Can DEGASSING sourdough bread still produce an open crumb?

Get 18 straightforward sourdough recipes in my ebook, No-Nonsense Sourdough: grantbakes.com/ebook

In my opinion your second loaf was so better developed. Your crumb was more even and the loaf itself was “proud”. I used to do the gentle touch but I found the bread would over proof and would fall in the oven because the “older ferment” couldn’t stand the oven spring. Since I started flattening out the dough in the final shaping , not banging it flat but doing the “pizza push” with my knuckles or flat hand (no thumping) letting my loaf rise well over the pan top (2-3 hrs depending on room temp.) well heated oven and stone and my bread comes out consistent and a good even crumb. Great video. Showed me that there are so many different ways to bake a loaf of bread. Thank you for this video!

They both look great to me. Thanks.

Professional bakers typically degas dough. If I may beg to differ, I think I can see more volume in your degassed loaf and with a more even crumb structure. Maybe all your degassed loaf needed was a longer wait in the cold proofing?

Wow, great video and great information Grant, appreciate all the work you put into making the videos and sharing the information Thanks👍🏻

Thanks for the tutorial.

There are about a hundred Sourdough guys all saying something different 😅

Both look delicious

THANK YOU !!!!!

What if you start with the normal one and keep the degassing one in the fridge and bake it later

Your dough is ultra strong 😂 beautiful. How much volume increasing in bulk fermentation you expect?

I enjoyed this very much. I think I have some days where I’m a bit rough with my dough. Those must be my mad days lol. I’ll have to remember not to take it out on my dough. 🥰

Both are much better than mine.

Your hands were really heavy Grant 🤣🤣🤣. But both liaves i see are great. Thanks for this great experiment

hey Grant, I was wondering if I can skip the stretch and fold when my dough is already kneaded well by a stand mixer (Ankarsrum). Can I just do the bulk fermenting without the stretch and fold or does it add any value?

Hello dear how do you do please could you advise me to avoid my sourdough bread from burning from the bottom inside my Dutch oven

I followed your directions to making Sourdough starter and it doubled or tripled. I am now into my third week of Sourdough starter. Then I followed your recipe being as gentle as possible. I never felt the dough rising or bubbling through the 3 stretch and fold and resting 30 minutes between. I put into the Bannaton and into the refrigerator overnight uncovered as instructed, a good 12 hours. A crust formed on top. Is that normal? I removed it from refrigerator. The dough did not rise. I slashed for the ear, baked as directed. It baked a low height (no rise or not much, and it was a dense loaf. No bubble holes at all. I have since read that it could be my starter is not mature yet. That it takes 4 to 6 weeks for starter to mature. I have also read that using whole rye or whole wheat to make starter and then using AP to make the loaf causes the starter to have to adjust to the difference in flour. This is my 4th failure and I am frustrated with all the waste and time. This is not to address the 6 weeks prior to finding you and using your recipes. What am I doing wrong? I have tried leaving it out on the counter to rest/rise (as I do when feeding the starter) to keeping it in the oven with the light on thinking the AC might cause a difference. I have a Nest thermostat that keeps the house at an even 78° so I doubt that is the issue. Any help would be greatly appreciated.

Sunt doua diferente,una e nedegazata si tinuta la retardat la cold fermentation,iar cea degazata a fost coapta doar dupa bulk fermentation

I actually felt really bad for the degassed dough. I'm not used to seeing that treatment on sourdough. 😂

This is 67% hydration as 450 GR 325 ML, isnt?