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Dewi Siahaan
Dewi Siahaan
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Friday 18 September 2026 11:42:42 GMT
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dolypasaribu01
Arlin pasaribu💠 :
beby aja deh🤣🤣
2026-09-18 12:03:57
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Quần calem xịn #calem #quanjean
Quần calem xịn #calem #quanjean
First Rule of Open Crumb - - Open crumb is 80% fermentation and handling. Obviously, things such as flour type, gluten quality, and hydration are limiting factors to exactly how much openness you can possibly achieve - - they define the potential your dough has. But it is your skill with fermentation and dough handling that determine how much of that potential you will actually reach. This is not a trivial distinction. A baker with skilled hands and a keen eye for fermentation can finesse a more open crumb from a dough with lower hydration or poorer quality gluten than a less skilled baker can achieve with a wetter dough and higher quality gluten. Material matters, but skill matters more. Here's the conundrum - - an open crumb comes from a dough that's well-risen (especially during bulk fermentation) and gently handled. And yes, the higher the hydration the more open it might *possibly* become. But wet proofy dough is notoriously difficult to handle. Inexperienced hands don't play well with such a dough, and crumb suffers. The problem is that the proofier the dough becomes, the lower its tolerance to handling gets. In other words, proofier dough is more delicate to the touch than less proofy dough. And higher hydration only aggravates the situation. So the wetter and proofier the dough, the greater the care must be taken when handling it - - and the greater the skill required to do so. Now then, there are certain steps a baker can take to improve the dough's tolerance to handling. And by improving the dough's tolerance to handling you actually increase your margin for error when handling and shaping. But that's a very deep topic - - too deep for a single post (though I did happen to write 2 books, both of which discuss this topic in-depth). Cheers! 😎 #opencrumbmastery #sourdough #bread
First Rule of Open Crumb - - Open crumb is 80% fermentation and handling. Obviously, things such as flour type, gluten quality, and hydration are limiting factors to exactly how much openness you can possibly achieve - - they define the potential your dough has. But it is your skill with fermentation and dough handling that determine how much of that potential you will actually reach. This is not a trivial distinction. A baker with skilled hands and a keen eye for fermentation can finesse a more open crumb from a dough with lower hydration or poorer quality gluten than a less skilled baker can achieve with a wetter dough and higher quality gluten. Material matters, but skill matters more. Here's the conundrum - - an open crumb comes from a dough that's well-risen (especially during bulk fermentation) and gently handled. And yes, the higher the hydration the more open it might *possibly* become. But wet proofy dough is notoriously difficult to handle. Inexperienced hands don't play well with such a dough, and crumb suffers. The problem is that the proofier the dough becomes, the lower its tolerance to handling gets. In other words, proofier dough is more delicate to the touch than less proofy dough. And higher hydration only aggravates the situation. So the wetter and proofier the dough, the greater the care must be taken when handling it - - and the greater the skill required to do so. Now then, there are certain steps a baker can take to improve the dough's tolerance to handling. And by improving the dough's tolerance to handling you actually increase your margin for error when handling and shaping. But that's a very deep topic - - too deep for a single post (though I did happen to write 2 books, both of which discuss this topic in-depth). Cheers! 😎 #opencrumbmastery #sourdough #bread
#aya #nakamura #extrait
#aya #nakamura #extrait
الفلوس ماشي ساهلة كيفاش دير ليها
الفلوس ماشي ساهلة كيفاش دير ليها
Спасибо за доброту!
Спасибо за доброту!


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