Open crumb sourdough using bread machine?
Hi
I'm looking for techniques that will help me achieve an open crumb but using the bread machine for the kneading process. I want to offload as much work as possible to the machine whilst still achieving the open crumb.
At the moment I'm experimenting with cold fermentations etc
The recipe is 140g starter, 280g water, 400g french bread flour, 10g salt, scoop of butter.
I'm putting all into the bread machine and using the dough setting on the machine. Return later and put into oiled bowl and into the fridge for 12 hours. Then into banneton to prove at room temp. Then cook at 240C.
If anyone has any labour saving suggestions as to how to get an open crumb (what I'm really looking for) it'd be much appreciated.
Thanks in advance for any replies.
Adri
But tweak too much and you'll probably lose the less hands on you want from a bread machine.
How are you with stretch and folds? With less mixing and employing stretch and folds you'll get a more open crumb. However if you resort to this it might not be worth using the bread machine at all.
But if you're ok with it then a short dough only setting. Transfer the dough to a bowl. Perform some stretch and folds with rests in-between and so on. However going down this route you might as well do it all by hand.