It might be that slap-n-folds are your golden ticket as coil folds were for me. If you see anything inappropriate on the site or have any questions, contact me at floydm at thefreshloaf dot com. Because shaping requires that the dough stick to itself. The higher hydration makes the dough ingredients easier to mix by hand. Dust the top of your dough with brown rice flour (this is ideal to prevent sticking to your banneton) and keeps the dough dry and prevents the surface from getting tacky. I don’t know if you’re doing it like that, but it works a treat! Perform the last set of stretch and folds. The higher hydration makes the dough ingredients easier to mix by hand. [Day 4, Friday, 22:00 ] We start now a set of 3 coil folds performed straight in the bowl. You have a beautiful loaf there. This, I believe, is the real reason why open crumb is so sought after — it displays evidence of the baker’s skill in fermentation and dough handling. But check out how she does the final shaping. All original site content copyright 2021 The Fresh Loaf unless stated otherwise. Part one of a series where I do my best to answer some of the most frequently asked questions I get about bread. As such, it assumes the reader is already familiar with sourdough and understands baking terminology. Perform a Fold:Next perform a fold: Lightly mist the counter with water. This site is powered by Drupal. Remove bread from oven … One of the lessons I learned from a video by Chef Rachida is to to press the dough gently out from the middle to stretch it (like pizza dough), don’t pull from the sides or corners. This is also the last step where you can easily easily add more water to the dough. [Day 6, Sunday, 11:00] Your oven is now ready for baking the loaves. The Fresh Loaf is not responsible for community member content. 133k members in the Sourdough community. Stretch and Folds: (strengthening the dough)The number and frequency of the folds is dependent on the length of bulk as well as your dough’s extensibility and how the dough develops over the course of the bulk. Baker’s Percentages: 20% whole grain hard red spring wheat, 79% bread flour, 1% whole grain rye (from levain), Levain: (5 hours)5 hour young levain built 1:2:2, 15 g mature starter + 30 g water + 30 g bread flour. Your community bakers are probably using spiral mixers to develop the gluten and fully incorporate ingredients. Immediately transfer the dough with the … Baking on the sole will really help you to get that big open crumb. I'd be remiss if I didn't say that you have a perfectly nice loaf there that you should be proud of. I average around 6 hours, but your time may vary based on temperature and the peculiarities of your starter. Is it possible to tell from the look of it, if I could do something differently to get more open/evenly distributed crumb next time? Thanks Bobby for the compliments!!! Sourdough Bread Baking FAQ: Q: How much sourdough starter should I use in my dough? Remove the lid and return the bread to the oven and continue baking another 10 minutes at 450 degrees. Join the mayhem. Artisan breads made with high hydration dough typically have an open and irregular crumb. Bake, covered, for 20 minutes. My basic question is this: do you really need to do this extensive technique combining coil folds and the lamination technique in order to get this quality of bread? There is the possibility that I am in fact overproofing and that’s why it’s not getting enough lift but I just didn’t think so. Is it possible to tell from the look of it, if I could do something differently to get more open/evenly distributed crumb next time? The Instagram crumb fetish is preventing a lot of us from enjoying the treasures we are baking. I didn’t really change a lot, figuring practice and repetition is really what will make a successful loaf. I think everyone who retards has to play with this variable. Preheat oven, with the dutch oven at 250C (fan-forced) for 30 minutes before baking. I had tried her 50% whole wheat sourdough a few weeks back and it failed miserably for some reason even though the whole process seemed to go very well. While doing this be sure to pop and large air pockets as these are not signs of fermentation, they are pockets introduced during mixing and lamination. At this point there should be much more extensibility in the dough. 