What is an open crumb? How do I get it?
Genuine sourdough has…
-a sourdough loaf mark
-simple ingredients
-open crumb/shiny holes
An open crumb refers to the texture of the bread. Sourdough should have large but even holes throughout the inside of the loaf (see pictures). Open crumb requires great quality flour, sufficient dough hydration, strong fermentation, gentle dough handling and a full proof.
Just right- there should be small bubbles and large bubbles evenly throughout. The texture should be light, airy, and soft on the inside but dark and crisp on the outside.
Over-proofed- the dough will lose its spring because it was over fermented. It will be flat and not airy. It will have a strong fermented flavor.
Under-proofed-the crumb will be super tense, tough, and will lack holes. You cannot properly cook the loaf if it is under-proofed. It will taste very bland and be gooey.
Your bread should sound like this!
Tips to get it “just right”
*Use only ripe starter (starter that has been fed in the last 6-12 hours, right before it reaches its peak)
*Use a combination of flours: organic AP, whole wheat, and rye to develop strength. 80% of the flour should be light with a high gluten content (such as artisan bread flour or unbleached all purpose).
*Do gentle stretch and folds
*Be careful when transferring dough to a Dutch oven
*Do not over ferment by letting it sit on the counter too long. I let it proof 3 hours and then put in the fridge overnight. This helps develop the flavor without over fermenting the dough.
*Facilitate proper scoring (helps the air and moisture be released during baking).
*Let it cool before slicing! (I know this is HARD).
