Want A More Open Crumb Sourdough? How to Shape A Batard.
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- Опубликовано: 6 авг 2024
- I frequently get asked: How do I get a more open crumb in a loaf of sourdough bread? There are a number of ways to do this, but I think one of the simplest ways to achieve a more open crumb lies in the shaping.
Shaping a loaf into a batard (oblong) as opposed to a boule (round), for whatever reason always gives me a more open crumb.
In this video, I walk you through the steps of shaping a sourdough batard after the bulk fermentation for two separate batches of dough, one made with all bread flour, one made with some stone-milled whole wheat flours. Throughout the video, I cut through 4 loaves of bread, each shaped as a batard. None of these doughs employed an autolyse or preferment or levain. The recipes are linked below.
This is one of ten bread baking tips I share in a recent blog post: alexandracooks.com/2021/03/14...
Sourdough Resources:
How to Feed, Store, and Maintain a Sourdough Starter: alexandracooks.com/2019/11/07...
Simple Sourdough Bread, Step by Step: alexandracooks.com/2017/10/24...
Wholewheat-ish Sourdough Bread, Step by Step: alexandracooks.com/2019/11/07...
Why is My Sourdough So Sticky?: alexandracooks.com/2020/08/28...
The cast iron baking pan I am using in this video is the Challenger Bread Pan. It's a little pricey, but worth it if you do a lot of sourdough bread baking. The handles on top make it soooo easy: challengerbreadware.com/produ... (affiliate link)
I also love the Lodge Dutch Oven that's 5 quarts and less $$ (affiliate link): www.amazon.com/gp/product/B00...
I swear by flour sack towels, which allow me to plop the shaped loaves into the towel-lined bannetons without using any additional flour: Here are two favorites: www.amazon.com/gp/product/B07... (affiliate)
www.dotandarmy.com/products/f...
-⏱️Timestamps⏱️--
0:00 Slicing open a sourdough batard to reveal an open crumb.
0:21Turning out sourdough that has completed the bulk fermentation.
0:32 Preshaping a round of sourdough.
0:50 Turning out a whole wheat sourdough that has completed the bulk fermentation.
0:58 Preshaping a whole wheat round of sourdough.
1:21 Bench rest.
1:23 Shaping a sourdough batard.
1:55 Transferring batard to towel-lined banneton.
2:19 Transferring batard to fridge for 24 hours.
2:29 Shaping another sourdough batard.
3:06 Transferring batard to towel-lined banneton.
3:31 Transferring batard to fridge for 24 hours.
3:40 Scoring a sourdough batard.
4:18 Transferring scored sourdough batard to preheated Dutch oven.
4:37 Uncovering the Dutch oven after 30 minutes.
4:57 Cutting into cooled sourdough batard.
5:16 Scoring and Baking the whole wheat sourdough batard.
5:49 Removing the baked whole wheat sourdough batard from the oven.
6:00 Cutting into the whole wheat sourdough batard.
6:18 Cutting into one final sourdough batard. 
Хобби
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I wish all youtube videos were like this… straight into the action, no chat, no annoying music like we need ‘entertaining’ rather than information and natural sounds!
By far the best sourdough shaping video! No distracting talk or music, just skilled hands doing their thing clearly. Thanks!!
Beautiful loaves, but when i heard the children laughing and playing in the background at the end, that’s when i clicked subscribe. Moms are awesome.
Awww thank you :) :) :)
I really enjoyed your silent video and you cute little children's laughter in the background. Your bread is beautiful. I hope i get an open crumb like yours🙂
I don't think I understood the phrase "baker's hands" until I saw yours. Absolutely amazing!
This is one of the most relaxing and satisfying videos to watch. The Bob Ross of bread 🍞 💕
Thank you, Shannon 🥰🥰🥰🥰🥰
I just love watching the dough settle. It’s mesmerizing
I'm amazed at how you did the shaping without any flour!
Me too!
Great video. Thank you. Loved just hearing kitchen sounds and not some obnoxious music.
Sudden realization that I'm an official sourdough nerd 🤓 as this was beautiful to watch (twice). #goals
Great to hear :)
Hi me too , who knew we needed to know the ins and outs of this , but we do ,
Haha me too 😂
I have been baking your bread for 2 years, sooo glad to see some very helpful videos as my baking has been rather hit or miss! Thanks so much, continue your great baking!❤❤
Very serene and relaxing video. Thank you for not talking
Good demo and fun to watch. And a great example of "baker's hands" handling sticky dough.
Great video. Great recipe. Ali has the capacity of being extremely detailed with her recipes. It is always a no fail.
So easy to follow...love the sound of your folds.
Dang, probably top 5 most enjoyable bread bids
Fantastic dough, great hand skills, perfect bread. Thank you for showing us your techniques! Big ups from Italy
This page is specialized and not just general culture. We thank you for your great efforts to enrich our passion in baking. I am just a fan of home baking, especially traditional bread.
