Open Crumb Sourdough Bread Recipe | Instagram bread | Foodgeek Baking
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- เผยแพร่เมื่อ 1 ต.ค. 2024
- Looking for that Instagrammable open crumb? This is my recipe for open crumb sourdough bread. Made as simple and understandable as possible.
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Can I have recipe for opposite of open crumb? I want pretty much evenly spread bubbles and preferably small but a lot. I don’t want lumps of unmelted butter on my toast and rest in my hand
Open crumb is only for instagram…
Yep. A point of pride. And yet I still want one really perfect open-crumb loaf some day, even though I prefer eating my compressed pain de mie sandwich bread!
I wish you would stop saying "the link is in the card above". On none of my browsers ever does such a card come up on the screen. Anyway, I like the content of your videos, thank you! keep them coming
It's not really a card, but a suggestion that appears when you click on the little "i" icon. Although it takes a rectangular shape so i guess it is indeed a card... It appear when he talks about it but you can look for the button and find the suggestion anytime throughout the video
@@SamuelAlamo When I first started using TH-cam, I looked and looked for an eye symbol, because I thought they were telling me to click on the eye (the “I”) 😏
That’s a beautiful open crumb! I’ve been doing an open crumb recipe by Kristen Dennis of Full Proof Baking for about a year now, it turns out great but the method is more involved, I autolyse the flour and water for 3 hrs before mixing in the levain, 30 minutes later the salt, 30 minutes later bench fold, 30 minutes later lamination, then 3 coil folds spaced by 45 minutes rest in between… I will try your less time consuming method and compare results! Thanks and happy New Year!
I found great success using her method too. But I also discovered that there is no need to make a levain. I feed the starter the night before making sure there is enough for the recipe and to feed for the continued starter. In the morning, autolyse flour and water at 7am, then mix in starter and sea salt at 9am followed by the 4 steps you mention. Its a winning formula.
Woah.... wait a minute. Proof until increased by 50%? You have several videos showing this is too much! I'm now very confused...did I miss a video somewhere?
The original experiment had very similar results for the 25% and 50%. I find 50% gives you a better open crumb though :)
Recently for the sake of experiments I started making bread with very weak (industrial) flours. 10.9% protein max. But my starter is with very strong one. >14% and W>350. The attention need to be payed to these breads is much more than the ones with strong flours but I had very successful breads. Only the trial with 80% hydration was like a frisbee. :-) If anyone wants to try just to tell that max hydration is 75%. At least 2 times knead for 7 minutes. At inoculation and half hour late after salt insertion. These flours do not stand on long autolysis 30-60 minutes max, and retardation more than 20h I would also not recommend.
In the U.S. Central Milling Co has great flours. I recommend them as an alternative to King Arthur and they have several different flours.
Unfortunately it isn’t readily available across US.
I just baked a yeasted , normal hydration bread 70% and used your baking method of turning off the oven the first 20 minutes. I’ve observed much better oven spring , with nice open ear. It seems that i will follow this method now on. Will try it of course with sourdough bread. Thanks.
Interestingly, I made your Artisan Sourdough Bread recipe for the second time on December 26. I wanted to make it with higher hydration. I increased the hydration from 70% to 80%. Also, as a result of reading the markers on my fermentation vessel incorrectly, I let the dough increase 60% in volume rather than 25%.
The result was a very open crumb just as you show in this video and it also had the delicious flavor of the 20% whole grain rye in the Artisan recipe.
Your recipes result in delicious sourdough bread for me and this is first really open crumb that I have achieved after following other recipes to try and attain it for a long time.
I have to say though that I achieve wonderful oven spring, baking in my dutch ovens, by baking at a lower temperature than I used to. Previously, I baked covered at 260C, 500F for 20 minutes and then uncovered at 230C, 450F until done. Now I preheat and bake covered and uncovered at 230C, 450F and have much better oven spring than I did before.
Anyway, I am very glad that you decided to do at least one more sourdough bread video before turning your focus to other foods.
The most important thing is NOT to knock out the gas when shaping be gentle very gentle
I love referring to your videos Sune but I have no idea why anyone would want bread this open? Is there a flavour difference or quality difference? Or is it just a mad flex?
