Tartine Bread. Want More Open Crumb
Hi, I was wondering if you could help me with a problem I'm having with my crumb. I can not get the open holey crumb I am looking for.
I use 100% hydration Rye starter. My levain is 100% hydration 200g AP 175g Whole Wheat 25g Rye 200g water
it is nice and vigorous when I use it usually 9-12 hours later.
i then mix the dough, autolyse 60 mins add the rest of the salt and water.
previously I have done vigorous turns trying to develop more structure in my dough. I was not yet used to the higher hydration doughs and had some problems with poor gluten development.
Recently I have mixed just to incorporate together the dough, and then again the salt. And for a 4 hour bulk fermentation didn't touch the dough at all the last 2 hours.
I probably could have let it go another couple of hours. It was,quite cold. Nod not a ton of bubbles had developed
i handled the dough, which was still a bit sticky less then normal, not even flipping it just circling the dough into a round mass with my bench scrapper from the sides and bottom.
i bench rested 20 mins and then shaped my dough. There weren't A ton of big bubbles and I took care not to knock any out. I shaped it put it in my banneton and stuck it in the fridge where it got a nice rice baked from cold in a Dutch oven. I use a spray bottle to steam and it works really well. I always get a great crust but a poor open crumb. The bread tastes really good and has lots of small bubbles in it but not the big ones I am really looking for.
i use a small oval Dutch oven, and get great oven spring.
My starter is vigorous fed rye 2x a day everyday but also has small bubbles.
i also just noticed my Banneton is for 1.5 pounds and I've been putting about 800grams of dough in it.
Any and all suggestions please!
I am just starting to get the hang of this artisan bread thing with the help of Ken Forkish's book. He suggests to mix first by making 4 folds of the dough to enclose the salt and using a pincer cut 5 or six times with your thumb and forefinger, and repeating both the folds and the cuts until the salt is well distributed. Let rest for a minute and then fold until there is some tension in the dough. That whole process only takes about 5 minutes. Then for bulk fermentation, he does another stretch and fold 10 minutes into the fermentation and then another 2 or 3 times in the next hour and a half. You then leave the dough alone until it doubles or triples according to the recipe. You might want to try that and leaving your dough the full amount of time for fermentation. I have been successful in getting the open crumb using this method so I hope it helps you too.