Breads (Sourdough) - Open Crumb
Basic Open Crumb Sourdough Bread (Medium Hydration)
August 31, 2020
| Recipe by Bake with Paws
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I rebaked this bread that I baked a year ago with an improved recipe.
If you have any questions regarding this recipe or any other post, please leave me a comment in the “LEAVE A COMMENT” link and I will reply you as soon as possible. Do tag me on Instagram @Bakewithpaws if you attempt on this recipe.
Recipe - Basic Open Crumb Sourdough Bread
INGREDIENTS:
240g bread flour (I used Japanese high gluten flour) - 80%
60g whole wheat flour - 20%
224g water – 77% final hydration
6g sea salt - 2%
60g active sourdough starter (100% hydration) – 20%
- Please refresh your starter several times before baking day in order to get a better result if you do not feed your starter daily or regularly.
- Please reserve some liquid and not add it all in one go as each flour absorbs water and hydrates differently.
Ambient temperature after adding in levain: 26C - 27C
Total bulk fermentation: 5 hours & 20 minutes
METHOD:
- Feed starter - Feed ratio of 1:1:1, keep at room temperature (28C – 30C) and wait until tripled, around 3 – 5 hours. Please feed your starter at the ratio that fit your schedule as long as the starter is at its peak when use. It is advisable to refresh your starter few times before building the levain.
- Autolyse – While waiting for starter, mix flour and water, stir until there is no more dry flour with hand then a spatula. Cover and leave for 1 to 2 hours.
- Levain – Wet your hand, add in 60g levain to the dough and hand mixing until incorporated, about 5 minutes. I incorporated with Rubaud method to mix and kneading. Cover and rest for 20 minutes.
- Salt - Pour on top of the dough, wet your hand and dimpling and mix in the sea salt to the dough. If you feel the dough very stiff, then all in the balance of the water. It takes about 4 - 5 minutes until it is fully incorporated. I incorporated with Rubaud method to mix and kneading. Cover and rest for 15 minutes.
- Stretch and Fold (S&F) - Stretch and fold will help to develop more gluten.
- Long S&F 1 – Long stretch and fold like bench fold. But, in the bowl. Round up, cover and rest for about 30 - minutes or until dough spread.
- Long S&F 2 – Repeat the same. Transfer the dough to a pyrex square dish. Round up, cover and rest for 30 - 45 minutes or until dough spread.
- Coil Fold - You may need more than 3 coil folds if the dough is weak and spread alot.
- Coil Fold 1 - At this stage, the dough is still weak and extensible. Fold the dough in the dish. Cover and rest for about 30 - 45 minutes or until dough spreads.
- Coil Fold 2 - At this stage the dough still extensible but stronger compare with the dough before the 1st coil fold. Fold the dough in the dish. Cover and rest for about 45 - 60 minutes or until dough spreads.
- Coil Fold 3 - At this stage, the dough is quite strong and not so extensible and will be the last coil fold. However, if the dough is still quite extensible and spread a lot, then you will need one more coil fold. Fold the dough in the dish. Cover and rest for 60 - 90 minutes or until dough rise 50% in size since you added the levain. The dough should look puffy. It should jiggling when you slightly shake it. This is the end of bulk fermentation. The total fermentation time is 5 hours 20 minutes.
- Shaping - Flour the counter top. Shape and transfer to a flour banneton.
- Proofing - Proof at room temperature for 10 - 15 minutes.
- Retard - Then retard overnight in the fridge (4C) for 12 - 16 hours. This bread is about 15 hours.
- Baking -
- Preheat oven with the dutch oven (cast iron) at 250C for 30 minutes before baking.
- Take bread dough out from the fridge, invert onto a parchment paper and scoring.(Slash the dough approximately 0.5 inches deep at 45-degree angle). Immediately transfer the dough with the parchment paper to your preheated dutch oven.
- Bake with cover on at 250C (top & bottom heat) for 20 minutes. Remove the cover and lower the temperature to 230C (top & bottom heat) continue bake for another 10 - 15 minutes.
- Remove bread from oven and dutch oven. Let it cool on rack completely before slicing.
GENERAL NOTES
SOURDOUGH STARTER
Please click this link for "How To Make Sourdough Starter" and "Sourdough Maintenance"
A healthy starter is very crucial as advised by Baking with Gina. It is advisable to feed your starter regularly if you want your bread to rise nicely and to use the starter (levain) at its peak. A starter that is fed regularly will be more active in general. If the mother starter is not strong, the bread dough will not rise a lot even though the starter is used at its peak.
HYDRATION
The liquid measurement given is also a guide. It is advisable to always reserve some liquid and not add it all in one go. This would give you the opportunity to adjust if necessary. If dough is too dry, add the reserve liquid one tablespoon at a time until the right consistency. This is because each flour absorbs water and hydrates differently.