Well, I've made this recipe and video, because many people want to know how it's done.
I personally love to eat it for dipping in soups and stews and just as is. The texture makes for the most amazing toasted bread, which is my preferred way of eating sourdough :)
@@Foodgeek thanks for the reply. Appreciate your work.
Interesting!! Why did you turn off the oven when you baked with DO?
I prefer 80 to 100 percent whole grain for the flavor and health benefits. Recently, I've been milling Kamut with about 20 percent Hard Red Wheat. Kamut flour is a sponge, and it can handle hydration at 105 percent. Using a tangzhong, this bread is super moist with an open crumb, great flavor and decent oven spring. I'm always experimenting with different grains using your bread calculator. I have a vintage Magic Mill from the 70's, plus I just purchased a German hand crank mill Diamant D525 if the power goes out. I also have the Brod & Taylor proofed and two Challenger Bakeware pots to speed up the process. And sincerely Sune, thanks for all your experiments and the time and effort you devote to producing your channel.
Happy New Year, Sune! I love your experiment videos along with the holiday baking videos. I’ve been baking my own sourdough bread for 5 yrs now. Fake sourdough bread that’s not even sour or tasty costs about the equivalent of USD5 a loaf baked with just bread flour. I love a mix of whole grain flour in my bread as well as cereal such as millet, barley or buckwheat. I simply prefer my home baked bread to anything we can buy in the stores.
Thank you for the video. I have not been able to obtain an open crumb even though I tried higher hydration, better flours, longer bulk fermentation etc. What else could be the problem?
Thank you for the recipe! I don't use manitoba flour because it doesn't taste good. My favorite is emmer wholemeal flour. You don't get such an open structure with it, but it tastes good.
I've been following your channel for a while, and have learned a lot. I am typically trying to use 50% brown / wheat flour, and it seems more difficult to produce a light bread this way. I know you use a Mockmill (as I am beginning to do), and I wonder if you sift out the bran to create a "whiter" flour? Your thoughts on making your own flour and managing bran levels would be much appreciated.
I sift out the bran, and then grind it fine in a spice grinder and/or presoak it for some hours to minimize the fiber damage to the gluten strands. I would love to see Sune do experiments trying these techniques and others to create a loaf with a large percent of whole wheat, but still open crumb/high risen.
Great video, Sune. But you have the wrong tags :) This isn't rye bread
Oh. Thanks :)
Thanks for anorther video Sune, and best wishes for the new year ! Also: congrats with your new haircut :) Just like mine :)
So, after I posted my comment the other day, I decided to make this bread. It came out with a more open crumb than I had achieved with the Artisan Sourdough at 80% hydration. Not quite as open crumb as shown in your video, but probably that is due to the way I handled the shaping. Thank for this and all of your carefully made videos.
I've had good success with your standard recipe. For whatever reason, this one did not rise much at all. The only thing I changed was following your Dutch oven schedule here (preheat to 500F, off for 20 when covered then on for 30 at 450F uncovered), and let it go 44 hrs in the fridge.
Could the extra day in the fridge be the culprit? Does it want some room temp time before the oven?
It depends. How cold is your fridge? If it's much above 2C/35F the dough will continue fermenting and the dough can over ferment. So maybe that's what happened?
@@Foodgeek it's set the same as your fridge. Oh well, I'll just not go 2 days, or maybe try a room temp reproof before the oven.
Help, my dough is so sticky... Can't really shape it porperly coz it sticks to the surface and to my hands heavily... What is wrong? Flour? Or maybe the fact that my starter is rye?
Too high hydration for your flour, or the dough is over proofed 😊
@@Foodgeek thank you for your answer
Why is your dough not sticky? I’m using organic French T65 flour (11,8% protein) according to your recipe and the dough is always sticky and wet, even when I lower the hydration by 5% or even 10%.
What am I doing wrong?!
Thank you Foodgeek for your great videos and recipes! I have finally achieved the "hole"y Grail of open crumb in my sourdough. In fact my husband complains that when he makes a sandwich the mustard drips out. 😁😂😂
😂😂
How long do you let your bread sit on the counter before you put it in the oven afte you take it out of the fridge ? Do you let it come to room temperature and then pre heat or pre heat while the dough is coming to room temperature
As little as possible 😊
mmmm...beauty shots.
