May 30, 2021 - 1:23am
My Lacy Crumb Quest
Inspired by “Trevor Jay Wilson’s Open Crumb Mastery”
Always trying to make it better the second time around.
Recipe:
320g Strong Bread Flour
80g Whole-wheat flour
320g Water
8g Salt
90g Starter(White Starter - 100% Hydration) 12.5% of total dough weight
10 hours Autolyse @ 14-16c Deg
Starter PH - 3.8 (not sure how accurate, not a semi solid ph meter)
20c deg IDT
3 minutes mix
30 minutes rest
2x Stretch and folds with 30 minutes interval
2x coil folds with 30 minutes interval
IDT- 21.3c deg
Bulk proof - started @ 10:30pm @ 18.5c- 14c deg room temp to 7:00am
Shape and proof for 5 hours @ 15c deg
48 hours cold proof @ 4c deg
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Comments
That looks great Carlo, you really are able to attain lacy crumb, so well done.
Benny
Thanks Benny! Very kind of you! I’m hoping that I can achieve the type of crumb I’ve planned for..
Looks like great lacey crumb to me, and especially seems to have the appearance that it could have good mouth feel and extremely good airiness when eaten. How did you feel about it?
Also impressed by the long bulk and second proof and that you didn't chicken out before it was ready. Was the 48 hour retard because you felt it was necessary, I wondered, or for flavour reasons?
-Jon
Eating it was very nice, thin crispy crust and soft airy crumb, I feel like it was necessary to proof it a room temperature for the crumb to most likely to rearrange it self before fridge(to have the crumb more even).
having that 48 hour cold ferment help the crumb to be more Lacy and definitely for flavour too.