Let’s get ready to cruuuuumble!
Trend, optical highlight or artisanal challenge – you name it. Fact: wild and open crumb is very popular and lives some kind of continuous hype since Chad Robertson’s Tartine wave (credits: Trevor J Wilson). This hype and passion has also catched #brotokoll. We are talking about total crumb madness!
Hole in one?
A slice of bread seeming like a golf course polarizes – but while some people are badly suffering from the nightmare of getting their marmelade lost between the holes (#notmarmeladeproof), for the majority of homebakers there exists nothing more exciting than getting rewarded with a beautiful open crumb upon slicing a freshly baked bread loaf. Why? Well firstly it is a kind of art. And at second it is wunderfully approving that a great and natural fermentation has taken place. Not to forget: Jane or John Dough’s soft and gentle handling while working with the dough. So: rising curtains for #brotokoll Sourdough Series!
Way to success
I am sure, you have been in this situation. You are wanting it so badly – but exactly in that moment there is always something fishy (doughy?) about it. It just does’nt work. But hey, everyone of us has been there – and gets back to that point! Achieving an (extremely) open crumb is no child’s play. There are a lot of parameters that have to be optimized and perfectly adjusted in order to lead to success. I have learned this hard way over weeks (and I am still learning) but it was worth every second of my time in the kitchen. This is a journey and there is always room for improvement (and much more to explore and try out), but my satisfaction is already high enough to sharing with you the experiences I have made so far. Hoping that this content collection opens your way and your crumb. Take a look at my bready companions of the past weeks in the gallery
Convinced? Good news & bad news
So you are more than ready and can’t wait to get your fingers on the dough? Perfect! But give me a second…there are good and bad news. Bad news first: it may take some time until you achieve your dreamed crumb. Be prepared for setbacks. And once you make it, there is no guarantee of success for the next try. Now the good news, saving the best for last: on #brotokoll I will provide you with a toolkit, based on my experiences, which might help you to control the most relevant parameters for ending up with a beautiful and more open crumb than before.
But don’t forget: for everyone this is a very individual crumb-lovestory. Different flours, different (active) starters and sourdoughs, different temperatures, different handling . Result? Yepp, a different result. But isn’t that what variety is all about? I’d call it bread diversity.
Sourdough, autolyse, flour selection, kneading by hand, stretch & folds, shaping – these are the elements that have to be mastered and perfectly adjusted in order to get closer to the open crumb dream. So what are you waiting for? By klicking on the elements’ names (they will be added continuously) you start your crumb deep dive.
Have a great Open Crumb journey and lots of fun! Happy Baking!
FLOUR POWER KNEADING