What creates the BEST OPEN CRUMB? Cold proofing or Room temperature? скачать в хорошем качестве

What creates the BEST OPEN CRUMB? Cold proofing or Room temperature?

In this experiment I will show you what makes the best open crumb, cold proofing in the fridge or simply proofing at room temperature. This is something I always wondered about and figured why not make a quick experiment out of this. The dough I made is exactly the same as in this video:    • The LAST Sourdough Bread Recipe You Ever Need  . However, to create a more elastic dough I opted to increase the hydration level to around 80% (+ a little from the starter). This way the dough has more room to expand, it also makes dough handling a little more challenging. I did the regular bench kneading, followed by another set of lamination (   • How To Laminate Your Sourdough  ). Since the flour has around 15% protein, I opted for a doubling of the dough during the bulk fermentation. Recipe for the dough: 700 grams of bread flour (15% protein) 100 grams of whole wheat flour 640 grams of water (80%) 160 grams of sourdough starter (20%) 16 grams of salt (2%) Flour I am using: Blog article on different flours in Germany: https://thbrco.io/blog-flour Drax Mühle Manitoba flour 14% protein: https://thbrco.io/drax-flour For ze Germans - T550 at Rewe 11-12% protein: https://thbrco.io/rewe-aurora Mulino Padano 15% protein: https://thbrco.io/mulino-flour Strong whole wheat flour: https://thbrco.io/whole-wheat-flour Follow me here too: Github: https://thbrco.io/github Instagram: https://thbrco.io/instagram My blog: https://thbrco.io/blog My website: https://thbrco.io/homepage Reddit: https://thbrco.io/reddit Subscribe to my newsletter: https://thbrco.io/newsletter Telegram: https://thbrco.io/telegram Tiktok: https://thbrco.io/tiktok Support me/Merchandise: Get my starter Bread Pitt: https://thbrco.io/my-starter The bread themed T-Shirts/Hoodies I designed and wear: https://thbrco.io/bread-shirts-hoodies Tools: Banneton proofing basket (25cm length, 15cm width, 8.5cm height): https://thbrco.io/banneton Cooling rack: https://thbrco.io/cooling-rack Digital kitchen scale: https://thbrco.io/kitchen-scale Dough scraper: https://thbrco.io/dough-scraper Dutch oven for batards (Challenger Bread Pan): https://thbrco.io/dutch-oven-batards Dutch oven round (Lodge): https://thbrco.io/dutch-oven-round Dutch oven with glas lid (Brovn) - BREADCODE = 5% off: https://thbrco.io/dutch-oven-glas-lid Infrared thermometer: https://thbrco.io/infared-meter Loaf pan (30cm length x 12cm width x 9cm height): https://thbrco.io/loaf-pan-regular Loaf pan with lid (34cm length, 13cm width, 12cm height): https://thbrco.io/loaf-pan-lid No stick spray (vegetable based): https://thbrco.io/non-stick-spray Oven gloves: https://thbrco.io/oven-gloves pH meter to check acidity: https://thbrco.io/ph-meter Weck starter jars: https://thbrco.io/weck-jars Useful videos: Debaked ep. 1 - Pizza journey to Napoli: https://thbrco.io/debaked-napoli Debaked ep. 2 - Journey to a flour mill: https://thbrco.io/debaked-flour-mill Discard starter bread: https://thbrco.io/discard-starter-bread Fermentation time table: https://thbrco.io/fermentation-time-t... Make a sourdough starter: https://thbrco.io/make-sourdough-starter Make your starter more active: https://thbrco.io/more-active-starter Recommend sourdough bread recipe: https://thbrco.io/sourdough-recipe Chapters: 0:00 Intro 1:12 Removing the dough from the container 2:50 Preshaping for maximum open crumb 3:30 Shaping for the best open crumb 4:31 Proofing stage at room temperature and in the fridge 7:28 Baking and scoring room temperature dough 9:54 Baking and scoring fridge proofed dough 12:53 Both breads and the winner #sourdough #opencrumb