. Again, not too heavy. You can eat the whole thing in one meal.
skipjack_sushi
Very high hydration and extreme gluten content combined with the skill to handle said dough. This is expert++ level dough.
Want to get started?
Make 5 awesome loaves at 68% hydration. Next, make 5 at 70%. Keep moving up 2% until you fail, then drop back 1% and try again.
ciopobbi
For IG likes, not for eating.
Mundane_Chipmunk5735
Wow these comments. I think it’s beautiful.
LuminiferousVoid
id love to make pizza with this kinda dough. for how its made? my guess is high high high hydration, and good quality high protein flour to get really strong glutens, and plenty of fermentation. thats a ton of rise. probably going into a preheated dutch oven to trap steam and get more rise on top of it. probably risen in a deep banneton.
Fe1is-Domesticus
This is primarily crust, so I’d enjoy it for what it is, & not bother with butter. I’d serve it alongside a saucy dish, for dipping.
But I’ve never baked a bread that looks like this, & wouldn’t even know how to aim for it. Looks like you’d have to eat it while it’s fresh, before the interior turns into brittle shreds.
simonjr76
This is a perfect loaf. I’d melt some Irish butter in my cast iron and let a slice soak it all in until golden brown.
illsburydopeboy
Guys, the bread world is vast and extensive. Maybe this isn’t your cup of tea but it isn’t sandwich bread, this is table bread. It’s meant to be torn and eaten like charcuterie, it’s very tender and has its place in the bread world just like any other loaf.
holdThaChicken
I like bread like this for an appetizer with olive oil/balsamic or some cheese. Everyone seems to be in the no train but I feel like different breads have different purposes.
Newoutlookonlife1
Higher hydration. Less coil folds.
yseulith
Maybe it would make interesting French Toast?
SqnZkpS
This kind of big holes are good for one thing. Raw doughing it or dipping in olive oil with balsamic vinegar.
AgilePlant4
it is 100% Black Magic
mihir_lavande
Use a higher protein flour, around 12%, and higher hydration, at least 85%.
EnvironmentalBuy6422
Very High hydration
EnvironmentalBuy6422
Look up pain de Cristal (spelling may be wrong)
AngelValerieee
I’d absolutely pour a ladle of clam chowder over each half there and go crazy 🤤
Beautiful-Molasses55
Veerrryyyyy strong starter
Gingertitian
I just love it when the crumb is basically see thru
PassionfruitBaby2
This would be good with soup
Fuzzy_Welcome8348
WHY do you want to
TheRealRosey
Why would you want to?
ts159377
High hydration and very strong bread flour and thorough fermentation
RevolutionaryDust449
I love this kind of bread. Fresh bread and seasoned olive oil as an accompaniment to dinner is my favorite.
WritingJedi
Its very photogenic but its useless. Literally trash bread.
MrCeps
You need a lot of steam, high idratation/oxygen dough and a better oven.
Meizas
Why would you ever want to
BaconBreakdown
This sub is the equivalent of incels saying a beautiful woman’s nose is too big. Stick with your gummy sandwich loaves and leave the artisan breads to the experts. No one asked for your opinion on this bread, OP asked how to achieve it.
User5281
High hydration and overproof a bit. But why? There’s barely any bread there. .
Sad-Rooster2474
I fail to see the point of that…. You can’t spread anything on it…
bobicool
Look up Addie Roberts and Trevor Wilson. They might help you attain that goal. I don’t personally mind this type of bread like many here, it’s just not sandwich bread, but it’s its own thing.
nickdaniels92
No disrespect intended to anyone who has mastered achieving this kind of result, but it’s very impractical, and being burnt on the outside and full of holes on the inside, honestly I’d consider it a failure if it were mine; the cat would be getting more of my avocado and egg mayo than I would! I have thought that some of variations would have gone this way, but so far not and for that I’m grateful.
47 Comments
**Hello v-a-g,**
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High strength flour. High hydration and almost over fermentation.
I guess it is personal preference, but I personally would not want.
Is this the goal? This is inedible. It will support nothing. Not butter, nor jam. No sandwiches are feasible. Why would anyone want this? No, I’m not kidding. I don’t understand.
