Open Crumb from STIFF DOUGH. 64% Hydration. | by JoyRideCoffee

How to get Open Crumb from STIFF DOUGH?
~ special piano tune (Franklin's Waltz) by Paul Quinn - thank you very much Paul! ~
A question whose answers are not at all easy to find. We all know that high hydration loaves are more likely to have an open crumb. However, with a bit of intuition we can have a light and airy bread even at low hydration.
The equation I tried to solve was however pretty simple. I used the fact that the stiff dough will ferment very slowly and will relax in a very long time. I did the autolyse quite short (just one hour) and then kneading in the kneading machine in two steps - with the starter and with the salt (30 mins delayed). I got a very tight and tense dough that I left overnight at 22-23 degrees Celsius in a very long bulk (~12h). In the morning I found it nice maybe doubled in size, round, shiny, full of air.
But I had to make some decisions. I got some good, some bad.
Unfortunately, the dough was not very relaxed. A better decision would have been if I had chosen a flour with a lower percentage of protein ~ 12%. I decided to leave it in the fridge for another two hours in the hope that it would relax - it would become more extensible. In the two hours it did not relax much.
Another problem was the fact that the dough stuck to the glass bowl but I still detached it as simple as I could.
I decided to simply divide it into two pieces (like in my lazy bread recipe, ciabatta style). If I had shaped it, I don't think the gas accumulated in the cells would have managed to push up the weight of the (still elastic) dough. That was a good decision for the crumb I guess.
A bad decision was to pour too much water over the lava rocks at baking and keep them in the oven after the first 10 minutes (I was thinking about the second batch - I didn't want the stones to cool down). That gave me a strong crust a bit too thick for my taste.
But the crumb and the fermentation, as you can see, looks nice
Formula (for 4 "lazy" loaves - ciabatta style):
650g flour (550g white flour + 100g whole wheat)
400g water
80g sourdough starter
15g salt
Method
Mixing flour&water 3-4 minutes on low speed on Kitchen Aid; one hour autolyse; kneading 3-4 minutes with starter on low-medium speed; half hour rest;kneading 3-4 minutes with salt on low speed; one hour rest; divided & moved into two tight balls; rest for 10 hours at 22-23 deg. C; moved into the fridgr for two more hours; divided and let them rest for one hour; baked as usual on baking steel at 240deg.C with steam for 10 minutes and 20 minutes 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!
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Inspired by:
- Trevor Jay Wilson: / trevorjaywilson
- Kristen (fullproofbaking): / fullproofbaking

[@user-hi5km5cc4m]

the piano and your work against the backdrop of beautiful nature is magnificent! excellent result! I cook according to your recipes! thank you very much!!🥰🇺🇦🙏

[@giacets7731]

nice to see a new song for the channel! very beautiful and relaxing and as always amazing bread!

[@MariuszWelna]

Lovely tune, pictures and the bake itself of course. Cheers!

[@papiezguwniak]

Holy moly. Didn't know this is possible.

[@jeanietan5633]

Beautiful open crumb, beautiful music and beautiful scenery 💞

[@chunkapur5057]

Yay, you're back !! Happy New Year to you and everyone 😊😊🌺🌻🌼🌻🌺🌷⚘⚘🌼🌺🌻🌻🌺

[@wanderlust101]

I'm thrilled at finding your channel. Like many, I started baking sourdough during covid; my success rate is probably 50%. I hope to improve with your help. Thanks!

[@Emily-ni2zg]

Got lost in the beautiful music and photos... had to back track for bread technique 🙈

[@ingridgillette5573]

I will definitely try this! My kinda of easy!

[@renatogrimm]

Very good. I would like to see more recipes using the mixer. Thanks for the videos and recipes.

[@KFK7900]

You are on to something with great potential!

[@rohitnaargolkar]

You are just amazing!

[@manek3]

Great idea - must try !

[@aimaeyo228]

Best sourdough bread I've ever seen ❤

[@mankilany]

Lovely moments in the morning.

[@donnar4261]

Beautiful bread and music

[@HungryShots]

Atat de simpla si atat de superba! Felicitari. O voi incerca cu siguranta!

[@maryroman4510]

Excellent. Thanks

[@archivist68]

Ah, this is actually done similar to ciabatta, right? The exception is the lower hydration and maybe other details I missed. Nice video! I watch bread-making videos frequently but soon tire of the chatter. How relaxing and informative your videos are.

[@Theunholydebunker]

Great work, again! If i need to cast a vote for the next video it would be a regular shaped bread but using the standing mixer. Thank you