August 24, 2015 - 8:46pm
Open Crumb Bread recipe
Hi all
I have a small spiral mixer ( 6kg dough capacity).
i want to try making some very open crumb ( big holes) bread rolls or boules!
Any recommended recipes or process that I can follow ( I'm a beginner !).
Regards v
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Chad Robertson's Tartine recipe is very good for open-crumb bread, and doesn't even require a mixer.
So is Jason's Coccodrillo Ciabatta.
Search these forums for examples of both.
You're looking for recipes that are high hydration with gentle (or no) kneading.
Here's an example (makes 2 loaves ~900g each):
800g bread flour
200g whole wheat flour
800g water
20g salt
7.5g instant dry yeast (1 packet)
Thanks for your feedback Cranbo...
The recipe above calls for the shaped loaves to refrigerate overnight. I have a stupid question, can I leave it out in the open overnight (somewhere cold) if for instance I make 20 loaves.
vman, absolutely you can leave it out overnight, but make sure it's somewhere quite cool/cold. Otherwise you may need to further reduce the amount of yeast in your recipe. If it's too warm, it may ferment too quickly, and in fact may over-ferment overnight. That can also contribute to flatter loaves.
Keeping the dough in the fridge really slows the fermentation and helps flavor develop.
Hi ..i treid the recipe noted below. I dont have a dutch oven and the boules came out dort of flat :). If i dont have a ;dutch; oven can i acjhieve the same effect using a wooodfired oven (without a dutch oven)?
Here's an example (makes 2 loaves ~900g each):
800g bread flour
200g whole wheat flour
800g water
20g salt
7.5g instant dry yeast (1 packet)
vman, You're right, they will be somewhat flat, especially if you don't support them in a basket while they are rising, and if you leave them out. That's what happens with high hydration loaves. Share some pictures, it will help with the troubleshooting.
You can't really have giant holes (high hydration) with super-tall oven spring. Pick one or the other; anywhere in the middle you will have a compromise of both. If you want giant holes you will have a flatter loaf. If you want a taller loaf you will generally have smaller holes/finer texture.
Dutch oven is not the same as WFO; the key is generating steam. If you can effectively inject a lot of steam into your WFO then fantastic. Dutch oven mimics commercial steam injection oven to some degree. The nice thing with WFO is high heat and some of the smoky flavor :)
and have a WFO, you can invite me over and i will personally show you how to do the 1:2:3 recipe with sourdough or commercial yeast.= Or you can ,ake the recipe yourself amd see how easy it is.- just search the recipe in the search box
Happy WFO baking
thanks - I'm based in Melbourne, Australia .
i must Google the 1:2:3 recipe you mentioned with instant yeast. Thanks again.
Drop me a line if you have any other recipes worthwhile trying - I'm in experimental phase ATM.
take care
regards v
it is hard to beat David Snyder's SFSD or San Joaqiun The 1 2 3 is 1 part poolish (100% hydration), 2 parts water and 3 parts flour by weight with 2% of the flour weight in salt
Happy baking