The Fresh Loaf

News & Information for Amateur Bakers and Artisan Bread Enthusiasts

Quest for an Open Crumb

_JC_'s picture
_JC_

Quest for an Open Crumb

It's been a long year of Sourdough Baking, Learned a lot and still learning. Baked my last Sourdough for the year... 2020. 10/90 Whole Wheat and Strong White flour.

  • 315g Strong White Flour
  • 35g Whole Wheat
  • 280g Water
  • 70g Starter
  • 7g Salt
  • 2 Hours Autolyse
  • Added Starter and Salt mixed for 10 mins(Rubaud Method)
  • Fermented for 7 hours or until it was almost doubled.[with 2 stretch and fold]
  • Pre-Shaped - 30 Mins rest(not so tight)
  • Final Shape
  • 15 hours Cold Retard
  • Baked on a baking steel 250c deg for 20 mins/200c deg for 25 mins.

Comments

Benito's picture
Benito

Looks like your quest for an open crumb has a big success, lovely crumb you’ve achieved.

Benny

_JC_'s picture
_JC_

Thanks Benny, Truly is, just have to figure out on having consistency on every bakes..