BULK FERMENTATION
Bulk fermentation starts when you add in levain to the dough and ends when the dough is ready for shaping.
TEMPERATURE DURING BULK FERMENTATION
Ambient temperature plays a very important part in sourdough baking. It will affect the dough temperature and eventually affect your fermentation time. The cooler ambient temperature will extend the fermentation time. The greater degree of proof, the stronger the dough will be as explained by Trevor J. Wilson.
The ambient temperature that worked for me is between 25C - 26C and bulk fermentation time is between 4.5 hours to 5.5 hours. At the end of bulk fermentation, my dough would have increased 50% in volume. The dough should look puffy. It should jiggling when you slightly shake it. This is the end of bulk fermentation.
But, my kitchen ambient temperature (without air-conditioner) was 29C - 30C. So, I have to bring down the temperature.
How to bring down ambient temperature?
- Air-conditioner room - Rest the dough in air-conditioner room during bulk fermentation. I used this option sometimes. I turned on my air-conditioner when I added in levain and try to maintain temperature between 25C - 26C.
- Home oven (that's turned off) - Place ice cooler packs inside along with an ambient temperature thermometer. Then place your dough during bulk fermentation in the oven. Keep an eye on that thermometer and try to keep between 25C - 26C.
DOUGH STRENGTH AND EXTENSIBILITY
Too strong (tension or elastic) dough will take a longer time to increase (proof) in volume. So too strong dough may not have good oven spring and open crumb. While too weak dough (extensibility) dough may not hold it shape and rise with good oven spring too.
So over-working the dough (too strong dough) or under-working (weak dough) may affect the crumb structure and oven spring.
The number of coil folds is not fixed and very much depends on the strength and extensibility of the dough.
As demonstrated in an experiment by Kristen (Full Proof Baking) the over-worked dough rose super tall but was smaller in overall size and had a more dense crumb while the control dough rose tall during the oven spring and had a better overall result.
How do we know when it is enough and no more coil folds are needed?
We usually do 3 coil folds for this method. However, if by the second coil fold the dough is strong with less extensibility as you lift up a part of the dough then it should be the last coil fold, or just do a half coil folds instead of full. The resistance of the dough to being folded should be an indication to refrain from folding further.
How do we know when to do the next coil fold or stretch & fold?
When the dough spreads. Please do not rely on the time given in the recipe as it is just a guideline. Please watch your dough and not the clock.
Labels:
Breads (Sourdough) - Open Crumb,
Hello Paws. Thanks for sharing this recipe! I'd love to try it. Sadly, my oven only goes up to 200C. How much baking time should I add?
ReplyDeleteThanks!
- Vincent
Hi Vincent,
DeleteI have not tried baked at 200C for this bread. I guess you need to bake for another 10 more minutes or until the crust is nicely brown.
Cheers :)
Thank you!
DeleteMost welcome :)
DeleteHello again Paws!
DeleteSo I tried this recipe today but sadly my sourdough came out a bit flat with little oven spring. Do you think I Over-proved it? My room temp was 28-30C so I subtracted 20 minutes and also added one more coil fold. during bulk ferment. When It came out of the fridge after 13 hours, it also spread a bit, not like your picture (#13) that kept it shape even after scoring.
Any help would be great.
Thanks,
Vincent
Hi, thanks for trying this recipe. I think not because of over proof. If your dough spread then it shown that your dough do not have enough strength. Did you use starter at peaks?
DeleteHello Paws!
DeleteYes, I did. My starter triples and peaks after 3 hours.
Should I add more coil folds?
Yes, you can. You can watch the below Youtube too. But, the below youtube is higher hydration is about 80%
DeleteI learnt my sourdough baking from here:
https://www.youtube.com/watch?v=HlJEjW-QSnQ
Cheers :)
Thanks, Paws! I wonder, is there any reason why you skipped the lamination?
DeleteHi, thanks for asking. Because this is lower hydration and also lamination works better if you need to add seeds, nuts or dried fruits.
DeleteCheers :)
Thank you! This has been incredibly helpful. I'll remember what you said if ever I decide to add seeds and nuts in the future!
DeleteI've read probably hundreds of recipes and videos and yours was the most helpful since we've similar room temps.
All the best - Vincent
You are most welcome, Vincent. Glad that it helps.
DeleteCheers :)
Hi Paws. It's me again. My batards have slowly improved thanks to you. However, I'm still finding it hard to gauge the bulk ferment time. Similar to your kitchen, my room temp is 28-30C. How many hours does it usually take from adding the levain until I put the dough in the fridge? I've noticed I've gone from 4 up to 5 hours. Sadly, most of the time the dough is very slack sticky and hard to shape. It quickly spreads during final shaping. I've been doing a total of 2 stretch and folds and 6 coil folds with a resting time of atleast 20 mins. My crumb's has gotten better but never open/Lacy as yours.
