About this video

• Video Title: Sourdough Loaf OPEN CRUMB on a Stand Mixer
• Channel: Simpel Sourdough
• Speakers: Peter
• Duration: 00:21:51

Overview

This video provides a detailed, step-by-step guide on how to bake a sourdough loaf with an open crumb structure using a stand mixer. Peter, the baker and chef behind Simpel Sourdough, walks viewers through the entire process, from mixing the dough and autolyse to folding, shaping, proofing, and finally baking, emphasizing techniques for achieving a desirable crumb and crust.

Key takeaways

• Dough Preparation: The process begins with an autolyse step, where water and flour are mixed and rested. This is followed by incorporating sourdough starter and salt, with a specific hydration level (over 80%) aimed at achieving an open crumb and moist interior.
• Mixing and Folding: A stand mixer is used for initial mixing, followed by a series of "coil folds" to build dough structure and tension. The dough is rested between folds to allow it to relax and develop.
• Shaping and Proofing: After bulk fermentation, the dough is pre-shaped and then given a final shape to create tension. It's then placed in proofing baskets (bannetons) dusted with a rice and wheat flour mixture to prevent sticking.
• Baking Technique: The bread is baked in a hot oven (preheated to 250°C) with steam, achieved by adding water to a tray, to promote oven spring. After an initial period with steam, the temperature is adjusted, and the fan is turned on to develop a crispy, caramelized crust.