LACY CRUMB quest. Open crumb sourdough bread. | by JoyRideCoffee
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- Опубликовано: 6 авг 2024
- 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 (trevorjwilson.selz.com/item/o...)
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: • Post )
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: amzn.to/3ko2x4j
Hario scale: amzn.to/3nhb22Z
Glass Jar for sourdough starter: amzn.to/2UnHVyk
Pyrex square dish for bulk proofing: amzn.to/3ndvQsb
Non Slip Stainless Steel Mixing Bowls: amzn.to/2IqJBVC
Danish Dough Whisk Bread Mixer: amzn.to/2IqIHZe
Silicone spatula: amzn.to/3kwGU1X
Grinder for bran (for airy whole wheat loaves): amzn.to/3loi6dJ
Pulp Banneton Proofing Basket: amzn.to/2IhHbZx
Big Bench Scraper 5 Inch x 7 Inch amzn.to/2ItRycD
Dough & Bowl Scrapers: amzn.to/2Ix7Voh
Zatoba Bread Lame: amzn.to/3koALob
Bread Lame: amzn.to/2IuUCoF
Pizza Peel: amzn.to/2IwPu3v
French Baguette Baking Pan, Non-stick Perforated: amzn.to/2GTIDAx
Baking Steel Griddle: amzn.to/36oXA6l
Natural Lava Rocks: amzn.to/32BKukS
Inspired by:
- Trevor Jay Wilson: / trevorjaywilson
- Kristen (fullproofbaking): / fullproofbaking
![My LAZY BREAD. The most EASIEST [OPEN CRUMB] sourdough bread. | by JoyRideCoffee](http://i.ytimg.com/vi/xbMqGxEfsvA/mqdefault.jpg)
![My LAZY BREAD. The most EASIEST [OPEN CRUMB] sourdough bread. | by JoyRideCoffee](/img/tr.png)
![Jordan Adetunji - KEHLANI REMIX (feat. Kehlani) [Official Video]](http://i.ytimg.com/vi/EeJ8n5PxFGE/mqdefault.jpg)
What a wonderful video! Your channel is outstanding! It's clear to me that you truly "get it". It shows in your method and handling, it shows in your commentary, and it shows in your final results. Your bread looks absolutely amazing! I love that you point out the necessity of a critical eye, and I can tell that no one is more critical of your bread than you are -- that is why you excel! Well done, my friend. Thank you so much for your kind words -- it means more to me than you know. I look forward to more videos from you!. Cheers!
Trevor J. Wilson Thank you Trevor, I was overwhelmed when I saw that you commented. I don't have the right words for an answer that expresses how significant your book and your philosophical way of looking at the process of "building" a loaf of bread were to me. And especially the respect for bread. You have given a passion to a large number of people and what does passion mean other than life? This seems to me an important lesson too. (secretly I want to see you actively again on your instagram account)
bruh when u gonna come back from the dead and post some CONTENT
Congratulations on such a nice comment from a mutual hero Gicu. I also have Trevor's book if anyone is reading this I encourage you to buy it from him - it's a great read and you'll learn from it.
wow i like trevor n his books...i guess you r doing a great job ...that he commented on your work..u must be in 7th heaven....i love all your videos
We miss you so much !!! Here in Greece, amateur bakers love you.
I love how you handle the dough with such gentle touch like handling a new-born baby
Thank you!
..the DOUGH IS a newborn baby-dough!
No slap and fold on this one :)
Wow.this is beyond making a loaf of bread. The additional comments to the footage are very helpful, the music is mesmerizing. Results are extraordinary. Thank you!
I am so sorry, that a viewer would "thumb down" your hard work over the speed of the clip. How petty can one be. Viewers can decrease the speed of any video by clicking on the three dots on the upper right hand corner, and lower the speed from there. This is a great tutorial. I, and many others think so. God bless you in all your future endeavors! Great job! Sad, that in this day & age, fools stay ignorant on how computers, cell phones, etc., work.
I like to think they just enjoy the almost meditative aspect of her videos. WIth the music and the pace these videos are more thna just tutorials. I don't take that comment negatively. I am also enjoying the pace.
I love watching your videos, listening to the great music and experiencing the beautiful outdoor scenery. The fact that there’s no talking, you let your work speak for itself. Thank you for sharing your amazing arts.
