Wit brood: langere fermentatie voor meer smaak en open kruim

Yeast bread with an open crumb

A lot of people love the looks of a sourdough bread but not the work that comes with is. This bread is more work as well, but because yeast works a lot quicker you're still done faster. I apologize for all the ugly Insta stories pictures but that's just to clarify all the steps.

White bread

I made this recipe because someone made my regular white bread from my cookbook and was kind of dissapointed that it didn't have an open crumb. The key to an open crumb is more water and longer fermentation. You're not going to get that with a regular white bread recipe.

Yeast

Because yeast works so fast we need to use less here so we can ferment is for longer. You do not want bread to overrise because the dough will turn to goo and the bread will be very compact again (because the yeast has lost all of it's power).

Process

The process looks a lot like sourdough, only the last step is quicker. Also, you don't have to knead until you can do the windowpane test here. Kneading develops gluten but because we use a lot of water and let it sit at roomtemperature for longer the gluten develop on itself.

We let de dough sit at roomtemperature for 3 times 30 minutes and at the end of each 30 minutes we do a stretch & fold. This is a technique to strengthen the gluten. You pick up a side of the dough, stretch it out as far as you can en fold it back over onto itself. You go around the dough doing this until you feel the dough getting tighter and the dough releases from the bowl when you want to stretch it out. After this we let the dough rise for about 1.5 hours or until you see bubbels in the dough. No bubbels, let it sit longer and check every 15 minutes.

After this we do a preshape and then the final shape. Transfer to a banneton and let it rise for 1 more hour. In total your dough sits out at roomtemperaturefor at least 4 hours. This dough is pretty loose btw, because of the higher water content. That's why I always do a preshape and a final shape. The gluten tighten some so the final shape is always more thight. If you find this dough to be too wet, you can always add 20 grams less water next time. This way you can train working with wet dough.

Dutch oven

Important for bread is steam. Without steam your crust will harden and cannot expand anymore = no ovenspring. I preheat my oven and dutch oven + lid to 250 celcius (fan because that's even hotter) and bake 15 minutes with lid and then 15 to 20 minutes without the lid.

I you have a steamoven bake it for the for the 15 minutes with maximun steam.

Wit brood: langere fermentatie voor meer smaak en open kruim
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Yeast bread with an open crumb

Yeast bread with an open crumb
cooking time30 min
total cooking time5 uur
servings: 1 bread

Necessities

  • Dutch oven

Ingredients

  • 500 grams type 00 flour
  • 375 grams water
  • 3 grams dry instant yeast
  • 12 grams salt

Instructions

  • Mix the water with the yeast and stir. Add the flour and knead until well combined. Then add salt and knead again until combined.
  • Cover the dough with a damp kitchentowel and let it sit for 30 minutes in roomtemperature. After 30 min do a stretch and fold as explained above.
  • Let sit again for 30 minutes, stretch and fold, and then again for 30 minutes and finish with another stretch and fold. (so 3x 30 minutes and 3 stretch and folds)
  • Let the dough rise for 1.5 hours. It's important to see gasbubbels after this time. No bubbels means you have to let it sit for longer (can be because it's colder in house) but check every 15 minutes.
  • Lightly flour you counter and do a preshape. I fold the sides inward, turn the dough over so the seam is inderneath now and then you slide the dough over the counter (don't use flour here, you want that friction) until you see a tight round formed. You can youtube this ass well. Let rest for 10 minutes and repeat for the final shape. Transfer to a floured banneton and let it rise (cover with a damp kitchentowl) for 1 hour.
  • Preheat the oven and Dutch oven with lid to 250 celcius (fan) for at least 1 hour.
  • Transfer the dough onto somebaking paper, score the bread with a razor (so you decide where the dough will expand), transfer the baking paper with dough into the Dutch oven and bake with the lid om for 15 minutes.
  • Remove the lid and bake for another 15 to 20 minutes or until the bread has reached your desired color.
  • Let the bread cool completely on a wire rack before slicing.

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