WOW! A-BEE-YOU-TEA-FULL loaf, perfect crumb and OMG! That Blistered crust!! YOU are my HERO!
This was such a visually pleasing video!
Love to watch the gentle handling and touch when shaping. Think that that is one key to getting such lovely results. Thanks for sharing your methods.
Thank you :) 💕💕💕
Absolutely stunning bread
This is a gamechanger for me !🤩 Thank you so much
thank you Alexandra! I've been trying to get that open crump for months! Tried all sorts of hydration levels, flour, gluten development techniques. They all helped get there but...my quest is over, the shaping just did it!! Crazy good results!
I didn't know were to pay attention, it was perfect in every spec 😍 the blisters, the crumb and that crust OMG.
Thank you, Nico 🙏🏽💕
Thanks for this tutorial! Very easy technique, perfect results, I'm going to use your method for tomorrows bread, hopefully I'll get similar blistering and oven spring:)
I agree with others: great video, to the point, and great hands too!
This video was super helpful, a few things that really helped me and I think lead to a better, more airy crumb were. 1.) Don't flour the bench if you don't need, the tension helps with the shaping 2.) The bench scraper technique - I think I was overworking my dough when trying to shape a tight ball. If anything, having a looser shape makes it easier to shape the batard. 3.) Put the dough seam up after that first shape, allows you to keep a nice tension and smooth shape for the eventual outside of your loaf.
WOW !!! beautiful breads !!!
UNE MERVEILLE!!!❤
MERCI🤗
amazing skills, perfect bread - thank you, I am giving it a go in 15 mins or so :)
Thank you for this fantastic video! I’ve been making bread for about 3 months and this is the best and most helpful video I’ve seen yet!
Wonderful to hear!
We are really excited to start maiming bread videos too
I think your fermentation and starter is on point here. I fold exactly the same but I'm struggling to get anywhere close to your bread. My starter never seems active enough and only manages a weak rise of twice size.
I just got your cookbook Bread Toast Crumbs. I LOVE IT! You have been my guidance with recipes during my sourdough journey. Will you ever consider doing a book with starter recipes? I know your site has a great catalog, but I love supporting other chefs and I love the way BTC was put together. Lovely.
HI
Apart from this being a great visual tutorial, I am blown away by your beautiful hand movements! Shalom to us only in Christ Yeshua.
Видно без всяких слов опытные руки. Творческие руки. Руки артиста!
I made 2 seperate artisan bread doughs after watching your video. I cooked one last night, the 2nd one is getting a 2 day fermentation in the fridge (baking it tomorrow). I followed your directions/example on folding and shaping the dough. I didn't get the maximum oven spring but it was so much better than all the times before. I don't have a proofing basket so I heavily floured linen tea towels. Thank you so much for sharing your knowledge.
So great to hear this! How did the loaf turn out that got the extra day in the fridge?
It look amazing!🌺
Nicely done.
Amazing loaves. If this is 12.7% KABF I'm really impressed. I believe your whole process is spot-on, not just your shaping. So many factors have to come together to achieve that crumb. I'm still trying to perfect mine. Thanks for the video!
Is that particular bread flour difficult to work with? I am struggling with it to get a good crumb, but I'm not an experienced baker.
Awesome and the first loaf had a happy face.
No flour on towel! Love it!
😍 BEAUTIFUL!!!😍
Simple tips, but it's work. That's the way!
Nice crumb love it 😍
I could almost smell the fresh bread when you sliced it 😍 5:07
You are the best! I love all your recipes and videos! Do you have a recipe for a 75% whole wheat sourdough or a multigrain sourdough bread?
Amazing!
As a baker lol I love this, no explain. I’m just understanding
Wonderful loaves
Deliciously good! 😍🤤
Wonderful ❤
Wow those blisters!
I love that this is pure, close up demo, without talking.
So good. Cheers. Xxx Sydney.
i'm a professional baker and wow your breads looked fantastic!! i love the bubbles on the crust and the cut sound too. very nice job!
Awww thank you :)
Perferto scoring plus the results is great! Thank you for making it look easy.
I could almost smell the bread. I don't know which I like more, the bread or the children giggling in the background.
Awww thanks, Cathy :) :) :)
Wow all of that void space looks so tasty😳
Woow... it's amazing *__*
Wow. Just wow. Gorgeous. You are a badass. Will look out for more videos of you. Thank you.
This is exactly what I am looking for. Gonna try tonight. Can you please explain the routine before shaping stage? How long was the bulk fermentation and how many S&f / CF during bulk fermentation? Thank you so much
You had me at crunch hello!
Beautiful 😍😍😍
Both breads really are perfect. I think no flour in shaping and in the banneton helps alot for the blistering and open crumb. But most doughs would stick to the banneton. But I will try less flour during shaping and banneton rest.
Awesom Bread..
Damn, I need to lift my baking game........
Wow, Thanks
Perfecto bread
How could anyone down vote this? That bread was BEAUTIFUL. I will definitely be referencing this when I make batards again, thank you!!
