Let’s talk flour!
In this dusty section, we are continuing our Open crumb Sourdough Series adventure.
So, we’ve already pushed our sourdough to higher limits. Done.
Once we got to deal with the term Autolyse, we don’t think about any kind of mystic self-dissolution, but we are turning on our gluten-party-mode. Done
Not to forget: the wellness and relaxing part – for our dough of course. Do you remember that we’ve transformed our kitchen into a Thai…I mean…Dough-Massage-Institute? It was all about real kneading. Real simple kneading.
Now, let’s make a few steps backwards, in order to dedicate some words on our gold. Well, feel free to take this suggested expression literally. We are not talking about dust, or a chemically produced powder. This is where we start. This is what all flavors are about. This is what our breads are about. And this is where, based on your choice, you are going to set your personal aroma signature.
Especially for an open crumb success, the right flour choice (as well as a range of other factors) ist pretty crucial. Important: Next to a decent water absorbtion capability (in order to easily handle also higher hydrated doughs), you should go for a protein- and gluten-rich flour type.
Higher water absorbtion ensures a longlasting freshness of our breadstars.
Furthermore, the gluten-development and the gluten-network your are able to build with such flour type, is much stronger, better and more stable than directly compared weak flours. You’ll notice that during bulk fermentation, when your dough’s initial elasticity changes into extensibility. That’s what we want for our loaf – as we have to make sure that all the accumulated gas fits into it. Great ovenspring, crunchy crust and an open crumb which makes us singing “Holeyllujah”! This is our #brotokoll approach.
Okay okay…now of course we have to figure out, where you can get some of this magic flour for your next open crumb battle.
During the past couple of weeks, I was testing a quite big range of different flours and flour combinations – with a pretty precise conclusion and result.
I got you two news for your guys. And they are both good ones. I found and had the chance to bake with two flour-types that are pretty perfect for open crumb loafs and…(wait there is more) – both are available at Manred Schellin’s bongu.de portfolio.
Italian tipo 0 violett – Meraner Mühle
This italian flour is already pretty well known in the region of Austria, Germany and Switzerland. Super gluten-producing and a perfect allrounder for Ciabatta, Panettone and our Open crumb Sourdough Series (have a look at this pretty loaf). HERE is your way to a portion of this excellent italian flour power.
After some further tests, I told Manfred about my results with an amazing canadian breadflour. Great water absorbtion, extreme longlasting freshness and super extensible dough characteristics. Not to forget: building a gorgeous crumb!
A big applause!
New at bon’gu: Breadflour
But what makes it that special, in terms of strenght and gluten-development? It is the wheat of Manitoba, which requires plenty of sun in order to develop these great characteristics (in favour of our open crumb approach). Also very important (if not saying most importantly to know): this breadflour is absolutely clean and without any additives.
With these two flour types, you are more than well prepared for your Open crumb adventure and the #brotokoll recipe universe. Follow me on Instagram to get always an exclusive preview on upcoming recipes!
And while we are talking about Open crumb…Did you miss Open crumb master Trevor J. Wilson on #brotokoll? No way…check THIS out.
Flour power & Happy baking
Do you have any specific question? Write me an email or contact me directly HERE. I am looking forward to your message!