I have been trying to achieve an open crumb with 75% hydration but today I managed to achieve a nice open crumb with 65% hydration. This was the result of long autolyse and fermentation, gentle handling and lower than normal temperature baking. I am happy with the results and got me to appreciate that what goes on to achieve an open crumb is many other factors than just increasing the hydration level.
Have you managed to get an open crumb too ? any other technique you can share ?
It is the second time I bake a tight loaf of bread that has been shaped as a Batard and proofed overnight. whenever I take off the top lid from the double Logde iron skillet, the dough would have expanded and didn’t rise in volume ( see picture ) - can you help please ? What do you think I am doing wrong ?
yesterday was my first attempt for the tartine style bread - I like how the holes turned and open with apparent gluten. The preshaping / shaping was difficult and couldn’t build much tension: Elements to practice next time! But the taste is the best I had so far sweet crumb and crust.
300gr bread flour
100gr spelt flour
60g stiff sourdough starter (50% hydration)
autolyse for two hours ( only flour and water )
Mix and bulk ferment for 4 hours - stretch and fold every 30mn for four times then every 45 mn
bench rest 10mn
Proof overnight - 9 hours
bake next morning at 500 degrees, first 25mn covered then 20mn uncovered