My best Crumb so far...

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One of my best achievement after almost 1 year and 2 months sourdough journey.. Anyone trying to achieve and open crumb? Try and proof/proved to its max or almost before it over proved.  Recipe:350g Strong Bread Flour260g Water90g Starter(100% Hydration -90% Strong Bread Flour/10% Rye)7g Salt, I basically followed Trevor J. Wilsons procedures, Bought his ebook.. - 1 h Autolyse/35c deg water temp - Did all kinds of kneading until dough is smooth, most common kneading used was Rubaud.- Bulk fermented fro 6 hours or until I saw lots of air pockets under the bowl(Did 1 Stretch and Fold and 1 coil folds- Proofed/Proved for 5 hours of until almost slightly over proofed/proved...-Baked on steel plate @ 250c Deg for 35 Minutes...     

This kind of crumb would every baker here happy ?

Absolutely gorgeous crumb. Lacy, thin walled, and light. Wished I could consistently produce this crumb in my breads.

Wow, that crumb is incredible, I agree with the others about it.  I’d like to reliably bake breads with that gorgeous lacy crumb.  That is quite the achievement.  

Benny

Trevor's book explained bread to me in a way I had never heard before. It really allowed me to understand dough structure in a way I hadn't expected.

That is one beautiful loaf! When you wrote... "Strong Bread Flour", can you go into more detail?