November 28, 2020 - 7:32pm
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...