Si has tenido un mal día, no hagas éste pan! Menos mal, porque yo soy de amasar fuerte, sobretodo tipo Bertinet, a mí manera hasta que veo las burbujas. Un saludo desde Euskadi España.
Finally someone who understands the order of importance when it comes to achieving open crumb and doesn't just say high hydration=open crumb which isn't true.
I love your dough calculator soooo much! I use it for nearly every recipe... Waffles, Tortillas, everything scalable. Would it be possible to raise the maximum starter hydration to 500%? This would be nice!
Happy 2022! May it be a time of good changes for us all.
While bread flour does give the most open crumb and oven spring, it also gives the least amount of flavor. Well with store bought flour. I find adding 10-20% whole wheat or rye improves the taste considerably.
I love a beautiful open crumb, but since in my household the primary use for bread is for sandwiches, really open crumb is impractical. Thank you for sharing your knowledge with us!
I think open crumb is awesome for dipping in soups or stews :)
I am about to try it next week. I have a question, do we place forms with the dough in the bags before placing them the fridge or not?
I don't. It gets a bit dry on the top, but it really doesn't make a difference in the finished bread 😊
@@Foodgeek thank you for a fast reply. Love your channel. I learned so much from you.
what does RAW vinegar do to the bread????????????????? I was told that it helps nutrition value.
Dear chef
amazing bread recipes do you have.
Chef I am also bakery man .I work in Dubai .Chef please could you help me .I watched many videos the videos are really useful for me.
Chef do you have master bakery cookery book please send me I pay for that please Chef.
King Arthur's Lancelot bread flour gives fantastic results.
Wow! There is nothing better then some warm fresh baked bread in a cold winter day! You make this look effortless with your presentation. I appreciate you sharing! I make cooking videos too! I love watching other talented creators to learn from each other! 👍🏻 this is inspiring!
“For open crumb you should go for a batard or cigar-shaped loaf.”
Why not a boule? Thank you.
Nooo! El aceite de oliva se escurrirá por todas partes! Siempre existe un término medio.
What is with that bread , why does it have to be sour , i was in to it until i learned to make it , took 10-15 times to get it nailed , and then i started making what i like , and its not sour dough , yes the crispy baking on steam ,sure full on , every day count me in , but sour dough count me out , least interesting bread of all i made and it stinks a bit
Now i make something that smells good like cookie really , looks like that when you make it , like cream , smells like that when you bake it , and tastes good , better then sour one .
At least to me . You can have your sour brad , i like sweet ones more .
Glad to see this tutorial. I've been using your basic recipe for more than a year now, but I've been wanting to try a higher hydration loaf just to see how it comes out. In a couple of weeks I'll have a good chance to do so, because I won't be baking bread for anyone else's consumption for a change, so the cost of a failure will only impact me.
Once dough has risen 50% & you’re ready to shape; how much do each of your dough pieces weigh?
I like open crumb from a aesthetically point of view or if I have to eat the bread by it self...but it’s not versatile cause I can’t do any other thing with it lol like I can’t spread cheese on it for example lol
Can the sourdough sandwich bread be adapted to skip the autolyse? Seems you have a new method.
Totally thought the thumbnail was a cross-section of a brain. haha
Beautiful. Sune can you talk about how your care for your bannetons?
I’d be interested in that as well
Interesting that you turn off the oven. Will try that in the morning!
I love eating bread. May be that is why this video showed up in my feed. I'm not an expert baker. So I don't understand what is so good about bread that is mostly holes/air? Sometimes, the sourdough bread I buy from stores comes with too many large holes and I take it back to the store to exchange because I felt cheated. When I make my own bread and I forgot to punch it down, I get massive air pockets too and my family hates it as jam and other toppings leak. There must be something about these holes I don't understand.
Plug the holes with butter. Top with Nutella. Win! 😂
Now that I've stopped laughing at my own clever remark, I'll be serious.