The Bob Ross of bread. I love it. I actually think my blood pressure drops and I'm learning something at the same time. Thanks for sharing!
Thank you!
Once again, a masterpiece...beautiful bread, beautiful music, fascinating nature! Many thanks for sharing your art.
Omg, I learned so much in this video. Thank you so much, I just figured out the mistake I was making.
Viewers,
What you are watching is a ballet, skilled physical movement set to music with scenes leading to final resolution of the story- the ultimate loaf. This effort is a unique modern day.masterpiece. Thank you joyride coffee.
Thank you Roberta!
These are really awesome loaves and it's fantastic that you've shown us how you did it.
The love of making bread, is the love of life .
Thank you Riley, true!
Great video! Very inspiring for me to keep improving my sourdough baking technique. Thank you.
Thank you for sharing this fantastic video. I love sourdough bread making, biking and beautiful latte coffees. Truly heaven.
I just discovered this channel and currently IN LOVE!! That bread looks perfect!
Thanks soo much for your video!!! Even excellent music and gorgeous forest!
This was so helpful, thank you! I learned quite a few things.
Simply awe inspiring once again. He was a baker extraordinaire in a former life, I'm sure.
:))) Thank you!
The absolute honesty behind every step, everything is explained to perfection in order to understand better your dough. bread is not just baking, its a chemical, very complex process. and you help all of us to get it right, without any secrets or conceitedness.
Perfekt. And you included the major ratio hint for a good sourdough at the peak point. Thank you!
So nice to see a new video from you. Beautiful bread. I learned so much. Thank you.
Fantástico!!! Choro de emoção vendo esse vídeo!!! Parabéns
Inspiring really! Thank you so much for your amazing sharing🙌🏻
I love the bike breaks! How to also stay in shape when eating lots of bread ;)
Awsome video, great instructions and music!!!! Kudos!!!!!!
now i did this twice and each time is just a wonderful bread i can't thank you enough for all the efforts you making to give all what you know thanks
Thank you!
This is the most beautiful video! So helpful. My passion is sourdough and latte art also!
Wow! That bread looks amazing!
우리 빵 아저씨 영상 너무 너무 좋아요^^ 보면서 늘 힐링합니다. 고마워요😊😊
My favorite channel for sourdough technique.
Thank you Richard!
This is truly a work of art. I love how in this video you also go into more detail with all the comments. I just baked sourdough this morning that unfortunately failed due to baking in a different environment than usual, so I wasn't able to adjust the bulk fermentation timing I bet..
Now after watching this, I want to get right into baking the next set of loaves. With your expertise, are you able to just feel when the bulk fermenting is done or do you follow some kind of "if temperature is 'x' degrees, then bulk should be 'y' hours" thing?
I've watched many people bake sourdough on RUclips, but I must say, you have the best results every time. Also, the music in this video was great and it fitted perfectly and somehow you managed to make baking a Sourdough bread into emotional phenomena. Who would have thought that watching someone bake a bread could simultaneously make you so close to crying and laughing of joy?
Simply amazing!
When I make bread I rely mostly on what I feel: I see, I feel the texture and almost not at all on time or temperature. Somehow the brain learns from baking to baking what the eyes and hands transmit. Practice, critical thinking, self-forgiveness and the power to take it every time from the beginning with small changesin process are extremely important.
Thanks starting to get the hang of the cold proof for the same reason and now I see that I should not look for a rise in the proofed dough. Making smaller batches starting yesterday. Thank you you are my inspiration in sourdough-goals.
I so admire what you're able to do!
Thank you for these fantastic videos! I’m trying this one out today, but noticed that after Fold 1, the rest time is 30 min in the video, but 60 in the instructions. You said 5 1/2 total, so it appears that 60 is the one. Best sourdough videos to learn from!
just truly awe inspiring 👏🏻👏🏻 thank you for the tip on the strong starter - been searching for that last 2 days...and here you've posted it with a perfect result !⭐️🌟⭐️
Thank you Mohini!
Marvelous video, always a pleasure to see you making bread. The bike ride, beautiful!
Thank you Veronica.
Stunning, Stunning and Stunning!!!
