Open Crumb Tutorial | How to achieve the Best Open Crumb | Sourdough Masterclass

Beautiful loaf! Do you think l could use this recipe for a tin loaf sourdough?

Great bake well presented in detail

Looks amazing Chris.

It looks beautiful! Thanks for the simple, clear directions on your process. I'm not seeing the recipe though?

Amazing ..
plz share in details crossest recipe..( dough making .. folding.. resting.. baking .. )..
Plz plz plz plz plz

The Oirish Bakah!

Is this bread OK for diabetes T2

That looks wonderful 😋😊😊

Wow,so cool,I like sourdough bread!I think that only a good bread slicer can match your excellent cooking,do you want to try?I can introduce it for you!

Wow! Perfect! Bunny ears, eyes, and bum. 🐇

Okay, the goal of retirement is to make a Sourdough like that!❤ thank you for all the tips.

Great looking loaf Chris. I have a counter top oven. When baking bread should I have the top and bottom elements on in the oven and set to 250 degrees, and if so does the tray with water at the bottom not prevent the heat rising to the bottom of the bread? Sorry if that's a silly question 🤪 just a beginner 😊

❤❤that is delicious! ❤❤😊😊

Hi can tou share an eggfree basic sponge finger recipe

Mixed this up yesterday and baked it this morning. It didn't turn out quite like yours, but tastes great! I think I'm not quite ready for this high of hydration. I had a lot of trouble handling it. I keep hearing you say "Nice and easy", so I'm going try again with a little lower hydration and practice more. :)

This crumb of the bread looks awesome! I'm just wondering when you turn off the Fan of the oven, which setting stays on for the first 20 minutes? is it top and bottom heat?

This is roughly the method I use to make my bread and though the results are always good I can't seem to be able to achieve an open crumb. Also when I'm handling the dough before final shaping, it's never that elastic. I use 14% bread flour and some rye or wholemeal at around 70-75% hydration. I live in Greece so it's very hot during summer(bulk fermentation takes around 5hrs instead of 10-11 in the winter). I bake it in a dutch oven style casserole at roughly 210°. Can you think of any changes I should make to achieve an open crumb? Perhaps go up to 80% hydration?

Savage Sourdough!

Excellent video, excellent bread 👍

Saavage loaf Chris! Mate, my oven only runs fan on, so is there a tweak in the temperature or cook time youd recommend? Also, is it considered in the bulk fement stage as soon as you did the strech and fold, so total Bf time is around 5 hours is that correct ? Love your videos mate, thanks

i’m making my first ever bread today! thanks for the instructions!!

Thank you for the clear and distinct explanation. I hope the method works for me.

Thank you, Chris you got my hands itching to make sourdough when my new starter is ready. What fun watching !

Beautiful resultttt

My my best bread flour is 12.5 %whow would that work with this recipe

No dutch oven?my bread is not so open crumb, so I'm going to try your way. I think my dough is too dry 😊

Lovely bread … any everything else 😍

Can this open crumb recipe be used with an instant yeast ? 😊

Dude you re the man. Congrats. Let me see if i get it right. The secret for open crumb is a very extensible dough (you achieve with your long room temp fermentation) plus coil folds through out the first half or more of total fermentation time.

after shaping before you put the bread in fridge you do no let it proof outside?

Noice and easy. Will learn

Chris Thank you so much..iam one of those who kept asking for the recipe

But then what about the starter..how long should it be used after being mixed

Please

Thank you

That is really high hydration it's a beautiful loaf.. beautiful crumb ❤what is the hydration about 85% to 90% does that have a lot to do with having such a beautiful open crumb