Open Crumb Sourdough Bread Recipe | Make gorgeous bread | Foodgeek (2024)

FAQs

What are the secrets to open crumb sourdough? ›

1) use a lower protein flour, like all-purpose, 2) push the bulk fermentation time / rise, longer, 3) add a higher percentage of whole wheat flour, 4) de-gas the loaf when shaping. Under-proofing a loaf will also create a more closed crumb but that is undesirable.

Sourdough crumb should be even, meaning there won't be any areas that are super tight or with giant tunnels. The crumb should be light and fluffy - not wet and gummy. The holes inside the sourdough may seem shiny. This is a sign that the gluten is very well developed.

One of the most common mistakes is having a dough temperature that's too low for the starter to feed on all the flour in the dough, resulting in a crumb that's dense, with fewer openings. "Starter is happiest and most active at around 75 degrees. If it's a lot colder, the process will be much slower.

tips for avoiding a gummy sourdough loaf - 1) try making a loaf with lower hydration 2) make sure to develop the gluten sufficiently, whether through autolysing, laminating, kneading, or folding 3) make sure to proof long enough 4) make sure to bake long enough and let the loaf cool before cutring #sourdoughtok # ...

You can increase the water in the final dough to achieve a stretchier dough, especially advised if using the stronger flours above. A more extensible dough will allow the gas bubbles to elongate, thus having an open crumb texture. However, if the handling of the dough is rough, the wetter dough will be denser.

Whole wheat flour is an excellent choice for creating a sourdough starter due to its nutrient-rich composition and potential for fostering a robust microbial community. However, it's important to note that the quality of whole wheat flour can vary between brands.

Overproofed is when the dough has rested too long and the yeast has continued making carbon dioxide while the strength of the dough (gluten bonds) have begun to wear out. The dough will look very puffy, but when you touch it or move it you may notice it deflate or sag.

Both too wet or too dry dough can result in dense bread. One mistake people make when using whole-grain flours is they add the flour and move on with the recipe. Yet, whole grain flours take awhile to absorb moisture, so it's better to add some of the flour and give it 15 minutes or so to absorb water.

Honey: Honey adds a sweetness to this dough and helps balance any sour flavor that comes through from the fermentation process. If you are looking for whole wheat bread without the honey, try this recipe. Salt: Salt enhances the flavor and helps tempers the fermentation.

Why do you put baking soda in sourdough bread? ›

Baking soda or bicarbonate of soda can be used in sourdough bread to create a less sour loaf. Added after bulk fermentation, but before shaping, it can help to create a lighter, more fluffy loaf of sourdough.

There are two main acids produced in a sourdough culture: lactic acid and acetic acid. Acetic acid, or vinegar, is the acid that gives sourdough much of its tang. Giving acetic acid-producing organisms optimal conditions to thrive and multiply will produce a more tangy finished product.

Over proving can produce a moist crumb, if your loaf is wide and flat and pale on the outside with small holes and a slightly damp interior, it may well be over. Under baking can produce a gummy interior.

To do the poke test, flour your finger and press an indentation into the dough. If it springs back immediately, it is still underproofed and not yet ready for baking. If it slowly springs about halfway back, it is ready for baking.

Inactive or weak sourdough starter: A sourdough starter needs to be active and healthy in order to produce enough gas to leaven the bread. If your starter is not active, the bread will be dense.

Open crumb, on the other hand, has a light, fluffy interior that is characterized by large, even holes/bubbles. This is preferred over a closed crumb, especially when the holes have a shiny look, which confirms that the gluten is well developed.

Under-proofed Sourdough

Not giving your loaf enough time to rise will yield an under-proofed loaf. Under-proofed sourdough is: Can actually get a good rise from under-proofed dough, however, crumb may be "tight" rather than open and airy. Possibly gummy and dense on the inside after slicing.

A “tight crumb” aka small holes in the interior of your bread can be the result of different factors: under-fermenting, over-fermenting, and a lack of gluten development. The most confounding part of sourdough bread baking is that the rise times of recipes are just a suggestion or range.

Creating the perfect steamy, hot environment is essential to getting a rich, dark sourdough crust. As a home baker, using a Dutch Oven is the easiest and most consistent way to create the steamy environment needed to bake great sourdough bread.