OPEN CRUMB Sourdough Bread - Fast Forward Version in 1:44 minutes.

Learn the basics of creating an Open Crumb Sourdough Bread in just 1:44 minutes. This tutorial focuses on the main aspects and leaves out the boring parts. You can use it to have a basic understanding, the full version can be found here: It’s a high hydration sourdough with around 80% humidity. The humidity is one of the factors that contributes to an open crumb. A wet dough becomes much more difficult to handle, which means that the baker needs to have an even better technique. Ingredients for the dough: - 500 grams strong bread flour (mine had 14% protein) - 400 grams of water - 100 grams of sourdough starter - 10 grams of salt