Easy Open Crumb Sourdough - Description 👇🏼 below.. Copy and paste on your notes!!

This video is about what I’ve learned in the past 1.5 years of sourdough baking, Sharing what I've learned to the best of my knowlegde. Enjoy!!!! See description below for more details 👇🏽 Comment and Share! Instagram : https://www.instagram.com/jc_bake_it/... Recipe: 320g Premium Bakers Flour 30g Wholemeal Spelt Flour 260g Water 70g Liquid Starter(100% Hydration) 7g Salt Desired Dough Temperature or DDT = 26°C(79°F) 26 x 4 = 104 Flour Temperature = 22°C(72°F) Room Temperature = 22°C(72°F) Starter = 24°C(75°F) 22 + 22 + 24 = 68 - 104 = Water Temperature(36°C(97°F)) Mix Flour and Water - Autolyse for 2 Hours After 2 hours add starter and salt then mix well and do a Rubaud mixing method or any other method you prefer for 5 minutes Rest for 10 minutes then do another 5 minutes Rubaud mixing method(Kneading) then rest again for 10 minutes, do another set in total of 3 x 5 minutes mix and 3 x 10 minutes rest. Lightly oiled another bowl, do a set of stretch and folds to release the dough from the bowl then transfer and check DDT, you should be reading about 26°C(79°F). Let it rest for 30 minutes and do you first sets of stretch and folds. Do a total of 6 Stretch and folds 45 minutes from mixing/kneading 3.5 hours from Stretch and folds Total of about 4.25 hours from when starter is added. Bulk Proof for 3.5 to 4 hours A total of 7 hours bulk fermentation(started from when the starter is added) Pre-shape and rest for another 30 minutes and do your final shape. I normally let it sit for another 30 minutes to 1 hour on room temperature before I do cold retard but in this case I've put it straight in the fridge. My Final Dough Temperature went down to 25°C(77°F) I only did a 14 hour Cold Retard but could be more if preferred. Score and bake on baking steel at 250°C(482°F) for 25 Minutes then 190°C(375°F) for 30 Minutes with steam(poured boiling water on tray with bbq briskets underneath) Temperature may vary on every oven so adjust accordingly.. Thank you so much!! Credits to: Trevor Jay Wilson