The Fresh Loaf

A Community of Amateur Bakers and Artisan Bread Enthusiasts.

My best Crumb so far...

_JC_'s picture
_JC_

My best Crumb so far...

One of my best achievement after almost 1 year and 2 months sourdough journey.. Anyone trying to achieve and open crumb? Try and proof/proved to its max or almost before it over proved.  Recipe:350g Strong Bread Flour260g Water90g Starter(100% Hydration -90% Strong Bread Flour/10% Rye)7g Salt, I basically followed Trevor J. Wilsons procedures, Bought his ebook.. - 1 h Autolyse/35c deg water temp - Did all kinds of kneading until dough is smooth, most common kneading used was Rubaud.- Bulk fermented fro 6 hours or until I saw lots of air pockets under the bowl(Did 1 Stretch and Fold and 1 coil folds- Proofed/Proved for 5 hours of until almost slightly over proofed/proved...-Baked on steel plate @ 250c Deg for 35 Minutes...     

Booda's picture
Booda

Congratulations on a beautiful loaf of bread. 

_JC_'s picture
_JC_

Thank you! hope to have consistency on every bakes..

gavinc's picture
gavinc

Nice loaf. Congratulations on the crumb. I bet it tastes great.

 

_JC_'s picture
_JC_

Thank you! A great achievement for me.

dbazuin's picture
dbazuin

This kind of crumb would every baker here happy ?

_JC_'s picture
_JC_

Thank you! 

DanAyo's picture
DanAyo

Absolutely gorgeous crumb. Lacy, thin walled, and light. Wished I could consistently produce this crumb in my breads.

_JC_'s picture
_JC_

Thank you! I also wish to produce this kind of crumb every bake..

Benito's picture
Benito

Wow, that crumb is incredible, I agree with the others about it.  I’d like to reliably bake breads with that gorgeous lacy crumb.  That is quite the achievement.  

Benny

_JC_'s picture
_JC_

Thanks Benny this is really an achievement for me, still getting a hang on posting here..

texasbakerdad's picture
texasbakerdad

Trevor's book explained bread to me in a way I had never heard before. It really allowed me to understand dough structure in a way I hadn't expected.

That is one beautiful loaf! When you wrote... "Strong Bread Flour", can you go into more detail?

_JC_'s picture
_JC_

Thank you! after ready his ebook I sort of understand more but still learning.. Strong bread flour or white white - hard wheat varieties contains high gluten content

BethJ's picture
BethJ

The Holy Grail.  Just beautiful.  :)

_JC_'s picture
_JC_

Thank you! I remembered my holy grail guitar pedal..