my daily sourdough bread

Get Large Holes in Sourdough Bread - Best Tips

Natasha Krajnc

To get bread with large holes you need to create a strong and extensible dough.

This dough should rise slowly to form large pockets of gas.

The most important factor is very high hydration.

Use the Bassinage Technique when making your dough.

A longer bulk fermentation results in a lighter and more open crumb.

Refrain from degassing our dough, if we’re hopeful in achieving large holes in the crumbs.

Let the dough ferment in the fridge for 12-18 hours.

Steam is the key to a great loaf of bread.

Bread bun

Natasha Krajnc

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