If I bought a loaf of bread from the store that looked like this I would be pissed
I’m convinced this only looks good for Instagram and that nobody actually wants to eat this
Look for pain de crystal on YouTube, King Arthur baking channel. Recipe works for me, 100% hydration, fun to make. Make sure you use KA bread flour, all purpose won’t work. Good luck.
It looks fucking awful
That’s a terrible crumb. All your butter fall off
Search for recipes to make Pan de Cristal.
Yuck. And you get it by overproofing.
High hydration.
Well I respect all comments. Still I do want to know because I want to try it. So… following up.
I call this type of loaf “Tim Burton sourdough”
This is not bread. This is air with an overcooked crust
Pan de Cristal has a very similar open crumb. Extremely high hydration and a much longer bulk proof. It’s not really hard, just a bit more time-consuming.
Yeeeesh. The people complaining about the style miss the point. Not every bread suits every application.
– I wouldn’t mind having this to dip in olive oil.
– If I wanted to make bread bowls for soup, I’d probably want something airy so you can eat the bowl without it being a whole other meal.
– An airy bun or baguette is good if you cut it in half and make a sandwich out of it. Again, not too heavy. You can eat the whole thing in one meal.
Very high hydration and extreme gluten content combined with the skill to handle said dough. This is expert++ level dough.
Want to get started?
Make 5 awesome loaves at 68% hydration. Next, make 5 at 70%. Keep moving up 2% until you fail, then drop back 1% and try again.
For IG likes, not for eating.
Wow these comments. I think it’s beautiful.
id love to make pizza with this kinda dough. for how its made? my guess is high high high hydration, and good quality high protein flour to get really strong glutens, and plenty of fermentation. thats a ton of rise. probably going into a preheated dutch oven to trap steam and get more rise on top of it. probably risen in a deep banneton.
This is primarily crust, so I’d enjoy it for what it is, & not bother with butter. I’d serve it alongside a saucy dish, for dipping.
But I’ve never baked a bread that looks like this, & wouldn’t even know how to aim for it. Looks like you’d have to eat it while it’s fresh, before the interior turns into brittle shreds.
This is a perfect loaf. I’d melt some Irish butter in my cast iron and let a slice soak it all in until golden brown.
Guys, the bread world is vast and extensive. Maybe this isn’t your cup of tea but it isn’t sandwich bread, this is table bread. It’s meant to be torn and eaten like charcuterie, it’s very tender and has its place in the bread world just like any other loaf.
I like bread like this for an appetizer with olive oil/balsamic or some cheese. Everyone seems to be in the no train but I feel like different breads have different purposes.
Higher hydration. Less coil folds.
Maybe it would make interesting French Toast?
This kind of big holes are good for one thing. Raw doughing it or dipping in olive oil with balsamic vinegar.
it is 100% Black Magic
Use a higher protein flour, around 12%, and higher hydration, at least 85%.
Very High hydration
Look up pain de Cristal (spelling may be wrong)
I’d absolutely pour a ladle of clam chowder over each half there and go crazy 🤤
Veerrryyyyy strong starter
I just love it when the crumb is basically see thru
This would be good with soup
WHY do you want to
Why would you want to?
High hydration and very strong bread flour and thorough fermentation
I love this kind of bread. Fresh bread and seasoned olive oil as an accompaniment to dinner is my favorite.
Its very photogenic but its useless. Literally trash bread.
You need a lot of steam, high idratation/oxygen dough and a better oven.
Why would you ever want to
This sub is the equivalent of incels saying a beautiful woman’s nose is too big. Stick with your gummy sandwich loaves and leave the artisan breads to the experts. No one asked for your opinion on this bread, OP asked how to achieve it.
High hydration and overproof a bit. But why? There’s barely any bread there. .
I fail to see the point of that…. You can’t spread anything on it…
Look up Addie Roberts and Trevor Wilson. They might help you attain that goal. I don’t personally mind this type of bread like many here, it’s just not sandwich bread, but it’s its own thing.
No disrespect intended to anyone who has mastered achieving this kind of result, but it’s very impractical, and being burnt on the outside and full of holes on the inside, honestly I’d consider it a failure if it were mine; the cat would be getting more of my avocado and egg mayo than I would! I have thought that some of variations would have gone this way, but so far not and for that I’m grateful.