Thank you for such an informative and fabulous video. I have always been so disappointed when baking a sour dough loaf of bread. It's so time consuming, and no matter what I do, it always turns out dense like lava rock.
You have inspired me to try again with your beautiful video illustration.
Thank you for sharing your awesome talent 👏
Wow, that's perfection and passion ❣️
So satisfying watching this, almost meditative...
I have a question, sorry if it's dumb!!
Would the autolyse method work with a year dough??
I'm not an experienced baker....learning.
You're channel feels nice and calm and sticks to the basic things. I like that. Thank you for sharing your bread making. I am jealous of where you live. I wish I wasn't, but I am.
Masterpiece! Thank you so much for this great Video:)
Thank you!
How anyone could give a thumbs down for a video with this much work, editing and love is beyond me. Our morning coffee is always more enjoyable when you have a new upload. Even if we know that our loaves will never reach that level of perfection, we did learn a lot, and that after more than 45 years of homemade bread... Cheers!
Thank you. I couldn't even thumb down even the most unsuccessful bread. It is still a bread that makes us happy and nourishes us no matter what.
Absolutely your best bread ever! Thanks for sharing it with us. It was a pleasure to see your passion in action. I don't know where you live but it's very nice there. It's a honor to see that you used Italian flour. Many greetings from Italy ;-)
Beautiful bread! You should feel very proud.
So many lessons here, and I think an important one seems to be: a recipe is a great jumping-off point, but it’s so critical to learn to “read” the dough - the look and feel at every step of the way tells you what’s going on and how to proceed.
this is amazing thank you so much !!!!
Fantastic video and mastery Joyride!
It's amazing what incredible results you manage to achieve with all your experience now. Your loaves always make me dream that one day, I'll be able to achieve almost the same quality.
Congratulations mate!
Cheers and take care!
Thank you Fabrizio!
Just discovered this video and it is amazing. Infact it puts me in a trance. I am struggling with the crumb of my sourdough and am going to try it the way you have. Really great points. And I get emotional watching it because it reminds me of the woods I used to cycle in when I was growing up!
Thank you Sheila!
Glorious glorious Bread!!! Benfatto!!
Perfect crumb! And the vid is well done along the lines of ASMR.
Thank you!
Exceptionnel mais extrêmement long à obtenir, bon travail , merci pour le partage .
Merci!
Beautiful! More! :)
The best video ever about this topic.
To avoid overfermentation I put a small dough-ball in a glas of water -room temperature. When the ball comes up and starts floating, the fermentation is enough.
Thank you for the video.
Thank you! I have never used the method but I would bet that the growth behaves differently from flour to flour.
Amazing video once again! Sid .
Definitely the best crumb on youtube. I doff my hat to you good sir.
Thank you!
true, not so easy to find a youtuber with similar results
Thank you Thank you!! Your advices are always helpful. Btw since my starter is much stronger I got better results. Must improve skills now
Thank you Amandine. With confidence in you.
You're the magician of breads. Amazing what you're able to do with these three simple ingredients. I wish I could "feel" the dough the way you do. Absolutely stunning! And the music was beautiful too! 😉
thank you. you will feel, just make bread
@@BreadbyJoyRideCoffee I bake a lot... different breads. As I'm German I love to bake our dark whole grain bread... we call it "black bread". Sourdough has become my passion though. I love the taste and texture. I just can't control the fermentation the way you do. I had some real great results and some good results. No complete failure so far. I'll keep practicing. I'm a real rookie at sourdough baking... maybe 3 months now. So there is hope. 😉 Thanks for the inspiration. 🌹
Wauv, once again an extremely instructional video from you. I have tried and tried again to make breads with such crumb structure. The part where you discussed lamination, in particular that you folded the dough a bit too much, was inspiring. May I suggest a video where you show what can go wrong, and how you adapt?
That crumb is just perfect. Amazing vídeo and technic.
Thank you Jose!
@@BreadbyJoyRideCoffee btw, how big are those bannetons? 500g or 750g?
I can make coffee that looks as good as yours but my bread has some way to go before it looks as good as those, I am working on it.
You are a real master thanks for sharing it with us.
Awesome video and bread
So beautiful !!
Thank you!
