LACY CRUMB quest. Open crumb sourdough bread. | by JoyRideCoffee

LACY crumb sourdough bread recipe. "It's as if every single hole in the loaf has been inflated to its maximum capacity and then baked into place. There are absolutely no dense spots in a crumb like this. It's mostly just air. And the crumb glistens like a snowflake in the sun. Lacy crumb is a beautiful thing to behold. It's really a sign of perfectly developed dough, maximal fermentation, and skillful handling. [...] Fermentation, fermentation, fermentation. This is the key. If your loaf is not maximally proofed, then there is little chance of achieving laciness."Trevor J. Willson - Open Crumb Mastery (https://trevorjwilson.selz.com/item/open-crumb-mastery-for-the-intermediate-sourdough-baker-1-1)

My "road" is still long to the laciness that Trevor talks about in his sensational book which, I must admit, has somehow changed my life. In my quest of the lacy crumb, I made two special loaves that deserve at least a beautiful video here on my channel. For immortality.

Formula for two loaves:
550 white flour italaian: le 5 stagioni100g whole wheat (coarsely ground)
530g water
130g sourdough starter (100% hydration)
15g salt

Method:
mixing flour & water
2h rest (autolyse)
4-6 mins. kneading with starter
30mins rest
4-6 mins. kneading with salt
30 mins. rest
strong fold on table
30 mins. rest
lamination60 mins. rest
fold 1
60 mins. rest
fold 2
120 mins. rest
shaping18h final proofing in the fridge at 4 degrees Celsius
bake 10 mins. with steam at 240 degrees C and 30 mins. without steam at 210 degrees Celsius (see my baking method here: https://www.youtube.com/post/UgyVXU1zbtYfpTiV_tx4AaABCQ)

If you're like me animated by the same passion, subscribe & comments are most welcome.

I have made for my followers a list of essential tools for baking bread at home. These are my personal choices based on experience so far. Remember, buying from these links makes my JoyRideCoffee journey to continue. Ad links!

Hario Kettle: https://amzn.to/3ko2x4j
Hario scale: https://amzn.to/3nhb22Z
Glass Jar for sourdough starter: https://amzn.to/2UnHVyk
Pyrex square dish for bulk proofing: https://amzn.to/3ndvQsb
Non Slip Stainless Steel Mixing Bowls: https://amzn.to/2IqJBVC
Danish Dough Whisk Bread Mixer: https://amzn.to/2IqIHZe
Silicone spatula: https://amzn.to/3kwGU1X
Grinder for bran (for airy whole wheat loaves): https://amzn.to/3loi6dJ
Pulp Banneton Proofing Basket: https://amzn.to/2IhHbZx
Big Bench Scraper 5 Inch x 7 Inch https://amzn.to/2ItRycD
Dough & Bowl Scrapers: https://amzn.to/2Ix7Voh
Zatoba Bread Lame: https://amzn.to/3koALob
Bread Lame: https://amzn.to/2IuUCoF
Pizza Peel: https://amzn.to/2IwPu3v
French Baguette Baking Pan, Non-stick Perforated: https://amzn.to/2GTIDAx
Baking Steel Griddle: https://amzn.to/36oXA6l
Natural Lava Rocks: https://amzn.to/32BKukS
Inspired by:
- Trevor Jay Wilson: https://www.instagram.com/trevorjaywilson/
- Kristen (fullproofbaking): https://www.instagram.com/fullproofbaking/

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