4 total coil folds. Specs: Baker’s Percentages: 20% whole grain hard red spring wheat, 79% bread flour, 1% whole grain rye (from levain) 20% levain inoculation. It is a great, interesting, tasty and cheap hobby!!! Remove the cover and lower the temperature to 220C (fan-forced), continue bake for another 10 - 15 minutes. What I would like is to get something a little less dense and a little more open to give the bread a little different and for my taste, a better mouth feel. Lamination: Mist the counter with water again. I haven't seen enough extremes to be able to do that. Place it in the oven. The image included is of my most recent, most open crumb shot and is a bit of a one off. I’ve now made this bread twice. I appreciate the response and will try to experiment with final proofing times, room temp times/retard times in the the frig. Allow to cool at least 2 hours before cutting, but waiting until bread is completely cooled is ideal. Finish by folding the top down halfway and then the bottom over the top forming a square in the end. Bulk fermentation (also called the first rise or primary fermentation) is one of the most important steps of yeast bread baking. I'm going to show the owner/instructor some photos of my bakes and see if he can offer any trouble shooting. The 5% of spelt is not much but it won't contribute to your goal as it has very little gluten. He lamination technique and I wonder if she has created it herself or if it is used by others? So on the second attempt I took the bread out when I turned my oven on to preheat. …” I want to preface this post by saying I've watched Kristen's video (several times) of her technique for baking her style of sourdough and it is concise,well thought out and she clearly gets great results! (Slash the dough approximately 0.5 inches deep at 45-degree angle). Second attempt went a lot better. Use a bench scraper to tuck flour under the edges of the dough. Every recipe will vary, depending on the technique and timeline, but a common baker’s percentage for sourdough starter is 10%-20% of total flour weight. It demonstrates proficiency in one’s craft. If I do do a overnight retard these days I'll let it final proof for 20-30 minutes at room temp before putting it in the frig. I’m excited to keep experimenting! Want to learn about sourdough? Decrease the temperature to 425 degrees and bake for an additional 10-15 minutes. Rotate the dish and perform the same coil fold again on the other three sides. Repeat this process on all four sides of the dough. I'd suggest playing with proofing times before retarding to get the crumb you are after. You’ll know when you’ve had a bad oven spring. Pick up one edge of the dough and fold into the center approximately ⅓ of the way across, being sure to eliminate any large air pockets. Let rest 45 minutes. Any warmer and you may over proof/over ferment. Curabitur congue dolor sed massa feugiat, sit amet tempor orci convallis. Nevertheless, it doesn't look over-proofed. Thanks again and happy baking!! 4,947 Likes, 114 Comments - Full Proof Baking (@fullproofbaking) on Instagram: “Just pulled the lid off my @challengerbreadware pan and oh my goodness the smells wafting from my…” Certainly works for me. Immediately transfer the dough with the parchment paper to your preheated dutch oven. I should also note that open crumb can come in a variety of forms. It seemed to me that my bread needed just a little bit more rise before baking. I am slowly coming to realize that judging BF, final proof and gentle dough handling techniques do have an effect on crumb. Baking on the sole will really help you to get that big open crumb. Dough should appear puffy and somewhat light, with some roundness at the edges. Flour should be used only on the top of the loaf before bench resting it, and then flipping it for the 2nd and final shaping, thus keeping the floured side on the outside. Wet your hands with water and flip the dough out onto the counter. I do think it’s a good idea to try the others and see what results you get. Love the aroma, taste, and texture of homemade … The task of lamination is to improve dough strength and structure. Content posted by community members is their own. I feel like when I do this sometimes it doesn’t work. Posted on January 24, 2021 Author videobakery Comment(0) Today I am trying to make and bake @Full Proof Baking ‘s recipe for Basic Open Sourdough Bread and see what kind of results I can get. I have great respect for Kirsten's (Full Proof Baking) efforts and know she has many followers and for good reason. Flour the counter top with flour. Takes about 5 minutes to fully incorporate the salt. Every