Open Crumb Tutorial | How to achieve the Best Open Crumb | Sourdough Masterclass

[@denisepettit8534]

Thank you, Chris you got my hands itching to make sourdough when my new starter is ready. What fun watching !

[@Istpmom]

Thank you so much! This was the perfect solution to my sourdough! I’ll link and leave a shoutout when I finally get my KZbin video up! Thank you, again!

[@irishbakerabroad]

@@Istpmom Great stuff! Hope it helps! 😊☘️

[@mareenalewis4241]

Okay, the goal of retirement is to make a Sourdough like that!❤ thank you for all the tips.

[@irishbakerabroad]

My pleasure! Just keep at it. You can do it 💪🏻😊

[@bor3db625]

i’m making my first ever bread today! thanks for the instructions!!

[@irishbakerabroad]

No problem! Any trouble just give me a shout!

[@03Chloe]

Wow,so cool,I like sourdough bread!I think that only a good bread slicer can match your excellent cooking,do you want to try?I can introduce it for you!

[@soso_wab]

Thank you for the clear and distinct explanation. I hope the method works for me.

[@irishbakerabroad]

Let me know how you get on and if you need any info just give me a shout! ☘️

[@terrygorry]

Excellent video, excellent bread 👍

[@roger55es]

Great bake well presented in detail

[@irishbakerabroad]

@@roger55es Thanks Roger! 🙌🏻

[@Currabell]

Savage Sourdough!

[@irishbakerabroad]

@@Currabell Thanks a lot! 😊

[@cheriebaze9535]

Mixed this up yesterday and baked it this morning. It didn't turn out quite like yours, but tastes great! I think I'm not quite ready for this high of hydration. I had a lot of trouble handling it. I keep hearing you say "Nice and easy", so I'm going try again with a little lower hydration and practice more. :)

[@irishbakerabroad]

I’m uploading a new video today. Give it a try instead 😊

[@vroge3275]

Looks amazing Chris.

[@irishbakerabroad]

@@vroge3275 Thank you very much! ☘️

[@DiddlyPenguin]

That looks wonderful 😋😊😊

[@irishbakerabroad]

@@DiddlyPenguin Thanks very much Carol! 😊

[@zakiasultana6295]

Amazing .. plz share in details crossest recipe..( dough making .. folding.. resting.. baking .. ).. Plz plz plz plz plz

[@irishbakerabroad]

@@zakiasultana6295 Hello! I have now. The full details can be found in the description! Any other questions just ask 😊☘️

[@CarolinePoll-im7yo]

❤❤that is delicious! ❤❤😊😊

[@irishbakerabroad]

Thank you 😋

[@hatty5120]

Hi can tou share an eggfree basic sponge finger recipe

[@lukedellar9886]

Saavage loaf Chris! Mate, my oven only runs fan on, so is there a tweak in the temperature or cook time youd recommend? Also, is it considered in the bulk fement stage as soon as you did the strech and fold, so total Bf time is around 5 hours is that correct ? Love your videos mate, thanks

[@cheriebaze9535]

It looks beautiful! Thanks for the simple, clear directions on your process. I'm not seeing the recipe though?

[@irishbakerabroad]

@@cheriebaze9535 My pleasure! Thanks so much for taking the time to watch it. Sorry, you can find the recipe and process in the description now 🙌🏻😊☘️

[@BINNIE1962]

Great looking loaf Chris. I have a counter top oven. When baking bread should I have the top and bottom elements on in the oven and set to 250 degrees, and if so does the tray with water at the bottom not prevent the heat rising to the bottom of the bread? Sorry if that's a silly question 🤪 just a beginner 😊

[@irishbakerabroad]

The tray will be hot. It won’t prevent anything. Then you remove it after the first 20 minutes. Yes those oven settings are right 😊

[@mdfrnssn7134]

This crumb of the bread looks awesome! I'm just wondering when you turn off the Fan of the oven, which setting stays on for the first 20 minutes? is it top and bottom heat?

[@irishbakerabroad]

It is both all the way through 😊

[@melmil9836]

Beautiful loaf! Do you think l could use this recipe for a tin loaf sourdough?

[@irishbakerabroad]

@@melmil9836 You could if you wanted yes 😊

[@aphrodite193]

This is roughly the method I use to make my bread and though the results are always good I can't seem to be able to achieve an open crumb. Also when I'm handling the dough before final shaping, it's never that elastic. I use 14% bread flour and some rye or wholemeal at around 70-75% hydration. I live in Greece so it's very hot during summer(bulk fermentation takes around 5hrs instead of 10-11 in the winter). I bake it in a dutch oven style casserole at roughly 210°. Can you think of any changes I should make to achieve an open crumb? Perhaps go up to 80% hydration?

[@irishbakerabroad]

The baking temperature is too low. You need to get it up to 250 for the first 20 minutes then reduce to 220 for the final 20 minutes 😊 Yes with a protein content of 14g you could take it up to 80% If it’s too hot there fermentation will go a lot faster. You could try reducing the amount of starter to say 15% to allow time for strengthing of the dough ☘️

[@aphrodite193]

@@irishbakerabroad thank you for the response!!

[@cybersean3000]

The Oirish Bakah!

[@irishbakerabroad]

😄👌🏻

[@Jovonne73]

Is this bread OK for diabetes T2

[@irishbakerabroad]

@@Jovonne73 Yes. You can replace some of the flour with whole wheat flour. Sourdough bread would be the best choice of bread to eat if you’re diabetic ☘️

[@FannysBakedGoods]

I need some easy directions to making and keeping a starter 1:36

[@irishbakerabroad]

@@FannysBakedGoods The link to my 5 day starter can be found in the description under this video. Any questions just ask 😊

[@bonsaibaby8257]

Wow! Perfect! Bunny ears, eyes, and bum. 🐇

[@irishbakerabroad]

Thanks a lot! ☘️