OPEN CRUMB sourdough bread - Fast Forward (Bread) TUTORIAL. | by JoyRideCoffee

Here is my OPEN CRUMB sourdough bread.

Recipe for two loaves:
325g strong flour (bread flour)
325g stone ground flour (T80)
510g water
15g salt
130g starter (levain)

Method:
- 3h autolyze
- 6h bulk (1 lamination & 3 coil folds)
- final proofing overnight in a cold refrigerator
- bake 20min. at 240gr. C with steam and 40min. at 210gr. C without steam

Critical support:
- Elena Nedelcu

Hands without skill:
Gheorghe Serban

Camera: Nora Serban & Gheorghe Serban

If you're like me animated by the same passion, subscribe & comments are most welcome.

I have made for my followers a list of essential tools for baking bread at home. These are my personal choices based on experience so far. Remember, buying from these links makes my JoyRideCoffee journey to continue. Ad links!

Hario Kettle: amzn.to/3ko2x4j
Hario scale: amzn.to/3nhb22Z
Glass Jar for sourdough starter: amzn.to/2UnHVyk
Pyrex square dish for bulk proofing: amzn.to/3ndvQsb
Non Slip Stainless Steel Mixing Bowls: amzn.to/2IqJBVC
Danish Dough Whisk Bread Mixer: amzn.to/2IqIHZe
Silicone spatula: amzn.to/3kwGU1X
Grinder for bran (for airy whole wheat loaves): amzn.to/3loi6dJ
Pulp Banneton Proofing Basket: amzn.to/2IhHbZx
Big Bench Scraper 5 Inch x 7 Inch amzn.to/2ItRycD
Dough & Bowl Scrapers: amzn.to/2Ix7Voh
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French Baguette Baking Pan, Non-stick Perforated: amzn.to/2GTIDAx
Baking Steel Griddle: amzn.to/36oXA6l
Natural Lava Rocks: amzn.to/32BKukS


Inspired by:
- Trevor Jay Wilson: instagram.com/trevorjaywilson/
- Kristen (fullproofbaking): instagram.com/fullproofbaking/