I rebaked this bread that I baked a year ago with an improved recipe. This is 77% hydration bread.
After trying this lazy method to make my Easy Open Crumb Sourdough Bread, I got hooked. I simply mixed all of ingredients together a with stand mixer and made a few coil folds. Recently I rebaked this Semola Open Crumb Sourdough Bread using this easy method and I still get a very good result.
Characteristic of this bread: The texture is moist with a hard crust. Usually sourdough starter provides an aromatic flavour to the bread and with addition of roasted seed, the bread has a more substantial flavour.
How to get more open crumb sourdough - a step by step guide to producing a more open crumb sourdough with bigger, more even holes.
My Everyday Sourdough Bread Recipe is my go-to sourdough bread that I want to eat every day. This recipe is high-hydration sourdough and the technique can result in an open crumb sourdough bread for both beginners and advanced sourdough bakers.The crust is golden and crisp, the interior is custardy and melts in your mouth, and the sour flavor is subtle. As always, adjust times for your own schedule and follow my guide above for a more detailed walk-through of each step.
Create your own high hydration sourdough bread using the versatile Tartine bread recipe. In this entry we obtain a soft and open crumb with 80% hydration.
Please watch the instructional step-by-step process video (and how to bake sourdough in a Dutch oven) above before getting started. This is my favorite go-to everyday artisan sourdough bread recipe. Naturally leavened, this bread is prepared with a combination of high-protein bread flour (80%) and whole wheat flour (20%). This high hydration dough yields an airy, chewy, and open crumb with great flavor, and yields 1 round or batard loaf (890 grams), but can be easily doubled. Once mastered, switch up the flour ratios or add inclusions. This olive sourdough is a personal favorite! Note: This is a high-hydration sourdough bread recipe and requires an active, mature sourdough starter. If you are new to sourdough bread baking, I recommend reducing the hydration (ie. water) slightly (eg. 310-330 grams water = 70%-75%). This will make the dough easier to handle and make it a bit easier to build strength in the dough. If you reduce the hydration significantly, reduce the number of stretch and folds to 4 total (30 minutes apart). While sourdough requires little active time, it does require long inactive time and adequate planning. You can find an example baking timeline at the bottom of the recipe box.
We explain the ins and outs of sourdough hydration, why it matters, and how it can transform your bread baking adventures.
Pan de Cristal (also known as Spanish Glass Bread) gets its name from its open crumb/interior. This bread is similar to its Italian cousin, ciabatta, in many ways. Featuring a high hydration (very wet) dough, chewy interior, and crusty outside, this loaf is absolutely an advanced working loaf that will yield incredible results.
Lately, I have been trying to simplify and make life easy. This had led me to experiment with simplified bread baking. I mixed all of ingredients together a with stand mixer and made few coil folds. I still managed to achieve quite a good result. For the time saved and ease I think it is a very acceptable outcome. No one in the family even noticed anything different LOL! I just love the loaf in this size.
Sourdough bakers often complain about their bread having too dense a texture. It was certainly a problem I had when I first started to bake …
So you are looking for that awesome Instagrammable open crumb? This is the definitive recipe for open crumb sourdough bread.
Sourdough bakers often complain about their bread having too dense a texture. It was certainly a problem I had when I first started to bake …
Wondering what it takes to get an open, even crumb in your sourdough bread? There's not one simple trick, but rather a collection of steps along the way. From choosing your flour to final proofing, here's how to produce an open crumb.
After trying this lazy method to make my Easy Open Crumb Sourdough Bread, I got hooked. I simply mixed all of ingredients together a with stand mixer and made a few coil folds. Recently I rebaked this Semola Open Crumb Sourdough Bread using this easy method and I still get a very good result.
So far I’ve made a few loaves with higher percent of whole grain, and with each I’ve learned valuable lessons. Yes, you can achieve open crumb with 50% or higher whole grain if you follow few simple steps and have an understanding of the things you do and why you do them.
Sourdough bakers often complain about their bread having too dense a texture. It was certainly a problem I had when I first started to bake …
After trying this lazy method to make my Easy Open Crumb Sourdough Bread, I got hooked. I simply mixed all of ingredients together a with stand mixer and made a few coil folds. Recently I rebaked this Semola Open Crumb Sourdough Bread using this easy method and I still get a very good result.
Part one of a series where I do my best to answer some of the most frequently asked questions I get about bread. Today's topic is one that has eluded and frustrated many bakers: how to bake a bread with an open crumb.
My Everyday Sourdough Bread Recipe is my go-to sourdough bread that I want to eat every day. This recipe is high-hydration sourdough and the technique can result in an open crumb sourdough bread for both beginners and advanced sourdough bakers.The crust is golden and crisp, the interior is custardy and melts in your mouth, and the sour flavor is subtle. As always, adjust times for your own schedule and follow my guide above for a more detailed walk-through of each step.
How to get more open crumb sourdough - a step by step guide to producing a more open crumb sourdough with bigger, more even holes.
This recipe is quite high hydration and maybe difficult to handle for beginner. You may also reduce the hydration to 77%. This recipe and method is adapted from "Full Proof Baking" with slight modification.
Sourdough bakers often complain about their bread having too dense a texture. It was certainly a problem I had when I first started to bake …
Sourdough Pan de Cristal, or glass bread, is a 100% hydration bread with a crispy crust and an extremely open crumb and holey interior. This popular Spanish bread is great for sandwiches and similar to ciabatta.Consider lowering the amount of water some if it's your first time making this recipe or working with a dough with this high of hydration. It can be quite difficult to handle.
Crusty sourdough bread with lacey swirls of cinnamon sugar weaving through the open crumb. The smell of this cinnamon sourdough bread baking will fill your kitchen with the most amazing aromas!
Characteristic of this bread: The texture is moist, chewy, slightly sticky with a hard crust and very mild tangy taste. Sticky is because of the soaked multigrain. Usually sourdough starter provides an aromatic flavour to the bread.
Sourdough bakers often complain about their bread having too dense a texture. It was certainly a problem I had when I first started to bake …
Notes: You need an active sourdough starter. You can build a starter from scratch in just about 1 week. But I am a huge proponent of buying a starter. Here are two sources: King Arthur Flour Breadtopia As always, I highly recommend investing in a digital scale before beginning any bread baking adventure. Flour: I have had success using all-purpose flour, but if you can get your hands on bread flour, that is ideal, especially if you live in Canada or abroad. Moreover, if you live in Canada or abroad, you may need to reduce the water amount. Consider holding back some of the water during the mixing process to ensure you don't end up with a soupy mess. Straight-Sided Vessel: The vessel I use in this recipe, similar to this one, is 8 cups. Most grocery stores carry storage vessels similarly sized. Using a straight-sided vessel for the bulk fermentation will help prevent over-fermentation because it allows you to see when the dough has truly increased by 75% (or slightly more or less) in volume.
Want a more open crumb in your bread? Well here's how to get it.
