This four-loaf experiment takes a deep dive into bulk fermentation and pre-shaping to determine the impact on open crumb of a sourdough loaf -- with some mind-blowing findings and results.
This video includes:
- Four-loaf experiment with 4 types of pre-shaping
- Detailed demonstration of bulk fermentation
- Discussion of how bulk fermentation works to build structure
- The role of yeast in bulk fermentation
- Why do we pre-shape
- Four-loaf comparison of crumb structure
- Dissection and discussion of impact of shaping on open crumb
- The Structure Chain - a model for understanding open crumb
- Examples
- and more...
If you like this video, please subscribe to my channel, "The Sourdough Journey"
Thank you,
Tom Cucuzza
The Sourdough Journey
Cleveland, Ohio
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Sections in this video:
0:00 Introduction
0:45 Recap of Prior Experiments
2:39 Baseline Recipe
5:32 The Experiment
9:17 Bulk Fermentation
10:41 Stretch and Folds 1-2
12:39 How to Create Open Crumb
15:16 Stretch and Folds 3-4
21:07 The Role of Yeast
22:31 Why Preshape
25:26 Bulk Fermentation at 3 Hours
27.53 Divide and Shape Loaves
39:04 Score and Bake
52:34 Assess Shape of Loaves
55:11 Cutting the Loaves
1:02:17 Side-by-Side Comparison
1:05:15 Dissecting the Loaves
1:08:09 The Structure Chain
1:11:14 Key Findings
1:16:03 Summary of Findings
1:16:57 The Structure Chain Model
1:19:44 Question: Shaping Videos
1:21:03 The Structure Chain Samples