Thank you, Curtis 🙏🏽🙏🏽
The reveal was beautiful. The giggling in the background no doubt was indicative of someone getting a piece of Mom's next loaf of bread. Only one observation. Please get safety razors. You gave me the willies with the two edge one. Home Depot or Lowes.
Fabulous
Those blisters are also killing me.👍👍
🥰🥰🥰🥰
Magnifique
I love your wooden counter top. What is is made from and how do you clean it and take care of it.
For healthiest bread try to use whole duro wheat flour at least 50%. More difficult to work with sticky thick less bubbles inside but tasty and last longer
I've gotten some fairly good open crumb forming boules, but you just gave me the last piece of the puzzle-form batards not boules (always with a light touch of course). I subscribed immediately!! Thank you so much. I'm using a marble slab as bench, but I do have wood. How do you keep the dough from sticking to your hands? Small amounts of water? I'll watch all the rest of your videos. Thanks again.
Same question, and also keeping the dough from sticking to the surface? Doesn't look like you're using water so I'm guessing olive oil??
Thanks for this video. Is there preceding video showing your recipe and steps leading up to this video?
Thank you for a great tutorial..Can you please tell us what percentage starter you used ?
Oh nice 👍
Alexandra, thank you for sharing your shaping technique. Beautiful loaves there! I do have a question. What kind of work surface or cutting board you’re using on this video? It looks bigger than the regular size wooden board.
Hi Alexandra, thanks for your extremely useful video. I have a question, the preshaping you did at the beginning, was it after the dough raised for the 1st time, or after the 2nd rise?
Okay, I’ve finally found the best sourdough artist! Do you use convection?
hi, thank you! Is this the Simple Sourdough Bread, Step by Step recipe? How much starter do you use? The recipe says 50g to 100g. What's the hydration of your starter at this step? The part where you say "Let it Rise," how long do you let it rise, and at what temperature? The step where you transfer it to a straight-sided vessel, you cover it. How long does it stay covered, and at what temp before you perform the first stretch and fold? How long is the total bulk fermentation period and at what temperature? How cold do you keep your refrigerator? In my very limited experience, precision is so important when working with wild yeast, hence all the questions about time and temperature. Thanks in advance!
Does the simple sourdough video linked in the description use the dough recipe as the loaves in this video? Beautiful bread by the way. I can tell that those hands have shaped some bread!
What’s the secret of those crazy wild beautiful blisters. I bake in cast iron Dutch ovens and I like a liter colored crust so I bake almost entirely in the Dutch oven with lid on. It still browns but not so dark. I don’t get many blisters.
Thanks for the vid! How is it that the bread did not stick to the towel during shaping? Was it a wet towel or does the cloth used for the towel matter?
I have been looking for a cast iron bread baking covered pot for so long….would you be inclined to share where you found this one? Please. It seems perfect.
Amazing!!! Fantastic, I am impressed about you breaking dish that you have! tell me please where did you buy it from? thank you for video
Thanks!! It's a Challenger Bread Pan: challengerbreadware.com/product/challenger-bread-pan/?ref=alexandracooks&campaign=ChallengerBreadPan (affiliate)
@@AlexandraStafford oh my God i want it!!! thanks
Beautiful. My questions are:, do you bring the cold proofed dough back to room temp before scoring and baking, or do you bake right from the fridge? Have you had luck using a baking sheet and steam vs. the Dutch oven? Thank you!
No, cold dough is soooo much easier to score
What is the wood surface you are working on? It seems very smooth and shiny.
I watch videos like this and I have come to realize that its not that I do not know how to shape. Its that no matter how well I follow and recipe and do exactly what is said and shown, my dough will never be able to move like this without sticking to the table, dough scraper or the towel. I have been baking bread for a couple years now and have had some pretty great success, but i have always had to find ways to battle the fact that its going to stick no matter what I do. Any tips ?
Hi Alexandria. Have you done any stretch and folds before this pre-shape and final shape or only let rest in containers for bulk fermentation and either way how long of a bulk ferment? Thanks for the tutorial.
Hi! I do stretches and folds at 30 minute intervals for the first two hours after I mix the dough. Then nothing else during the bulk fermentation. I link to the recipes above, and there are videos for each of those recipes.
I never get that clean scoring @4:05 no matter what blade or lame I try. Am I shaping improperly or is my proof game off point?
Aha, I knew I do someth wrong . I was almost decided to quit .I’ll give it one more try .
Beautiful sourdough,
So when you pull it out of the fridge you don’t need to let bread warm up?
How do you stop it from sticking to the cloth. Thanks
I wonder why I never get these open crumbs. I get small ones, but never big ones. Might it have something to do with the flours I use? I never use wheat! Only Emmer and spelt, sometimes Einkorn, and often a mix of them.
Wow 🤩. What about working with a whole-wheat flour?
Are the cloths pre-floured or how do you prevent the dough from sticking to them during final proofing?
Awesome! What was your bulk fermentation time an temp?