Does fermentation affect sourdough open crumb? | Foodgeek Baking

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experiment time today we're going to see what effect fermentation has on open chrome is this the holy grail of open crumb hi i'm soon and i'm a food geek today we're going to see if fermentation is a factor when trying to get open crumb in your sourdough bread i've already shown in a previous experiment that the sweet spot for proper fermentation lies between 25 to 50 percent growth so for this experiment i will be fermenting 10 percent 25 percent 50 percent and 75 percent and we will see if there's a big difference in the open crumb formation in the bread if you're new to this channel i bake a lot of sourdough bread and i make delicious food from all over the world if you want to see more of this content please join me by subscribing and ringing the bell so you won't miss any future videos the formula that i'll be using in this experiment is a hundred percent bread flour to maximize the potential of having open chrome the hydration is eighty percent which is the one i use for all my experiments unless they're hydration related of course the salt content is two percent and the inoculation is 20 inoculation is the amount of starter in the dough in baker's percentage the size of each loaf is 700 grams which gives a nice manageable size anything else in the methods is kept as is when compared to my master recipe if you'd like to support the channel please consider becoming a member at patreon you can also buy some merch or use the links in the description for tools and ingredients those were the words this is the experiment this is not a recipe it's an experiment if you'd like to bake these breads i have the entire process described in my master recipe linked in the description first i mixed everything together for the dough as this is a fermentation experiment and everything in the ingredients are the same i'll be doing everything up to the fermentation in one batch [Music] one [Music] quack [Music] after i mix the ingredients i let the dough rest for an hour to let the gluten develop then i did the first set of stretch and folds [Music] then the second set of stretch and folds [Music] so and the third set of stretching folds then i checked the gluten development using the windowpane test and it looked great then i divided the dough into separate bulking containers as they wouldn't be done at the same time [Music] i leveled the top of each dough to be able to accurately monitor the growth [Music] and then i put the dough away until they fermented my kitchen was so warm that i dropped the proofer after about two and a half hours of fermentation the ten percent was done so i pre-shaped it and i finally shaped it but unfortunately it didn't get recorded due to a camera malfunction after it was shaped it went straight into the fridge to stop fermentation after about 30 minutes after the 10 was done the 25 was ready so i pre-shaped it let it rest for 15 minutes and i final shaped it [Music] then i moved it to the fridge about 30 minutes after the 25 was done the 50 was ready so i pre-shaped it i let it rest for 15 minutes and then i finally shaped it [Music] uh and to the fridge it went then the last one finished fermentation about 30 minutes after the 50 was ready so i pre-shaped it [Music] i had to rest for 15 minutes and then i final shaped [Music] so then i put it into the fridge the next morning it was time to bake so i heated my oven for an hour i grabbed the 10 [Music] first [Music] scored it [Music] baked it revealed it and took it out of the oven [Music] all the other breads were baked the exact same way so now it's time to have a look at the crumb but first in my last open crumb video people asked me about the fermentation bubbles so i recorded them up close so we can see how fermentation affects the bubbles ten percent looks all right but not so many on the sides twenty five percent okay this is looking pretty awesome it's so crispy fifty percent [Music] the bubbles are huge and super crispy here looking awesome too 75 so this is looking a bit like the 10 some bubbles but not nearly as many as the 25 and 50 okay back to the crumb ten percent oh nice 25 [Music] not bad not bad at all 50 [Music] a bit on the tighter side 75 [Music] okay this is a pretty tight crumb let's see them all together as last time i wanted to show you a bit more of the crumb since just looking at the middle might be a bit one-sided well two-sided but uh who's counting ten percent [Music] well this is a super open chrome looks gorgeous to me 25 percent [Music] also very open looks great fifty percent this looked more tight in the cross section so let's have a look [Music] well this tells a different story it's a very open chrome 75 percent [Music] this crumb is much more closed [Music] so i also smelled each bread and tasted them off camera there were no discernible difference in either smell or taste so i was a bit surprised that the dough that only fermented to 10 still seemed perfectly viable i'd have thought it would have shown signs of under fermentation but it didn't as for open crumb the 10 the 25 and the 50 percent were quite comparable and had a nice open crumb with the 75 it was different while the bread itself didn't seem over fermented it had much more even and closed crumb so it seems like the takeaway is that if you decide open crumb that you need to ferment on the shorter side that also seems to maximize oven spray so it's a win-win if you love this shirt as much as i do there's a link for it in the description it's made by challenger bradwear they love gluten too i hope you learned something today see you next time [Music] you
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Channel: Foodgeek
Views: 48,788
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Keywords: open crumb, bulk fermentation, sourdough bread, sourdough journey, stretch and fold, open crumb sourdough bread, artisan bread, open crumb bread, open crumb sourdough, home baking, foodgeek, food geek, foodgeek experiment, sune foodgeek trudslev, artisanal bread, experiment time, foodgeek sourdough, open crumb mastery, high hydration sourdough, high hydration dough, sourdough proofing, open crumbs, sune trudslev, open crumb sourdough bread recipe, sourdough (food)
Id: eroSKcWzb4E
Channel Id: undefined
Length: 14min 53sec (893 seconds)
Published: Sat Jul 31 2021
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