The Quest To The Open Crumb

Profile picture for user Vince920
Vince920 on 26 May 2017 at 08:19

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This is what my most recent recipe looks like. Holes are quite irregular... Some parts have large holes, yet some have an almost negligible amount of holes in them.

I'll be revealing the recipe after I try it with 70% hydration and a slightly longer proofing time.

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Here's what the crust looked like. It looked almost similar to my first corn flake-topped loaf, just more brown because I removed the cover much earlier than I regularly do. I'm not at all disappointed.

Quest is a good way to describe it - don't forget that open crumb quest requires heating the loaf up very quickly in the first several minutes of baking. Supposing your dough is nicely glutenized, the little bubbles become big little bubbles early in the process and they like to stay large if your proofing times are just right. Some things that might help - increase your temps and use a good stone that will help transfer heat from the bottom. Keep up the good work and enjoy the quest !