I like this kind of bread for the texture when it's toasted, for dipping in soups, stews or amazing olive oil. It's not super practical for stuff on top, although if you're a bit rustic you may just bite off the salami or cheese and then take a bite our of the loaf, right? :)
@foodgeek , is it the extra shaping with a oule to make it round that makes it harder to get/keep an open crumb?
Ever since I started getting good results baking sourdough back in 2019 (took a few trial and errors) I think I can count the times I bought bread on one hand.
Aside from the price and health factors, and the fact that I enjoy the process, it just tastes better!
Agree 100% ❤️
ha...same thing. plus, i use sourdough recipe for pizza.
When proofing do you put in the fridge naked or do you put in some sort of plastic bag to retain moisture?
What happens if you put in a loaf, turn off the oven heat, then after the first 20-25 minutes you turn the oven back on WITHOUT THE FAN? My oven lacks a fan.
It just doesn't brown as much 😊
Definitely, the most beautiful home-baked bread I've seen so far - just amazing! Thanks for sharing.
amazing bread Sune. Thanks for sharing your knowledge. by the way great calculator ! Cheers
My pleasure!
This is a very good video very well put together straight to the point proof is in the pudding
Hi Sune!
I started my sourdough baking with you in covid times. You are a great teacher and I managed to follow your instructions. I bake every week now and have no problem at all with your artisan recipe however I cannot master the open crumb one. The dough is too wet. I tried to control it last week ( I added much less water) but it was still very wet and would not hold the shape.
Thankfully I have a long ceramic bread tin and I bake it in it. This controls the shape, otherwise it would be pancake.
The bread is delicious though and I love open crumb!
Can you give me any advice
I used 700 g flour and only 446 out of your recommended 546 g water, 140 g of starter .
Greetings from Manchester , UK
same for me - i have been baking for years - but over 74% hydration doesn't do it for me.... pancakes
Sune - When you turn the oven back on you mention temp with fan. What if I don't have the fan option? What would you change about the procedure or would you just go by color?
The fan is just for color. If you want a darker bread, you should just bake longer without the fan :)
Hello Sune,
as you said picking the right flour is important. Youre always talking about "Breadflour" though. But let me tell you something. In germany flour is (like literally everything) normed into "types". For example for wheat flour, the most commons are type 405, 550, 1050, 812, 1700 and ofc full corn. other flour like rye has other numbers. Those Numbers arent random. To make it short: I(t has to do with the amount of minerals inside the flour (the higher the number, the more of the outer shells of the corn is used, which has more minerals). High Number always means healthy but less gluten developement.
Now when you talk about breadflour, can you say which type is the closest wo your "breadflour"? I always guessed its 1050 for wheat (somewhere in the middle) but i get other dough consistences thann you.
Thnaks in advance! you make great content and you are one of 3 channels on youtube i fully trust when it comes to baking!
How do you get the dough out of the container without degassing it?
"Using the fan"- what about those of us (mostly US, I'm guessing) who don't have a fan in our oven? Is it imperative for this uncovered round of baking?
Damn, every time I watch your video, I think I want this t-shirt. Where do you get all of them?
fdgk.net/buy-qr-code-tshirt
I tried the Manitoba flour and it makes a big difference.
I have learned so much from your channel, thank you. I can now confidently make some delicious sourdough bread.
Wonderful ❤️
I’m so sorry, Sune. I was shopping for the cast iron pot and your link had it for $60ish, which I didn’t have. I saw it at less than $50 on the regular Amazon app yesterday and jumped on it. I just saw that your link has it on sale too. 😢I would have used your link so that you got the commission. You have made SD so much simpler to understand and make since finding your channel.
I will try Manitoba 300g+full grain 100g and let you know what the result is. My starter is already two years old. I always aim to 80% hydration. Interesting way of working on the dough. Also baking with turning the oven off. I usually bake with the bottom heat for the first 20 min at 250C and later with 230C Top and bottom. Let's try your way.
Happy New Year!
Could you please explain why is fermenting above 30 C° a problem? I've recently started to ferment my doughs at about 35 C° with pretty consistent and good results.
