Help! How can I get an open crumb
I’ve been baking sourdough for a while now and recently acquired a grain mill to take things to the next level. I’m trying to make 50% whole wheat boules and I’ve been having a difficult time getting an open crumb (see pic of most recent outing). I don’t think it’s the whole wheat’s fault, even when I use 100% bread flour, the crumb is fairly closed and a little dense. Here’s what I’m doing:
Starter:
50/50 AP/WW (fresh ground from mill), 100% hydration
Steps:
Combine 200g starter with 700g lukewarm water
Add 500g KA Bread Flour and 500g fresh ground WW
Mix (shaggy mass etc) and autolyse 1 hour
Add 20g salt and 50g water, mix
Do first S&F
1 S&F every 45 minutes for a total of 4 S&Fs
Bulk rise (until a little more than double volume, approx. 8 hours from last S&F)
Divide into two, gently shape into boules and place in proofing basket
Let sit at room temp until finger test says its done, approx. 3 hours
Turn out into pre-heated dutch oven (450F), score and put in oven
Bake with lid on for 25 minutes
Remove lid, bake another 15 minutes or until desired brownness
Let sit in turned off oven with door ajar
If anyone can identify what I’m doing wrong it would be greatly helpful! The bread tastes great, the crust is excellent, but the crumb is always disappointing.
Thank you!
To be honest, this crumb looks perfectly airy, lacy if you will, for a 50% whole wheat.
You are wanting more of an artisanal crumb style, with some big, and some little holes? I would try to reduce fermentation time, and lengthen proofing time, with less stretch and folds.
A lot of people who are getting nice, artisanal style crumb with this much whole wheat proof in the fridge as well. This allows bubbles to form which don't merge, but fill with a lot of air, due to the stiff nature of cold dough. If your fridge is warm enough to allow for fermentation (mine isn't), try this.
Thanks for the advice/encouragement! I'll give that a try.
I agree - personally I love lacy crumb, It makes for a better bite. Your bread looks delicious
A very presentable loaf in my opinion. Think of the nutritional benefits of the wholewheat flour. As a relatively inexperienced weekend baker, my 80% wholewheat loaves have a similar crumb. I have tried numerous methods/recipes but the crumb is always the same. Reading through posts from the many experienced ( and endlessly helpful) bakers on this site, I have learned that wholewheat produces a less open crumb than white flour. Enjoy the taste of your wonderful loaves, the skill level required to make them and take pride in their appearance.Valerie
Thank you! Very kind. It does taste good...
I'm going to answer your question with a few questions of my own. Does the bread's aroma offer pleasure to your nose? Does its taste please your pallet? Does its substance carry nourishment into your body? If so, realize you've achieved the most essential elements that bread must possesses. All those big holes you're hoping for are full of nothing. That's why they're holes. Good luck in your pursuit. But don't let the perfect destroy the satisfaction found in the good.