recipe will vary, depending on the technique and timeline, but a common baker’s percentage for sourdough starter is 10%-20% of total flour weight. Basic Preferment dough- Biga, Poolish and Pâte Fermentée. It begins right when mixing ends and lasts until the dough is divided and preshaped. Use the scraper to help pick up the side (top) flap of your dough and gently pull out just a bit before folding up on top of the center of the dough (about ⅓ of the way in, like a letter). Baking powder is so common we hardly stop and ask what’s in this chemical powder that makes […] FPB_Admin 4 years ago. Lift and gently stretch the dough out from the center with wet hands. Baker’s % formula Each ingredient’s weight is divided by total flour weight X 100 = bakers w% for that ingredient. Proof that we know what we’re doing. If anyone has any insights as to how bakeries get these same great results while producing bread in volume I would love to hear about those techniques. I'm probably the last one to analyze crumb structure. To me it’s kind of fun to laminate dough but I think it comes with some risk and isn’t necessary. But I also understand wanting to go to extremes, if for nothing more than experimentation. I try not to get too caught up in the whole IG worthy super dark, super open, super blistered loafs everyone reaches for and drools over. Keep a lookout for upcoming hands-on workshops! I think maybe the larger holes in my example are a sign of under bulk fermentation? Add the levain right on top of autolysed dough. ‘Oven spring’ refers to the growth of the bread during its initial baking phase where the loaf is growing before the crust hardens. The longer the proof, the better the flavor and more open the crumb will be. The Crumb: Around the upper right of the loaf, we see a nice open crumb, the sort that shows it was fully aerated before baking. Form a large, thin rectangle of dough. An open crumb is, in short, validation. Cover and let rest 30 minutes. Gently lift and transfer the dough to the banneton. Take bread dough out from the fridge, invert onto a parchment paper and scoring. That said, she adds the levain after autolyse—I prefer dissolving it in the water and making it part of autolyse—, she autolyse for 3 hours [?1], I autolyse for 1 hour tops, she only shapes the final loaf once, which I don’t think is usually a good idea, and I don’t agree with her liberal use of flour...I’m in the “Spray water on the counter” camp in order to manage the sticky dough (just like wetting your hands to coil/stretch it). Transfer dough, cold from fridge, to piece of parchment paper. If you're struggling to get a more open crumb, try focusing on one part of the process at a time, measure your improvements, and then move on to the next. I’ve been following Full Proof Baking on Instagram for a while now and find her breads absolutely beautiful! Neither lamination nor coil folds are in the second video featuring Sarah Owens. Getting back to those coil folds: I, also, like how gentle they are, and how they really give me time to feel and see how the dough is developing. Preheating and baking instructions; Get a oven thermometer, this is your best friend. Lower the temperature to 230C (fan-forced) and bake with cover on for 20 minutes. What techniques are production bakeries using to achieve the same end result? With wet hands reach under the dough and pull it up slowly and evenly, detaching the dough on the side farther away from you. During the course of bulk fermentation I’ll usually give the dough a few folds. Transfer to preheated Dutch oven and put the lid on. I've struggled with overnight retarding. Repeat the fold with the other side of the dough, folding it into the center. 277 talking about this. It's not terribly functional but the look is fascinating. Prep Time: 35 minutes. The technique runs the risk of over-hydrating your dough too as you mist the counter and spread the small amount of dough across this wet surface. The ingredients and instructions in this recipe can help you achieve a tender and relatively open crumb in a beautiful artisan style, naturally leavened whole wheat bread. It will take 45-60 minutes to heat properly the stone. Then retard overnight in the fridge for 12 - 16 hours. Then place the loaves in the oven directly from the fridge. The name signifies exactly what it is: the step when the dough is fermenting in a large, single mass. 3,912 Likes, 151 Comments - Full Proof Baking (@fullproofbaking) on Instagram: “This post will contain additional tips on obtaining a more wild open crumb loaf if this is…” I’m not really sure what is achieved by laminating lean doughs if you have already maximally developed your gluten. Thanks for the further explanations! I figured I’d step back and start at the beginning with a more basic recipe with a lower percentage of whole wheat. Sourdough Bread Baking FAQ: Q: How much sourdough starter should I use in my dough? The character of the wheat comes through with a full range of vitamins, minerals, fiber and protein. B. Baguette Long, thin, crusty, open crumb cylindrical wheat flour yeast bread the French made famous.King Arthur Flour Resource. 