A Wild, Crazy Crumb

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TwoCats on 30 Sep 2019 at 15:37

I was not expecting this, but given how active my levain was and how strong the 85% (!!!) hydration dough seemed to be, I guess I'm not that surprised!

Here are a few from my two top contenders. 

Chompmom 

https://www.instagram.com/p/BzuZfzXnL2q/?igshid=1kjf3i0cxof10

https://www.instagram.com/p/B1ujNTWJ0vz/?igshid=19i9c0tkjqaee

https://www.instagram.com/p/Bw_WcLCJFLG/?igshid=bq79mbni09et

https://www.instagram.com/p/BvaeUeJnRxR/?igshid=jmfx2hk7g055

https://www.instagram.com/p/BtwshkXn6GR/?igshid=khos8010mk0h

https://www.instagram.com/p/BtR16wvndIZ/?igshid=ihs0be1tajcb

https://www.instagram.com/p/Bs-EwfgHwOc/?igshid=16f3r1e3qhica

https://www.instagram.com/p/Bs3ROdanWit/?igshid=18nou4rhksuwi

https://www.instagram.com/p/Bsab1jUHivd/?igshid=19byqiog974mq

https://www.instagram.com/p/BqzGTJDn8u7/?igshid=1032hkmuvl457

https://www.instagram.com/p/Bkv6TQMFmMd/?igshid=1l6mwnq993vdj

 

Kristen (@fullproofbaking)

https://www.instagram.com/p/BvJ9oXmnlGt/?igshid=1djhtk1cdh23i

https://www.instagram.com/p/BvJ9oXmnlGt/?igshid=1t890zxosbicu

https://www.instagram.com/p/BsqJVKQnhrj/?igshid=57mftiq100l7

https://www.instagram.com/p/BsgirzAHhpk/?igshid=spa25ytqwbd1

https://www.instagram.com/p/BuY1vZ9Hkmj/?igshid=1uf8l68w019x6

https://www.instagram.com/p/BrgRkgnHhh8/?igshid=1rj63pt3fbzx4

https://www.instagram.com/p/Bqu25EMnkYJ/?igshid=1vxhvanfllcas

https://www.instagram.com/p/Bqhw36Wne-M/?igshid=t14io0owmmqi

https://www.instagram.com/p/BppA2NzHeXh/?igshid=bitl8s697rlv

https://www.instagram.com/p/BpRy2MKHRUV/?igshid=1but0r1ugvbqq

https://www.instagram.com/p/Bo_wPjeniJs/?igshid=phreakcfz5c4

No special secret! I just make sure to feed my starter about three times before I use it to make the levain. I make sure it's extra webby before I make the levain:

See video here for how the starter looked right before I used a chunk of it to make the levain.

I make sure to push the fermentation time during bulk too. I use time more as a rough measure and judge by look and feel more than exact elapsed time. For a lacy crumb like this, I make sure to pat down the dough at each fold and at the final shaping. If I don't want a lacy crumb, I don't pat.

I'm not sure it's that lacy at the left tho! The right looks more delicate!