The perfect loaf: degassing is the key?

The mystery is solved: Does degassing bread really make a difference and does it affect the development of the bread crumb? To answer this question, we decided to put different loaves of bread to the test. Are you ready to find out the results?
🍞 Learn how to make sourdough bread with Gluten Morgen: www.glutenmorgentv.com/sourdo...
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[@glutenmorgentven]

🍞 Learn how to make sourdough bread with Gluten Morgen: www.glutenmorgentv.com/sourdoughbread

[@gustavmeyrink_2.0]

1:27 'What is a crumb?' According to the dictionary it is 'a very small piece that has fallen from bread, cookies or cake'.

[@tothpianopeter]

This is by far one of the best bread baking channels on KZbin. You deserve a lot more views. Also, I really appreciate that you created an English version of the channel.

[@glutenmorgentven]

Thanks so much 😊 May the Gluten be with you!

[@janlampert5688]

Why the smashed on the left to you look more white, then those two on the right?

[@jackassdog]

This is excellent. Curious to see that the degassed loaves have a creamier or whiter crumb and the gassed loaves’ crumb is a bit more tan/grayer. Does this have significance, in your opinion?

[@Raul28153]

I know how thick that oven door glass it. You got a lot of balls to do that

[@carefreedelight2355]

Agreed! I think you really love us, and want us to love to make bread . Thank you so much, you have changed my life!

[@donnienz1]

Calm down

[@TommyWingham-qv3es]

It has become obvious to me,,, you can’t make ugly bread!!! Beautiful

[@YennyCendekia]

Love all of Gluten videos. Thanks for sharing

[@renetapouleva211]

You are the best, your videos are so funny and informative. Thank you for the pleasure 🙏🏻

[@blue-fj9ky]

I like the big holes and the butter running down my hand. 😋

[@lindamannix1247]

They are all beautiful ! Pass the butter !!

[@montv291]

Any idea why the degassed loaves have a much lighter crumb color? I found that interesting.

[@ls-888]

The ones that were not degassed have larger bubbles that create a dark space/shadow visible through the crumb.

[@ai-baking-f1]

Very interesting. Love your videos. I'm learning so much

[@gorgana5]

If I use the machine to mix the bread, then take the dough and put it in the fridge for a night, will it taste like it had the starter, will it taste better? do I have to make it room temperature before cooking it and what temperature oven do I cook it ? thank you

[@speakingconstitution]

Thank you for the comparison. I have found through experience that placing the loaves immediately in the fridge after shaping gives me the best oven spring, ear & crumb. I also do not degas my dough prior to shaping.

[@isabellekeyzer]

Is your oven a homebaking oven? I would be scared to burn the top rack in my oven...

[@JST500]

Ramon, thank you... so much, you are a master! If I leave the dough in the refrigerator before baking, the temperature needs to be bellow 4ºC? Does 6ºC work as well? Muchas grazias e, may the FORCE be with you too... 💪💪

[@anitacosma736]

You are amazing thank you you’re the best !!!!!!!!!!!

[@ralphtisdale3428]

How did you prepare the original dough? The 80% hydration was presented in your recipe, but how did you mix it? Proof it?

[@Qwteru]

thanks for ur testing. but why these breads from the same dough have two different crumb color? And as i know if the dough is made only with sourdough usually don't degass so much becuase the fermentation is so slow , on the other side , if the dough use with commercial yeast , many people will degass before final shape(becuase the fermentaion is usually too fast).

[@Paul-rs6xi]

I love the 2 that went in earlier. I hate holes in my bread.

[@glutenmorgentven]

hahahaha

[@LegioXXVV]

Thank you.

[@philipkarlssongisslow9955]

Gluten Morgen! (Quite literally) What kind of bag/net do you use in your Bannetons? Great content btw! thx in advance

[@XavierArte]

Bakers said that degazing is necessary when the dough lack of force. Do you confirm?

[@inocenciotensygarcia1012]

I loved it

[@RayMrRobert]

Love your bread

[@paulychannel7914]

The ideal sourdough loaf for me is neither open crumb nor tight crumb...... its in between if you know what I mean...... if I want open crumb bread it's gonna be yeasted ciabatta @ 100 % hydration everytime.......

[@fahadalsowaihil9809]

Marvelous work, which sign do you think that bulk fermentation is finished? With the case of retard 8-10 hrs? Need exact measurements to know. Thanks a lot and hope to hear from you soon

[@vancamerawoman7399]

What are your baskets lined with please? Mine came with course liners and never tip out Iike yours do 😢 BTW I watch all your vids and now never buy bread 😊

[@HepCatJack]

Is the cut on the top to prevent the bread from collapsing ? Is it a similar idea to cutting a sausage before cooking it so that the casing it won't blow up in a weird way ?

[@robertblanks9602]

Chef, from a health perspective I would say that you are using a little too much raw flour when you prepare the loaves for the boul 😌

[@iancrump2130]

We're those 2 pound loaves?

[@suyapajimenez516]

Love the video

[@paulcottingham241]

I degass every morning

[@AHammock]

You must be european ....the master of making bread 🏆

[@marioamayaflamenco]

Paper placards showing which is which at the end would be nice, because we always get confused by your descriptions of what was done. "Retarded a little bit longer"? Not even sure what that refers to after watching only once.

[@robertbrander2074]

Nice and Entertaining ..... But why do people want Open Crumb Bread ? I don't see any advantage . It seems like lazy poor quality Holy Bread ..... So , What's its advantage ? ..... Cheers !

[@adunata]

I think the open crumb may be nicer to tear with your hands and dip in oil or serve with pasta to mop up sauces.

[@fussyrenovator7551]

It makes the most delicious toast too.

[@annag5882]

Making bread is to be treated with respect, this kind of pocking, smashing … and playing is disrespectful. I would never eat bread made by this man. Shame.

[@walruss60]

You must be JOKING

[@raziatokhi6283]

Light in up

[@hotdamn14]

🤣

[@hotdamn14]

[@yvonnemccumber560]

Please share your recipes and techniques.