So beautiful ❤
I am watching all videos & ask questions on discord. I have had quite a few under fermented bread! Been trying for an open crumb & crispy crust since Feb. March in a changing climate from cold to average temp 17 -18C. My last loaf was BF for 10 hours- & still under fermented! Practice practice hopefully I will get it! Just found out about Trevor Wilson’s ebook & can’t wait to get it!!
Love the videos thx
You really nailed it !!
PERFECT !!!
Your videos give me such pleasure, and have taught me so much about how to get my sourdough to turn out more like I want it. I just saw this video last night and, like always with your videos, it made me want to have some dough in my hands RIGHT THEN! You are such an inspiration and a fine teacher. I agree with the person who commented "best sourdough videos on the internet". Thank you!
Thank you! I admit, when I started making movies I set out to do something beyond what exists at the moment. I don't know how successful I was, obviously the videos can be improved.
@@BreadbyJoyRideCoffee You suggested to someone that they keep their starter at room temp; how often do you have to feed it at room temp? My other question: I'm trying to do things with just whole wheat flour (except using bread flour in starter sometimes), and I have trouble balancing getting enough hydration to make it easy to knead Rubaud style with making the dough not strong enough - do I need to knead more to develop gluten more? Add extra folding steps? I keep experimenting but haven't hit the magic point. The whole wheat I'm currently using is a hard white whole wheat with 15% protein.
Perfect! I have been trying to achieve this crumb. So soft and nice.. sometimes I can, sometimes fails 😅😅
Omule ... ești tare. Felicitări!
Mersi :)
Funny thing, I frequently ride my bike waiting for the rests. Road bike though. Nice bread!
Dream-like video and music
This song is beautiful
Wow outstanding sir 👏👏👏
Well done, looks delicious.
Thank you!
Fantastic ! !!!
Thank you!
One of the two best sourdough RUclipsrs
Thanks! There are many others with amazing infos in bread making.
Who is the other one for you? The Danish geek?
I will give it a try. But i need to get this flour first. I am excited that my Mockmill is on the way.
That's my ideal structure but one I rarely manage to attain. Your videos are excellent!
Thank you!
If you live in the US, get King Arthur Artisan Bread Flour. You'll be amazed at the results.
one word: superb!
Thank you Daniele!
I followed along after watching through the video. I missed the bulk proof temp of ~78 degrees F so I ended up trying to make it up at the end by warming things up and then doing a few more cable folds spaced out 30 minutes apart. We'll see what I end up with. However, I'm excited to try it again with one session under my belt, using the correct bulk ferment temperature. Thank you for the inspiring video, I've learned so much!
With a steel plate in the oven and better temperature control during bulk fermentation/manipulation, my second and third batches came out divine! Warning! If you make this sourdough you will be sharing so much that you will be baking every week!
Thank you again for showing, so clearly, how to create this beautiful bread!
Good job. You really nailed it. That crumb looks delicious. Now all you need is a pot of molten cheese in which you dip that bread. Njom njom.
:)) Thank you!
WOW Dude you are a true artist
thank you!
Some of your loaves just seem perfect to me. I started baking sourdough for myself at the start of quarantine, and I've done about 1 per week since April. My first loaf was pretty flat with a closed crumb. Since then I've managed to get relatively successful loaves with up to 75% hydration. I still might be lacking some basic tools to make it better, like generating enough steam, or a banneton, but once I got a bench knife and got better at shaping, that fixed a lot of my problems. Now I can achieve pretty good oven spring and open crumb, but still haven't managed to get a good ear. Soon, I'd like to experiment with better flours besides just King Arthur, and seeing if I can increase the hydration to the mid 80s without disaster.
Your loaves are an inspiration to me and I've learned a lot from the videos.
Thank you!
I’ve watched a lot least 20 times before I follow your video. Thanks
Thank you!
Bread by Joy Ride Coffee I just baked the two loaves this morning, and I’m quite happy with the even crumbs. It’s just I didn’t get that beautiful oven spring like you did. Also, when I scored the dough, the lame was caught on the dough and I could not get a clean slash. The climate of where I’m from is very humid and hot. Should I shorten the time of my bulk fermentation? Thanks 🙏🏻
pâine grozavă!
I see you use the same flour as I do, so I don’t have an excuse anymore. I have had nice crumbs, but the result still varies a lot.
