Sourdough Loaf OPEN CRUMB on a Stand Mixer
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- čas přidán 23. 11. 2021
- Recipe for 2 loafs:
800g strong white flour
200g whole grain or sifted wheat
740g water
200g sourdough starter (added when peaking as instructed in video)
22g salt
You can divide this recipe by 2 to create a single loaf and multiply to make more.
Timeline:
Autolyse
Adding sourdough and salt 30min-1h after autolyse or when sourdough is peaking
Rest time 10min before transfering to bowl.
Rest time 30minutes before first fold.
Rest time 30minutes before second fold.
Final proofing for 2 hours before pre shape.
Preshape and wait for 15 minutes, for the surface to dry out.
Final shape and keep it at room temperatur for another 30 minutes to let the dough fill out the bannetons.
Cold proof for 12hours at 7c (44f)
Baking instructions
250c (482f) preheated for 45minutes.
Get more inspiration and tips at:
/ simpelsurdej
www.simpelsurdej.dk/
Webshop: www.simpelsurdej.dk/en/collec...
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Warm stand mixer bowl
The tip about turning the oven off to stop the fan and retain the steam… I literally screamed ”Genious!” at the screen and immediately went and took my starter out from the fridge to revive it. Can’t wait to try that out!
Open crumb actually means you made a mistake when fermenting the dough. Too much yeast is still active when you place the bread in the oven and the bread rapidly expands leaving huge holes.
You really had me until that very silly end. Why didn't you show us the crumb instead of acting immature? Although new to this craft, I have studied many different styles from different cultures, and I will incorporate your valuable Scandinavian bread tips. The dough making machine is awesome! What is the brand? Where exactly is your bakery? Gracias.
Oh it looks good~ but maybe too burned.
If I understand correctly, you are largely using the stand mixer at low speed to do the initial mixing of flour and water for 30 min autolyse and after that, to incorporate sourdough starter, salt and more water for 1 min at lowest speed. There is very little mixing by stand mixer for dough development, correct?
I loved how you changed up the attitude from serious to silly. It caught me off guard. Kept me wondering if you would do it again and you did not disappoint. Excellent work!
can i let the dough sit 24 hours so i can bake in the morning?
may Christ Jesus be Your Lord Blessings to You from Canada
what mixer are you using?
Where can I get the recipe to print please.
Brilliant video, clear, concise and you show all these little important details without which I’ve robbed my dough time and time again. Loved the little dance between the coil folds.
If the dough is under proofed I do not put it back into the fridge, but finish it on the worktop. After all it has had the benefit of the cold proofing and I want to move forward with the bake.
Great job...that was the best ending of any bread video I've ever watched and I've watched hundreds!😳💙😛💚
You’re so helpful and amazing. I’ve been making sourdough bread for about 3 weeks and still have so much to learn. I love how you give details and don’t talk too fast. Thank you so much!
Gorgeous bread 😍 Awesome baker 🙌
Love how you ate the bread at the end. Ripped it apart and ate it like a real man , well done!
Easy and excellent way to show us the whole process. Thank you! I'm looking forward to starting my first attempts. Thank you! Keep having fun!
What I most appreciate about this video is the stand mixer part - I've been having trouble working with my newly acquired mixer, and the autolyse (which I normally don't do) made a world of difference is the mixing up of the dough. Thanks so much!
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