Can DEGASSING sourdough bread still produce an open crumb?
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- Опубліковано 29 чер 2023
- I made two identical loaves of bread to test if degassing sourdough bread really gives it a closed crumb, like so many people say.
Here are the ingredients I used for each loaf of bread:
Bread Flour - 450 grams
Water - 325 grams
Starter - 100 grams
Salt - 10 grams
You can watch the full recipe video for my medium hydration sourdough bread here:
#opencrumb #sourdoughbread #sourdough - Навчання та стиль
Get 18 straightforward sourdough recipes in my ebook, No-Nonsense Sourdough:
GrantBakes.com/ebook
In my opinion your second loaf was so better developed. Your crumb was more even and the loaf itself was “proud”. I used to do the gentle touch but I found the bread would over proof and would fall in the oven because the “older ferment” couldn’t stand the oven spring. Since I started flattening out the dough in the final shaping , not banging it flat but doing the “pizza push” with my knuckles or flat hand (no thumping) letting my loaf rise well over the pan top (2-3 hrs depending on room temp.) well heated oven and stone and my bread comes out consistent and a good even crumb. Great video. Showed me that there are so many different ways to bake a loaf of bread. Thank you for this video!
They both look great to me. Thanks.
Professional bakers typically degas dough. If I may beg to differ, I think I can see more volume in your degassed loaf and with a more even crumb structure. Maybe all your degassed loaf needed was a longer wait in the cold proofing?
There are about a hundred Sourdough guys all saying something different 😅
Wow, great video and great information Grant, appreciate all the work you put into making the videos and sharing the information
Thanks👍🏻
Thanks for the tutorial.
THANK YOU !!!!!
Both look delicious
Both are much better than mine.
Sunt doua diferente,una e nedegazata si tinuta la retardat la cold fermentation,iar cea degazata a fost coapta doar dupa bulk fermentation
What if you start with the normal one and keep the degassing one in the fridge and bake it later
Your dough is ultra strong 😂 beautiful. How much volume increasing in bulk fermentation you expect?
hey Grant,
I was wondering if I can skip the stretch and fold when my dough is already kneaded well by a stand mixer (Ankarsrum). Can I just do the bulk fermenting without the stretch and fold or does it add any value?
Yes, you can skip the folds if you’d like, but they say that the stretch and folds also help the dough gain structure and strength during bulk fermentation, and it also helps keep the whole mass of dough at a constant temperature. So there is some benefit to stretch and folds even when using a mixer.
@@GrantBakesThanks. I purchased your ebook and was wondering if you feed your starter with Rye or Wheat flour. So is it a lievito Madre oder rather a rye sourdough starter
I enjoyed this very much. I think I have some days where I’m a bit rough with my dough. Those must be my mad days lol. I’ll have to remember not to take it out on my dough. 🥰
Thanks for the comment!
Your hands were really heavy Grant 🤣🤣🤣. But both liaves i see are great. Thanks for this great experiment
Hello dear how do you do please could you advise me to avoid my sourdough bread from burning from the bottom inside my Dutch oven
Place a baking sheet under your Dutch oven either directly under or on the bottom rack
I actually felt really bad for the degassed dough. I'm not used to seeing that treatment on sourdough. 😂
Haha completely agree! It felt weird.
I followed your directions to making Sourdough starter and it doubled or tripled. I am now into my third week of Sourdough starter. Then I followed your recipe being as gentle as possible. I never felt the dough rising or bubbling through the 3 stretch and fold and resting 30 minutes between. I put into the Bannaton and into the refrigerator overnight uncovered as instructed, a good 12 hours. A crust formed on top. Is that normal? I removed it from refrigerator. The dough did not rise. I slashed for the ear, baked as directed. It baked a low height (no rise or not much, and it was a dense loaf. No bubble holes at all. I have since read that it could be my starter is not mature yet. That it takes 4 to 6 weeks for starter to mature. I have also read that using whole rye or whole wheat to make starter and then using AP to make the loaf causes the starter to have to adjust to the difference in flour. This is my 4th failure and I am frustrated with all the waste and time. This is not to address the 6 weeks prior to finding you and using your recipes. What am I doing wrong? I have tried leaving it out on the counter to rest/rise (as I do when feeding the starter) to keeping it in the oven with the light on thinking the AC might cause a difference. I have a Nest thermostat that keeps the house at an even 78° so I doubt that is the issue. Any help would be greatly appreciated.
How are you feeding your starter ? Are you getting rid of the majority and keeping 25 grams or less ? I was having trouble as well until I kept 5 grams then fed 10 grams flour and 10 grams water. I did this for two days discarding all but five grams then I did 25 grams starter and 50 grams flour I kept it on the counter. Then my starting was bubbly and active which is what you want. If your starter does not float in water it’s not ready. Look at Full Proof Baking page on how to reactive your starter prior to baking if you are having trouble. I use a mix of to white flour and 50 wheat flour when feeding my starter. Hope this helps
Did you put it straight into the fridge after the third stretch-and-fold? If so, I'd say that's your problem. The dough needs a bit more bulk fermentation. If you're baking it directly from the fridge after a cold proof, then you should let it ferment a bit longer before shaping and putting it into your banneton. I haven't watched Grant's method recently, so I can't remember what he recommends, but most other baker channels that I watch recommend at least a 1/4 rise. Some even say it should double, and that's actually what Grant does in this video we just watched. But I think that's more than you need for bulk fermentation. Most of the rising should happen after you shape it and place it into a banneton. Again, talking about the bulk fermentation, BEFORE shaping it and placing it into the banneton, it should rise at least 25 - 50% during that time.
I mix flours all the time without an issue. I typically feed my starter with dark rye and then use whichever flour I want for the loaf and it turns out well. Back in my earlier days, I also had mostly fails……it takes time to build a good starter as well as a good feel on the dough so be patient with yourself - it will come. Most of the time I found I was too quick to move on and had not let the dough proof long enough before cold fermenting……it can take a long time if your kitchen is cool, or you have stone countertops you are resting it on. 😊
They didn't look that much different
This is 67% hydration as 450 GR 325 ML, isnt?
Correct, but you need to account for the starter. The starter adds 50g of water and 50g of flour, so it ends up being 375g water and 500g flour total.
More volume on the degassed loaf!
Umm am I the only one that would not be able to point out the degassed load in a lineup??
I don’t de gas my dough but my bread looks like your de gassed loaf.