Revised 18 October 2026; first published 2025-04-17. Original byline and URL retained.
An open crumb is a result to explain, not a feature produced by adding water or folding more often. Water, flour, mixing, fermentation, dough strength, proof, and oven conditions determine how much gas the dough can retain and how its structure sets.
Water sets a ratio
Hydration is water weight divided by flour weight. The published formula is 70%: 700 g water for 1,000 g flour. The ratio helps compare formulas; flour properties determine how that water behaves in the dough. More water can increase extensibility while making division and shaping more demanding.
Folds organize the dough
The source method specifies three folds at roughly 45-minute intervals during bulk fermentation. Folding can help organize and strengthen a wet dough. Rest between folds allows it to relax. Neither hydration nor a fold schedule guarantees a particular crumb pattern.
Fermentation, shaping, and bake complete the system
Gas must be produced, retained through division and shaping, and expanded before the oven sets the loaf. Dough temperature and proof affect that sequence. Record the flour, timing, temperature, and bake alongside the crumb; the comparison helps identify which change mattered.
The published formula gives the weights and method; the craft guide explains their relationship.