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| Name | Want A More Open Crumb Sourdough? How to Shape A Batard. |
| Video Uploader | Video From Alexandra's Kitchen |
| Upload Date | This Video Uploaded At 14-03-2021 14:13:57 |
| Video Discription | I frequently get asked: How do I get a more open crumb in a loaf of sourdough bread? There are a number of ways to do this, but I think one of the simplest ways to achieve a more open crumb lies in the shaping. Shaping a loaf into a batard (oblong) as opposed to a boule (round), for whatever reason always gives me a more open crumb. In this video, I walk you through the steps of shaping a sourdough batard after the bulk fermentation for two separate batches of dough, one made with all bread flour, one made with some stone-milled whole wheat flours. Throughout the video, I cut through 4 loaves of bread, each shaped as a batard. None of these doughs employed an autolyse or preferment or levain. The recipes are linked below. This is one of ten bread baking tips I share in a recent blog post: https://alexandracooks.com/2021/03/14/after-a-year-of-answering-bread-questions-my-best-advice-for-bread-bakers/ Sourdough Resources: How to Feed, Store, and Maintain a Sourdough Starter: https://alexandracooks.com/2019/11/07/how-to-activate-feed-and-maintain-a-sourdough-starter/ Simple Sourdough Bread, Step by Step: https://alexandracooks.com/2017/10/24/artisan-sourdough-made-simple-sourdough-bread-demystified-a-beginners-guide-to-sourdough-baking/ Wholewheat-ish Sourdough Bread, Step by Step: https://alexandracooks.com/2019/11/07/easy-whole-wheat-ish-sourdough-bread/ Why is My Sourdough So Sticky?: https://alexandracooks.com/2020/08/28/why-is-my-sourdough-so-sticky-plus-fixes-to-4-common-sourdough-mistakes-and-faqs/ The cast iron baking pan I am using in this video is the Challenger Bread Pan. It's a little pricey, but worth it if you do a lot of sourdough bread baking. The handles on top make it soooo easy: https://challengerbreadware.com/product/challenger-bread-pan/?ref=alexandracooks&campaign=ChallengerBreadPan (affiliate link) I also love the Lodge Dutch Oven that's 5 quarts and less $$ (affiliate link): https://www.amazon.com/gp/product/B000LEXR0K/ref=as_li_qf_asin_il_tl?ie=UTF8&tag=alexandrask06-20&creative=9325&linkCode=as2&creativeASIN=B000LEXR0K&linkId=0b88b16f2038748afb5bb86c33632214 I swear by flour sack towels, which allow me to plop the shaped loaves into the towel-lined bannetons without using any additional flour: Here are two favorites: https://www.amazon.com/gp/product/B074GPNG15/ref=as_li_qf_asin_il_tl?ie=UTF8&tag=alexandrask06-20&creative=9325&linkCode=as2&creativeASIN=B074GPNG15&linkId=be5613c756e0b7be1d543855966e515e (affiliate) https://www.dotandarmy.com/products/flour-sack-towels-set-of-3?_pos=1&_sid=167cf002c&_ss=r --⏱️Timestamps⏱️--- 0:00 Slicing open a sourdough batard to reveal an open crumb. 0:21Turning out sourdough that has completed the bulk fermentation. 0:32 Preshaping a round of sourdough. 0:50 Turning out a whole wheat sourdough that has completed the bulk fermentation. 0:58 Preshaping a whole wheat round of sourdough. 1:21 Bench rest. 1:23 Shaping a sourdough batard. 1:55 Transferring batard to towel-lined banneton. 2:19 Transferring batard to fridge for 24 hours. 2:29 Shaping another sourdough batard. 3:06 Transferring batard to towel-lined banneton. 3:31 Transferring batard to fridge for 24 hours. 3:40 Scoring a sourdough batard. 4:18 Transferring scored sourdough batard to preheated Dutch oven. 4:37 Uncovering the Dutch oven after 30 minutes. 4:57 Cutting into cooled sourdough batard. 5:16 Scoring and Baking the whole wheat sourdough batard. 5:49 Removing the baked whole wheat sourdough batard from the oven. 6:00 Cutting into the whole wheat sourdough batard. 6:18 Cutting into one final sourdough batard. |
| Category | Howto & Style |
| Tags | sourdough | bread | batard | open | crumb | simple | trick | shape |
