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First Rule of Open Crumb - - Open crumb is 80% fermentation and handling. Obviously, things such as flour type, gluten quality, and hydration are limiting factors to exactly how much openness you can possibly achieve - - they define the potential your dough has. But it is your skill with fermentation and dough handling that determine how much of that potential you will actually reach. This is not a trivial distinction. A baker with skilled hands and a keen eye for fermentation can finesse a more
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🍞 NEW open crumb sourdough guide posted at The Perfect Loaf (link in profile and below)! All my techniques for getting a light and airy loaf of bread with an open interior. As I say in the guide, flavor is #1, of course, but having a light texture isn’t all about looks, either. When the crumb is evenly (and appropriately!) open, it makes for a fantastic loaf. How open do you like your loaves? For me, it’s all about evenness—I want the holes on the moderate side, slightly irregular and evenly di
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