OPEN CRUMB - Best Practices. CAUTION - WET DOUGH! | by JoyRideCoffee

I briefly tried to summarize the best practices to get open crumb. Understanding the extensibility of the dough and adjusting it by hydration (depending on the flour), by the time of autolyse and by the folds (their number and intensity) is one of the key to obtain a loaf with a beautiful and tasty open crumb.

Recipe:
275g bread flour
50g whole spelt
280g water (270g appears somewhere wrong in the clip, I apologize for my mistake)
65g sourdough starter
7.5g salt


Method:
Autolyse with water and flour for 2 hours; mix with starter and then rest for 30 minutes; mixing with salt and then rest for 30 minutes; move it to a clean pyrex dish. total bulk fermentation 8h until (4 folds in first 5 hours) then shaping; rest in the fridge 20h at 3-4 deg. C; I bake at 240deg. C with steam for 10 minutes and then 30min at 210deg. C without steam.

If you're like me animated by the same passion, subscribe & comments are most welcome. I have made for my followers a list of essential tools for baking bread at home. These are my personal choices based on experience so far. Remember, buying from these links makes my JoyRideCoffee journey to continue. Ad links!

KitchenAid Professional https://amzn.to/38g9yAQ
Reusable Silicone Stretch Lids: https://amzn.to/2PESlL7
Hario Kettle: https://amzn.to/3ko2x4j
Hario scale: https://amzn.to/3nhb22Z
Glass Jar for sourdough starter: https://amzn.to/2UnHVyk
Pyrex square dish for bulk proofing: https://amzn.to/3ndvQsb
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Grinder for bran (for airy whole wheat loaves): https://amzn.to/3loi6dJ
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Inspired by:
Trevor Jay Wilson:   / trevorjaywilson  
Kristen (fullproofbaking):   / fullproofbaking  
Claudio Perrando: https://claudio-perrando.com/