DeleteI may have misunderstood what you said about hot kitchens. Did you mean make all resting times only 20 mins or subtract 20 mins from total bulk time?
Lastly, how do you feel about a longer bulk time in the proofing basket?
Hi, I usually take this long too. But, I rest my dough in air-cond room for the above mentioned method. If you rest your dough in warm kitchen that should cut down the time. Flour is also important. Some flour don't absorb water and make your dough very wet. Try not to add all water, reserve 10 to 20g aside first and slowly add in later if you think your dough is dry.
DeleteAfter placing your dough in proofing basket, please proof at room temperature for 10 - 15 minutes. then retard in the fridge. Sometime I straight away put in the fridge after shaping if I find my dough rise a lot.
Cheers :)
Thank you so much, Paws!
DeleteMost welcome :)
DeleteHelo ms. Paws. Can I double recipe to make two? So 120g levain?
ReplyDeleteHi, thanks for asking. Yes, of course you can. Just double all the ingredients.
DeleteCheers :)
Thnx! How i know if I need to make more coil fold? Also How big is your banneton? Sorry, many question. - Sonya
DeleteNo worry. You need more coil fold if your dough loses strength and spreads.
DeleteThe banneton size is 6.5" oval shape.
Cheers :)
Hello, may I please know which steps in the image are for coil & fold? Is it images 1-9?
ReplyDeleteAlso, for room temp, is it 25-27 degrees for all the steps besides Step 1? I live in Hong Kong so our climate is very similar :)
Thanks so much in advance!
Hi, thanks for reading this recipe. Please watch the video for coil fold. There is no image for coil fold.
DeleteRoom temperature 25-27C - Start from step 3, resting after adding in levain onwards. Bulk fermentation start after adding in the levain.
For autolyse, any temperature is fine.
Cheers :)
Thank you! Where can I see the coil fold video? Do I just watch a random one on youtbe? Thank you.
DeleteHi Jessica,
DeleteI have shared the video on the above post. It is after Stretch and Fold pictures on the above.
Cheers :)
hmm strange I can't seem to see it! maybe an issue with my google chrome :)
DeleteMaybe try to search coil fold video in Youtube if you still can't find.
DeleteCheers :)
Thank you for sharing, but my dough is very sticky. Is it too wet?
ReplyDeleteHi, thanks for trying. The dough is very sticky at the beginning. It will be stretchy and not so sticky over the time once the gluten is developed. I used high gluten flour which can absorb more water. You can reserve about 20g of water to add in later.
DeleteCheers :)
Thank you for sharing, but my dough is very sticky. Is it too wet?
ReplyDeleteMy dough is very sticky, is it too much water?
ReplyDeleteHi many thanks for the recipe. My bread turned out nicely but it was moist inside hence difficult to cut - even made the knife sticky (the bread was left completely cool when I cut it). Could please advise? Many thanks.
ReplyDeleteHi, Thanks for trying and your feedback. I have the same issue too. I put in the freezer for about 15 - 30 minutes before baking and it helps with the scoring. This is my own method and I do not know whether it is the right way.
DeleteCheers :)
Is it okay that my starter is taking much longer to triple in size?
ReplyDeleteHi, thanks for reading and your question. May I know how long did it take? I tried myself with weak starter and my bread did not get nice crumb and oven spring. But, still edible.
DeleteIt is good to experiment yourself.
Cheers :)
Hi I enjoy following your recipe a lot. Is that ok to autolyze for only 1 hour, and add salt right after adding levain?
ReplyDeleteHi, thanks for reading my recipes. It's fine to autolyze for only 1 hour. Yes, it is better add salt after levain. Add in after 30 minutes.
DeleteBy right, the proper teaching in Sourdough School (from the book I read) the salt is added after autolyze and adding levain. Salt will tighten the gluten and make it harder to stretch.
Cheers :)
Hi bakewithpaws, if I were to double recipe, I double ingredients including starter etc. When do I split the dough, is it after autolyse before stretch&fold? That means I will have 2 bowls of dough. Or after whole S&F and C&F, where I split them into 2 bowls to regard in fridge. I guess the latter defeats the hard work of s&f,c&F! Please advise, as I need to do it tomorrow lol! Thank you so much. Anis Ramli
ReplyDeleteHi, thanks for reading this recipe. For experienced bakers they will split after bulk fermentation right away before shaping. But, for beginner like me is better split it before stretch and fold.
DeletePlease read the note about salt.