Baked this first time - Today. The result is: upper half of loaf - with huge open crumb - almost emptiness, the lower part was fine with nice open/lacy crumb. Please comment, why is this happened? What went wrong, and how to avoid it in future. In general, bread has fantastic taste, moisture, and more. I'm going to bake this again on 19th february, so, please advise. I'm reading TrevorJ.Wilson's book, The Open Crumb Mastery, thank you very much for opportunity to find this book. it is very good! May be I will find the answer there. I like all your recipes, your handling the dough, i watched many of them several times and will continue. Thank you, God bless you! Also, the forest looks like Vienna forest, it is so, soothing and inviting...
Watching you handle dough i so relaxing and inspiring. My personal favorite part of making a loaf is the moment I cradle the final shaped batard in my hands and lay it to rest in the banister. It feels so delicate and vulnerable, like it's my little baby. LOL. What's your favorite part?
Edit: And BTW - I love those nature clips you put in. great skills there too!
I have more pleasures, now I like to spread the dough when I make that strong fold. :)))
Your video is relaxing～
High protein flour can be hard to find in some US markets. You can get King Arthur Organic Bread flour 12.5% or Hayden Mills at around 14% from the mills direct. Bobs Red Mill at, I think, around 11%.
perfection
You're bread is amazing. Thanks for posting! I'm trying your recipe and technique now alongside my usual recipe. Can't wait to see the result!
I did note maybe a discrepancy? @13:30 the note says "Rest for 30mins.". Is that a typo? should it be rest for 1 hour as in the description?
so much of patience
I can't stay away from your channel, and I can't stay away from Trevor's book.
I am concerned that I haven't heard anything from Master Trevor. I hate to say but I think I heard he had passed away. I so hope I'm absolutely wrong, and I don't know who and where to ask.
I hope you're still checking messages after the much deserved comment from Trevor.
Please let me know here or by private message if you know anything about it. My heart has been heavy for a while and I would love to know.
Congratulations!!!
Love your videos.
Monica 🌹❤
Monica, few days ago I saw on his Instagram a post from him. I think everything is ok. It's healthy sometimes to take a break, reevaluate yourself and then continue on the path you see as clearly as possible.
I watch this for the second time. It's a beautiful meditative journey! Next time, I'm going to do my yoga and then watch this. What is the music from, may I ask?
All of your videos are absolutely outstanding! Thanks for taking the time to share.
What would you estimate your room temperature during the overnight starter ferment and also the bulk ferment during the day? Knowing the timing is nice, but knowing the timing and also the temperature is more informative.
Again, Thanks.
Danny Ayo
Update - just noticed in the video, towards the end you mention 26C (79F) for the BF.
Wow. I was so glad to discover a new video! So much do I learn by your thorough information and demonstration.
My self criticism is also high, and currently I'm focusing on two things: determine when bulk is over and the final shape.
Could you please explain how do you know when bulk is completed? by volume? aliquot jar? feel in the hand?
Thank you in advance. Looking forward to watching your videos.
No, I don't use aliquot. around 40-50% rise in bulk but is hard to apreciate. You need to experiment more and then you can rely on how your hands feel.
One of the most relaxing videos I've seen in a while, masterful. Beginning to really appreciate that the long bulk at warm temperature is super difficult to pull off, thank you for making that clear. What would you say is the percentage rise of the dough at the end of the bulk? Also hope you don't go cycling whilst the bread is in the oven!
:))))
rise in bulk by eye ... was around 50% I guess
This is SO inspirational, thank you! I have done 16 bakes so far, (32 loaves). I haven't gone past 78% hydration, but this is going to be my next attempt! (It appears you is 83.2% if my calculations are correct)
sure is pretty - i have now done 6 loaves in 3 cooks,
I've learned a lot watching your videos. Thank you. I plan to try this recipe for my next loaf, but am a bit confused by the early part of this video, however. For the starter, yI saw 5.5g Starter, 100 g Flour and 100g Water. I usually see 20-25 grams of starter for a 1:4:4 or 1:5:5 ratio. If I saw yours correctly it is 1:16:16 ratio. I would appreciate a clarification. Thank yo.
perfect!
almost :) it's beutiful, I agree but it can always be even better