Open crumb

“Open crumb” usually refers to a bread texture that’s light, airy, and filled with irregular holes—think of artisan breads like ciabatta or sourdough. It’s the kind of crumb you want if you love a chewy crust with a soft, open inside that soaks up olive oil, butter, or sauces perfectly.

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What Creates an Open Crumb in Bread?

Key Factors:

• High hydration dough (more water content) — wetter dough leads to bigger bubbles.

• Gentle handling during shaping — preserves the gas bubbles formed by yeast.

• Long fermentation and proofing — allows flavor development and bubble growth.

• Proper kneading or stretch-and-fold technique — develops gluten without crushing the bubbles.

• Strong gluten structure — traps the gas well to hold big holes.

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Tips for Achieving Open Crumb:

1. Use more water: Hydration around 70-80% (water weight compared to flour weight) is common for open-crumb breads.

2. Autolyse: Mix flour and water first, rest 20–60 minutes before adding yeast and salt. Helps gluten development.

3. Gentle folding: Instead of aggressive kneading, use stretch-and-folds during bulk fermentation to strengthen dough.

4. Long, slow fermentation: Refrigerate the dough overnight for better flavor and crumb.

5. Use strong bread flour: High protein content flour forms better gluten.

6. Bake with steam: Helps the crust expand before setting, encouraging a good rise.

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If you want, I can share a recipe for bread with an open crumb like classic ciabatta or a simple artisan no-knead loaf. Want one?