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...
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Congratulations on a beautiful loaf of bread.
Thank you! hope to have consistency on every bakes..
Nice loaf. Congratulations on the crumb. I bet it tastes great.
Thank you! A great achievement for me.
This kind of crumb would every baker here happy ?
Thank you!
Absolutely gorgeous crumb. Lacy, thin walled, and light. Wished I could consistently produce this crumb in my breads.
Thank you! I also wish to produce this kind of crumb every bake..
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
Thanks Benny this is really an achievement for me, still getting a hang on posting here..
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?
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
The Holy Grail. Just beautiful. :)
Thank you! I remembered my holy grail guitar pedal..