Yes I know…it took me some time to get our #brotokoll Open Crumb Series kicked off. But step by step we made it and ended up with a great toolkit with a lot of hints and tricks for a proper sourdough handling.
Everything startet with The Sourdough Librarian Karl De Smedt, who showed us the worlwide unique sourdough library and the huge variety of available sourdoughs.
Next was Open Crumb Master Trevor J. Wilson with a deep dive into the hunt after Open Crumb bread and insights from his Open Crumb Mastery.
Kristen, better known as @fullproofbaking on Instagram´, joined us for a talk about dough strengthening methods, like an extreme stretch & fold variation: the lamination.
At the end, it was a whole tutorial – from the start with the right flour choice until the final shaping of your dough: HERE is everything you need to know and might help you for your personal Open crumb ride.
The first recipe
The first recipe of my Open crumb series is no CRIME Story. It is a FINE one. Definitely a story, as it took me quite a couple of weeks with baking trials and (of course) errors. And, as I absolutely love Kaffir lime leaves: here its is…our Lime Story…
You absolutely have to try this – the amazing lime flavor which will be developed from the autolyse until the final loaf of bread is absolutely divine. The flours? Breadflour (high protein level), Swiss dark flour und Khorasan . You are seeking the extra crunch? Use Semolina Rimacinata for flouring your working surface and the bannetons.
Sourdough – Timetable
As most of you are maintaining your starters in the fridge for a couple of days during the week, it is extremely important that your sourdough is fed 3-4 times, before builidng the levain (the last feeding) for your planned bake. Those feedings will reduce the acid load and will increase your starter’s activity level. Have a look at the Tutorial-Video.
For the feedings, just work with very small quantities of flour and the according ratios of starter (the sourdough you have stored, or the amount resulting from the stages of the timetable-example shown below) flour and water. All produced discards can be perfectly used for making flavorful Fleur de Levain. HERE is the instruction guide.
Friday morning: 1:3:3 (4g starter: 12g flour: 12g water)
Friday noon/afternoon: 1:5:5 (2g from previous stage: 10g flour: 10g water)
Friday evening: 1:10:10 (2g from previous stage : 20g flour : 20g water)
Saturday morning: LEVAIN: 1:2:2 (previous stage : flour: water) – total amount as indicated in the recipe below
This example shall show you the way how you may plan your feedings. Observe your sourdough – and try to estimate the time it needs to rise until it’s peak at a certain feeding ratio. On your baking day, you’ll use your levain on the young side (4-5 hours young at its peak). This favors both, open crumb and ovenspring.
Go for it!
Ready, set crumb! Are you ready for an Open Crumb adventure?
It is all here – and remember (quoting Trevor J. Wilson): the passion for Open Crumb is like dogs chasing after cars. If the car is parked – where stays the funny part??
Happy baking and a thrilling Open crumb trip here on #brotokoll!
By the way: For even more tipps, tricks and recipes, join me in one of my upcoming workshops! Check out my #brotokoll workshops overview.