Hellow guys, Welcome to my website, and you are watching OPEN CRUMB - Best Practices. CAUTION - WET DOUGH! | by JoyRideCoffee. and this vIdeo is uploaded by Bread by Joy Ride Coffee at 2021-11-11T10:20:55-08:00. We are pramote this video only for entertainment and educational perpose only. So, I hop you like our website.
| Name | OPEN CRUMB - Best Practices. CAUTION - WET DOUGH! | by JoyRideCoffee |
| Video Uploader | Video From Bread by Joy Ride Coffee |
| Upload Date | This Video Uploaded At 11-11-2021 13:20:55 |
| Video Discription | I briefly tried to summarize the best practices to get open crumb. Understanding the extensibility of the dough and adjusting it by hydration (depending on the flour), by the time of autolyse and by the folds (their number and intensity) is one of the key to obtain a loaf with a beautiful and tasty open crumb. Recipe: 275g bread flour 50g whole spelt 280g water (270g appears somewhere wrong in the clip, I apologize for my mistake) 65g sourdough starter 7.5g salt Method: Autolyse with water and flour for 2 hours; mix with starter and then rest for 30 minutes; mixing with salt and then rest for 30 minutes; move it to a clean pyrex dish. total bulk fermentation 8h until (4 folds in first 5 hours) then shaping; rest in the fridge 20h at 3-4 deg. C; I bake at 240deg. C with steam for 10 minutes and then 30min at 210deg. C without steam. If you're like me animated by the same passion, subscribe & comments are most welcome. I have made for my followers a list of essential tools for baking bread at home. These are my personal choices based on experience so far. Remember, buying from these links makes my JoyRideCoffee journey to continue. Ad links! KitchenAid Professional https://amzn.to/38g9yAQ Reusable Silicone Stretch Lids: https://amzn.to/2PESlL7 Hario Kettle: https://amzn.to/3ko2x4j Hario scale: https://amzn.to/3nhb22Z Glass Jar for sourdough starter: https://amzn.to/2UnHVyk Pyrex square dish for bulk proofing: https://amzn.to/3ndvQsb Non Slip Stainless Steel Mixing Bowls: https://amzn.to/2IqJBVC Danish Dough Whisk Bread Mixer: https://amzn.to/2IqIHZe Silicone spatula: https://amzn.to/3kwGU1X Grinder for bran (for airy whole wheat loaves): https://amzn.to/3loi6dJ Pulp Banneton Proofing Basket: https://amzn.to/2IhHbZx Big Bench Scraper 5 Inch x 7 Inch https://amzn.to/2ItRycD Dough & Bowl Scrapers: https://amzn.to/2Ix7Voh Zatoba Bread Lame: https://amzn.to/3koALob Bread Lame: https://amzn.to/2IuUCoF Pizza Peel: https://amzn.to/2IwPu3v French Baguette Baking Pan, Non-stick Perforated: https://amzn.to/2GTIDAx Baking Steel Griddle: https://amzn.to/36oXA6l Natural Lava Rocks: https://amzn.to/32BKukS Inspired by: - Trevor Jay Wilson: https://www.instagram.com/trevorjaywilson/ - Kristen (fullproofbaking): https://www.instagram.com/fullproofbaking/ - Claudio Perrando: https://claudio-perrando.com/ |
| Category | People & Blogs |
| Tags | Open crumb best practices | How to handle WET DOUGH | shaping high hydration dough | wet dough bread | wet dough kneading | high hydration sourdough | bread | high hydration | home baking | bread baking | wet dough | Open crumb | high hydration dough | high hydration sourdough shaping | high hydration bread | high hydration shaping | high hydration bread recipe | wet dough shaping | high hydration dough kneading | high hydration dough shaping | wet dough bread recipe | wet dough sourdough |
