This wonderful crumb was made last year 20th of August 2020(Winter), When I started to learn more about fermentation and type of flours.. This is I think the most successful Lacy Crumb that I made. From what I've learned, Flour plays a very important part in getting an open crumb.
380g - Flour Mix(310g Strong Bread Flour/70g Whole Wheat)
300g - Water - 80% Hydration
8g - Salt
80g - Starter
Method:
7:30 am Feed starter(Levain)
11:00 am Autolyse(27c deg - Water Temp)
1:30 pm Added Starter
2:00 pm Added Salt
2:30 pm 1 Strong stretch and fold
3:00 pm Laminate
4:00 pm to 6:30 pm with 4 coil folds(at 24c deg)
7:00 pm while still in Fermentation left in the fridge.
10:30 pm pull out from fridge left at room temp.
6:30 am Final shaped(almost 100% doubled!!)
Proofed in fridge for 3 hours then decided I want to bake it today, took it out and leave in 24c Deg temp for 3 hours.
Baked on baking steel
230c Deg for 15 minutes
170c Deg for 30 minutes
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Looks amazing! I am struggling a bit right now with manitoba....i thought bc it's so high in protein that it would give a strong spring, open crumb....but i am getting very bad results. Do you mind sharing protein content you used for bread flour? Also, which flour is used in your starter?
Thank you!!! Protein content is 13g/100g and for the starter I use the same with about 10% rye flour..
Nice job on the lacy crumb Carlo.
Thank you Benny!!
Well done on a great looking crumb. Are you saying you've not been able to repeat it since last August ;)
Lance
Thank you!! That was the first time that I started to understand fermentation, and after that loaf I think I slowly manage to achieve what I want for a loaf.. Sourdough for me is none stop learning...
Carlo