I should have probably explained why, but with 20% inoculation it ferments so fast that many people miss the right place where to stop fermentation :)
@@Foodgeek thanks for the response. I go by time when doing this. 3h from adding starter until fridge. 30% inoculation.
wait, no levain?? that is very convenient
Happy new year man and welcome back
Hi Sune! Greetings from Italy! I am a big fan and Sourdough lover as well!
Just one question, where did you buy the brod and taylor proofing box???
From their US site, it appears as they do not ship to Europe!
Thanks again!
Love your channel! 😎😎😎
Thank you ❤️ This should take you to the European site, if used from Europe: fdgk.net/buy-brod-and-taylor-proofer 😊
@@Foodgeek Yes thank you! I just found the link to the European site and on Amazon as well! Thank you anyways! I will think about buying it, I have always problems when fermenting my dough at room temp, expecially in winter time (my house is way too cold). Keep up the content! Best wishes!
واحد يترجم لنا🥲
I used your mixer method with good results but not as open as this. Would this work in a mixer? I have the Ankarsrum Original.
You are my sourdough oracle!
One thing that struck me in this video was the new oven regimen. I use a dutch oven. I was doing 425F for 20 or 25 min after removing the top. This "turn the oven off" method makes a much prettier loaf, and should save some energy.
I may never achieve open crumb; I'm terrible at remembering to check my bulk rise. This time it was more like 100%. But I think the coil folds for pre-shaping gave me a more open crumb.
Thank you for all your help.
I’ve watched about ten bread videos and they all skipped over the oven part! Thank you so much! 🙏🤌🏼👌🏼
Love you videos, the recipes take pride of place in my bread notebook. I love your dutch Oven, where can I find one like it for purchase?
Got mine from Bakery Bits, but they are out of stock till Feb.
Here: fdgk.net/buy-challenger-bread-pan :D
Currently , I am trying Jewish rye bread.as of next week, I will give a try this recipe.. great video thanks a million..👍🏼🙏🏼❤️💐
One thing I don't understand about 50% rise during bulk fermentation is, what about the rise during stretch and fold? What if I would fold more than 3 times (with 30 min between), as you've said should be done in earlier experiments if gluten window fails, should 50% still be the goal?
Does the flour used in the starter have more or less affect on flavor than the flour used in the final dough?
Less, unless you have an extremely high inoculation 😊
Which Danish flours would you recommend? And have you tried ølandshvede?
I've tried turning of the oven, but it got really cold fast. I think it is because the oven have a hole for the steam to come out. I'm guessing your oven retains the heat better? Also, me lacking a dutch oven/Challenger pan doesn't help, as I guess they keep their internal heat a lot more stable than the oven itself can...
An important note is that you should have a baking steel inside the oven. It has enormous heat retention. My oven goes from 260C to 200C in those 20 minutes (500F to about 400F) :)
@@Foodgeek Oh, I forgot to say I do use one of those. 6 mm. Heat it for an hour. It still got cold, unfortunately.
do you let the dough come up to room temperature before you put it in the oven? thanks for all you do
Usually no I believe. Cold dough helps with scoring.
What an awesome open crumb! Quick question, why do you turn off the oven when the bread goes in the oven, then turn back on again?
Nice bread 🤤! I was wondering why are you not using the tangzhong method as you've done in other high hydration video's?
Sourdough King 🙌
That is good advice regarding testing the hydration for your flour. I just purchased a different brand of flour. Same type as the one I usually use, just a different brand. Using my usual recipe, the dough was much more slack, as though I was using a much higher hydration. Also, I tried the turning the oven off method (though only for 10 minutes instead of 20 cause I don't have a dutch oven or preheated lava stones so the temperature in my oven probably drops faster than yours) and my loaves did seem to have more oven spring. My question is, "Why?" What happens when you turn off the oven? Is it because the crust doesn't harden as fast at a lower ambient temperature while the hot pan touching the bread provides the needed heat to start the cooking/bubbling/expanding process?
I haven’t bought bread in the store for a few years now, ever since I learned to make it from scratch! 😁
What a difference and savings! Not to mention taste and control of what goes into them.
Thanks Sune! Bless you.
