Dough lab qbig
Dough lab qbig. This article will break down in detail, explaining the reasoning behind the key techniques required to produce a light, open and large hole crumb sourdough bread. The techniques are listed in accordance of descending priority; techniques at the top of the list are more important than techniques at the bottom of the list. Sourdough bread with a large holes and light open crumb is achieved through strong gas production from fermentation that is not degassed, a highly developed gluten network that traps the gasses, a very extensible dough, and a lengthy fermentation time that lightens and the bread.
Use of very high hydration more than 75% The most important factor for sourdough bread with a light open crumb and large holes is the use of very high hydration in your dough formula. The use of very high hydration, sometimes upwards to 100% hydration allows the dough to be mixed to very high gluten development while still remaining very extensible stretchable and supple. The highly developed gluten network traps the carbon dioxide gasses in the dough that is released from fermentation and the extensible stretchable nature of the dough allows the dough to expand freely to produce very large holes.
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ENDAlat-alat laboratorium
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