Is it possible to get an open crumb bread without an starter, and by just using active dry yeast? According to my research, to get an open crumb bread one needs a good gluten development, high hydration, strong wheat flour, and a good yeast. However, most of recipes that I have found are using sourdough starter, which I don't want to use. Is possible to get the same open crumb like sourdough bread, by using just active dry yeast? Can you provide some tips on technique?
Bread – How to get a open crumb bread without a starter
bread
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Best Answer
In my experience you get a more open crumb with yeast, compared to using sourdough, which tends to give a denser crumb. The secrets are to use fairly high hydration and a long final rise. (High oven temperature and steam will also help.)