Great video. Do you have a link to the lava rocks and the pan you put the rocks inside? Thanks
Wow, amazing
Love this recipe! My new favorite! Thank you
Yesssssssss!
Happy, healthy and safe New Year to you and your’s, Sune.
I can’t wait to try that baking method with dutch oven. Thanks😊
Happy new year Sune ...doesn't your oven have the top and bottom heating without the fan working? In the case, there is no meaning to turn off the oven, right ?
Not sure what you mean?
Yes, it has top and bottom, with or without fan, but if you turn the oven off, the heating elements will start to cool down. The temperature falls from 260C to 200C in the 20 minutes that my oven is off :)
@@Foodgeek sorry to don't have been understandable Sune...i tried to ask if, using the oven function (top and bottom heating) normally the ventilation goes off letting work only the elements on the top and the bottom...and the question was...if there is no ventilation, why to turn off the oven? Because the oven otherwise will be to hot to get a good oven spring? Tnx a lot, i hope to have been clear this time 😄
@@JuventinoinAustria Yes, lowering the heat of the oven will give you better oven spring. I guess I'd be worth doing an experiment to see if lower initial heat gives you better oven spring, but my previous experiment didn't show that.
If you don't turn the oven off the temperature will stay up and the crust will set before the potential oven spring as been reached :)
@@Foodgeek tnx a lot Sune!...btw...did u check , setting the oven at 260⁰C how many degrees u reach on the backing steel or in the dutch oven?
Thanks Sune. I have been following you for about a year now and I have had some success with your recipe and some failure. What I find tricky is after the first growth, when I preshape+shape, my dough flattens and never grows back during the proofing time. I then end-up with little oven spring and very tight crumb. Any advice? Many thanks. Love your channel!
Do you proof warm? How long does it take? Do you measure by growth? How much?
@@Foodgeek I proof at room temperature until the dough grows by 50%, it takes usually 6-8 hours. It looks great at that point, then it deflates when I try to shape it... Next step is to proof it overnight in the fridge but it rarely grows back.
It sounds like it's over proofed. How's your starters health? After a feeding, how much does it grow?
@@Foodgeek My starter usually double overnight when I feed 1:2:2. I use it in the morning when it is at its peak.
OMG, Today I found the Caputo Manitoba oro Flour... I am in Australia and it was difficult with bread flour. So happy! Italian delis are the best! Will try it tomorrow. Now that I have the same flour as yours, I have no excuse! Will keep you posted.
Cool. Looking forward 😁
I don't understand why people would want bread so open that butter or jam and other spreads would be difficult to put on it and fall right off.
LOL, for dipping in oil or just eating with chunks of cold butter on top?! :)
On the serious note, it sure isn’t sandwich bread, but there is nothing more satisfying than seeing these huge shiny bubbles of gluten structure in open crumb.
The aeration while chewing due to the open crumb provides a different experience when eaten plain or simply topped than a denser loaf. It's also fluffier and bouncier than a closed crumb.
It just tastes so good, that you don’t need anything else with it. Spreads are simply not needed.
Thank you Sune 🤙. That is Incredible bread!
I hope you are well, thank you for the lessons in making good breads.
Best wishes for the year ahead!
Thank you very much for the wonderful video as always!I just got a proofer box after I watched your videos about it. I'm just wondering.. you don't use it during stretch/fold stage? What is your recommend temperature in the kitchen before you put the dough in the proofer? Winter in Seattle can be chilly so I want to use the proofer during S/F as well... By the way, I love your new hair-do!!
When temp in my kitchen drop below say 19C I've now started using the Brod & Taylor proofing box for the bulk proof too and it seems to be paying off.
Did you mention how long you kept yours in the fridge before baking?
He did, minimum of 8 hours up to 48. But I wouldn’t try that long unless your fridge is stable 2-3 C like his. Mine is not that cold and if I go beyond 24 hours it is over fermented.
@@agatalevay4151 I was referring to what he does specifically. Not what you can do
It was in the fridge arpund 18 hours, but I get consistent results from 8 to 48 hours. My fridge is set to 2C/36F 😊
love the evolution of shaping techniques and oven temps and process from the time i first started watching a year or so ago. Always tasty bread.