私の友人であるAtsuko Glick（Instagram @baking_is_the_answer）が翻訳したOpen Crumb Sourdough Breadブックレットの日本語版を提供できることを誇りに思います。 Теперь доступен перевод на русский язык (перевод сделан Валерией @hleb_sama). For this dough 3 sets of coil folds performed at 45 minute intervals is typically enough. It demonstrates proficiency in one’s craft. Autolyse (2-4 hours)This is a pre-soak of flour and water to jump-start gluten development and increase dough extensibility which can be great for maximizing open crumb in the final loaf of bread. She calls for you to bake the bread straight from the fridge while it is still cold. The salt helps tighten the gluten structure and adds strength to the dough. In my community we have several SD bakeries who produce bread on this level and clearly they can not afford to take the time in a production bakery to do these involved techniques to each individual loaf yet they end up getting great results as well. Wet your hand and dimple in the sea salt. However, that provides you with neither insight nor much in the way of applicable knowledge. Basic Open Crumb Sourdough BreadRecipe from: Full Proof BakingNote: A 20% Whole grain wheat bread. So it was out for 45-60 minutes in a fairly warm room (with the oven on to 500 degrees). Note the beautiful interior you see when she scores the loaf, displaying the benefits of performing a kind of final “coil” on it. I find it helps the crust brown up more then it does when left in the pot. Mar 9, 2020 - Full Proof Baking on Instagram: “Crumb of previous bake Instead of swirling, this time I decided to go with 100% butterfly pea flower tea for an extra bold color! Keep at 80% F until more than tripled in volume, approximately 5 hours at around 80 degrees. Note the temperature (again, around 75 degrees is ideal). The first time it turned out pretty well, but the crumb was a little uneven and it didn’t look like it really rose fully, the bottom of the loaf was a little dense. A ‘good oven spring’ is when the loaf expands to its full potential both by volume and shape to produce an airy crumb texture and an open balanced shape. Thanks for the thoughts regarding lamination/coil folds and good crumb structure. 3,912 Likes, 151 Comments - Full Proof Baking (@fullproofbaking) on Instagram: “This post will contain additional tips on obtaining a more wild open crumb loaf if this is…” This bulk fermentation should be around 75 degrees F. Perform the next stretch and coil folds on all 4 side of the dough. The use your fingers to pinch the edges to seal. Cook Time: 40 minutes. Check out these two videos (note, Chef Rachida’s video taught me about coil folds, and I really like watching it. An open crumb is, in short, validation. I do like coil folds because of how gentle they are and there’s something about letting the weight of the dough provide its own tension that appeals to me. If the dough feels a little tight you can add a small splash of water as needed. Preheat oven with Dutch Oven in it for 1 hour at 500 degrees. I think there are three things that are key to that “IG crumb”: strong bread flour, super gentle handling, and regarding the dough overnight in a fridge. I've read enough on this site, other sites and books to know that there are many different ways to end up with a great loaf of bread. A short mix prevents over-oxidizing of the dough. Flip the dough over, round it up and return to the bowl. Let the dough rest for 25-30 minutes in the covered bowl. When you start cold, that trapped air expands as it warms, leading to big open crumb. Proof: Let the dough sit at room temperature for an initial short proof (15-20 mins), then move to the fridge for an overnight retard for approximately 12-16 hours at 38 degrees F. Anything less then 39-40 degrees will prevent any significant rise. So instead, we’ll be digging deep into a variety of subjects, many