@amore_fermentum: Open Crumb Loaf Deets 💛 Ingredients • 310g @centralmilling Hi-Mountain Flour • 260g Crystal Geyser Spring Water • 80g Levain • 6.5g @bajagoldsaltco Fine Grind Salt Night Before (8 PM) Feed starter: • 5g mature starter • 20g water • 25g flour Leave at room temperature (72–78°F). Next Morning Levain (8–9 AM): 35g starter • 36g water • 37g flour, basically a 1:1:1 ratio Keep at 77–79°F. Use when it has more than doubled (nearly tripled) and still has a slight dome (about 4–5 hours). Mix • Whisk levain into water. • Add flour and mix 3 minutes. • Rest 10 minutes. • Rubaud mix 1–2 minutes. • Rest 15 minutes. • Mix 1 minute until smooth. • Rest 30–40 minutes. Add Salt • Add 6.5g salt (lightly mist with water first). • Pinch, squeeze, and fold until incorporated. • Gentle Rubaud mix. • Rest 5 minutes. • Mix 1–2 minutes. • Rest 10 minutes. • Final gentle mix. • Rest 30–40 minutes. Coil Folds: • Coil Fold 1: 40 minutes later • Coil Fold 2: 15 minutes later (transfer to an 8×8 Pyrex) • Coil Fold 3: 45–60 minutes later • Coil Fold 4: 45–60 minutes later • Coil Fold 5: Optional. (Risky one 😂) This can help give you that smaller more even open crumb. But must be done gently. Leave undisturbed until bulk is complete. My bulk ran 12:30–7:30 PM (7 hours) with an average dough temperature of 79°F. Shape & Proof • No preshape. • Gently shape on a floured surface. • Pop any large bubbles. • Place seam-side up in a floured banneton. • Warm proof 20 minutes. • Light stitch. • Cold proof 13 hours (37–39°F). My bake: • Preheat Challenger Pan at 490°F for 30 minutes. • Bake 470°F (lid on) for 27 minutes. • Bake 450°F (lid off) for 10–13 minutes. ✨ Tip: Place the banneton in the freezer during preheating. A slightly firmer dough makes scoring easier. As always, this timeline works in my kitchen with my flour, starter, and temperatures. Use it as a guide, then learn to adjust based on what your dough is telling you. That’s how you become your own expert baker. Please remember to like, save and share! 💛Kathryn

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Friday 17 July 2026 04:15:09 GMT