Cheers :)
Hi Bwp. How u? I have a few questions about sourdough bread. (1) you used 30gm bread flour for your levain. So does it mean your natural yeast starter is 30gm and water is 30 gm on a 1:1:1 ratio? And after proofing till triple u measure out 60gm to use in this recipe? What do u do with the balance 30 gm then? Can u add this 30 gm back to your natural yeast starter and keep in fridge? (2) after u remove your proofed dough from fridge (from the banetton) do u need to proof on counter little while or u score immediately and put it to bake while still score. (3) for scoring do u do a deep cut to get the Ear? The banetton basket. Do u dust it with rice flour or bread flour? Finally for your original starter do u use rye flour/whole wheat flour? Can u give the recipe for your original natural yeast starter? Thank you for your kind response. Regards Chloe.
ReplyDeleteHi Chloe, I am well. Thanks.
Delete(1) I fed 20g starter + 20g water + 20g bread flour. If you feed more than the required amount the balance will be using as mother starter to continue feeding if you are doing daily feeding for maintenance. The balance will be discard to keep in the fridge.
(2) I score and then bake immediately after removing from the fridge.
(3)Take bread dough out from the fridge, invert onto a parchment paper and scoring.(Slash the dough approximately 0.5 inches deep at 45-degree angle). Immediately transfer the dough with the parchment paper to your preheated dutch oven. Please watch the video in this link : https://www.bakewithpaws.com/2019/05/basic-open-crumb-sourdough-bread.html
I dust with bread flour and sometimes I used AP flour.
I followed "Full Proof Baking" How to make sourdough from scratch. This method used 14 days.
You may want to check out Baking with Gina starter.
https://www.bakingwithgina.com/post/cultivating-your-sourdough-starter
I hope I have answered all your questions.
Cheers and stay safe :)
Hi. Thanks for quick response. I have a better understanding now. However u mentioned that u do a 1:10:10 for your levain to get a better crumb. So how much is the mother starter then. ? The rest of flour and water is 10 times ? This amount is quite a lot then and what do u do with so much balance since u using only 60gm sourdough starter in your recipe. Do u feed with unbleached bread flour for the levain? Thanks for kind response. Chloe
ReplyDeleteHi Chloe,
DeleteI fed 3g starter + 30g water + 30g flour. But, I used only 60g. Some may stick to the jar.
Cheers :)
Hibwp. Since u are only using 3gm starter and 30 gm each of flour and water does so little mother starter (3gm only) affect the strength of the levain? Just wondering cos I am still a newbie in sourdough baking. Also for maintenance feeding what kind of flour do use normally use? Thanks for kind response. Chloe
ReplyDeleteHi Chole, Thanks for the question. I have been feeding with small amount and so far so good. I use Japan High Gluten Flour. Please stick the same brand if you can. Changes of flour may affect the starter and it will take a while for the starter to get use to the new flour.
DeleteCheers :)
Hi hi,
ReplyDeleteI'd like to know if I do not have sea salt. Can I use normal cooking salt? How many grams should I put since sea salt is less salty than normal Salt?
Hi,
DeleteThanks for reading this recipe. Yes, you can. I use fine sea salt or Himalaya pink fine salt sometimes. It is the same amount.
Cheers :)
Hello..I really love your breads especially ur basic sourdough breads..Just wanna ask about that, this is the medium hydration type...when say for the levein: 60g active starter (100% hydration)-20%, do u mean 30g starter+30g flour+ 24g water?...Thank you and more power��—Vanessa
ReplyDeleteHi, thanks for trying the basic sourdough breads. 100% hydration means the starter contain 1 part of flour and 1 part of water. 20% is the bakers percentage.
DeleteIn this 60g levain (active starter) contains 30g of flour + 30g of water.
Cheers :)
Hi bwp,
ReplyDeleteI tried this awesome recipe and baked this morning. After many tries with other recipes, yours is the BEST! This is the first time win with sourdough bread. It has a perfect crust and soft-chewy inside with beautiful open crumbs. Thanks so much! I don’t have dutch oven and banneton, so I browsed online and found a replacement for that. I used a pre-heated baking sheet and a regular loaf pan for covering the dough, a flour sifter and plastic bowl for proofing (I divided the dough into 2 to fit the loaf pan cover). Even though my oven could only goes up to 200C, it gave a great oven spring! Baking time was 20 minutes with loaf pan cover and 20 more for browning the bread. I wish I could upload the pics here! I'm soooo.. happy :)
Hi BWP, my loaf was brown all over but the bottom of the loaf was pale white in color and it had a thick crust at the base, making it hard to cut through the bottom. Does it mean the dough was over proofed.
ReplyDeleteI realised during the pre shaping that the dough became difficult to fold as it was very puffy and super sticky.
Hi, thanks for trying and your questions. Did you bake with cast iron pot? So far I never have this problem with cast iron post. Could it be your oven bottom heat is not working well?
DeleteWithout looking at your bread and crumb I can't judge whether is over proof.
You can send me the pictures in Instagram or facebook.
Cheers :)