of which might require some creative thinking in order to fully grasp. It is exciting to have Kristen of FullProofBaking as our featured baker. Add levain to Autolyse: Add 65 g (20%) levain (brings final hydration to 80%) to the autolyse. Yes, generally I have become fairly happy with this style of loaf that I bake. If your dough still seems a little loose you can perform another 1-2 stretch and folds during the bulk fermentation. IIRC, Kirsten has a very cold fridge and lets her bread proof an hour before adding it to the fridge. Gently pat the dough during this stage to remove any large air bubbles to ensure a more even crumb. I would like a more "regular" open crumb structure with more medium...ish holes and a bit lighter in nature. 80% final hydration Donec lacus magna, semper eget nisl sed, posuere pellentesque tellus. Then fold the other side into the center over the first section. Shouldn’t take long, approximately 3-4 minutes. Crumb - The pattern and size of holes inside of a loaf. This is mainly done by feel. It also slows fermentation. 435 votes, 25 comments. I should also note that open crumb can come in a variety of forms. Offering online tutorials on all things sourdough bread. 2.1% sea salt. Preheat oven with the dutch oven (cast iron) at 250C for 30 minutes before baking. An open loaf is the sum of all parts: great quality flour, sufficient dough hydration, strong fermentation, gentle dough handling, and a full proof. Crumb envy reminds me of weightlifters envying the unnatural looking mutant bodies of unclean lifters. Shaping: About 90 min later, about 6 hours after adding levain, the dough should be around 74-75 degrees F and is ready to shape. Keep a lookout for upcoming hands-on workshops! Your path to an open crumb. 255 talking about this. I think less, rather than more handling (stretch & folds, etc.) There are different ways to make bread using a dough starter, or desem, and the way i've settled on here is one way only - and I choose it because it's easy to maintain, and because of its resilient nature.It also has an absolutely distinct flavour, and if you are a long term sourdough propeller head like … Place a pizza stone or a large enough cast iron skillet on a rack placed at the top half of the oven; Preheat oven. I followed Full Proof Baking basic open crumb recipe, but used a slightly different mix of flours. Baking powder is so common we hardly stop and ask what’s in this chemical powder that makes […] FPB_Admin 4 years ago. Hi Catherine, airy open crumb tells me that your dough fermented and proofed well. The 20-30 minutes out of the fridge probably has a negligible result when you consider the mass that must get to a temperature where the yeast starts rising again. When I started out baking, and you can see this in many of my beginning Tartine posts, I would typically increase the levain percentage sometimes all the way up to 25%. This was partly to compensate for my starter not having enough strength, but also because I had this idea in my head that more levain means a more open crumb. When applied to meats and poultry, this cooking method is called roasting. Transfer dough to counter. Proof - Proof at room temperature for 15 - 20 minutes. Score at 45 degree angle. Try not to pull from the edges but pull from the center out, you don’t want the dough to tear. Chef Rachida: https://youtu.be/OAH28Hm81FQ, Sarah Owens: https://youtu.be/sZP3TKWlGnA. The dough will naturally wrap itself under. You can remove the bread from the Dutch oven for these last 15 minutes if desired. Curabitur congue dolor sed massa feugiat, sit amet tempor orci convallis. As for lamination, as far as I know, it’s meant to be done only once at the beginning, as a kind of 1st coil. Crisp, dense, chewy, and full of flavor these Bagels "Old School" will make you shout… Gentle S&Fs would work as well. If it didn’t rise in the oven, the dough did not have enough strength. Large holed open crumb is a great skill to learn. The cold dense are expands in the alveoli when heated allowing the alveoli to expand much more than they would if proofed at room temp. [Day 6, Sunday, 10:00] Preheat the oven at 260-275ºC with a baking stone inside and a tray with volcanic stones under. I’m a fan of lamination and coil folds, mainly because they’ve worked for me. I feel like this gave it just a bit more lift without overproofing. One thing I did change slightly was at the end of the overnight proof. 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