Sourdough Loaf OPEN CRUMB on a Stand Mixer

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...
If you enjoy this video and want to see more,
please like, comment and subscribe.
Thank you for watching!

[@nataliaspinelli9747]

Warm stand mixer bowl 800g bread flour 200 whole wheat 740g Warm water (40c) Ripe starter 1.Add water -Always add the water to stand mixer bowl first Then add bread flour and whole wheat flour Mix dough hook until all water absorbed by four - very important to scrape bowl Rest 30min cover with damp cloth 2. Add 200g sourdough starter add stand mixer bowl and salt (2%) and a little more warm water - now you are above 80% hydration - as beginner cut down on the water Relax dough for 10min when it becomes tight Transfer to bowl for folds Repeat folds another fold in 30min Use wet hands Let rest 1-2hr Transfer dough to work surface and divide dough wet the bench scraper to build tension in each piece

[@caasr57]

Hi, Peter. Love your videos: simple and very objective! One tip: after several tests, I found out that start mixing the water and flour(s) at medium-low speed (speed 4 for KA Artisan) will leave the bowl quite clean during the whole process of keaning. No mess at all - no need to scrape the bowl after mixing water and flour. Cheers

[@WillFaulknerPhotography]

What is the final baked bread weight with this recipe please?

[@inspiredbaker]

Thank you so much for the detailed instructions! 🥰

[@SimpleSourdough]

Your welcome 🙏😊

[@SamanthaGluck]

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!

[@patriciahb9365]

Excellent demonstration and narrative! Thank you!

[@user-hr7ev1fb5h]

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!

[@lapismosi8065]

Great job...that was the best ending of any bread video I've ever watched and I've watched hundreds!😳💙😛💚

[@kevinu.k.7042]

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. If the dough over proofs in the fridge then remove it from the banneton, reshape it and proof it again on the work top. Works every time. You tore your bread open almost straight from the fridge. You were supposed to remind us that the bread is still cooking and that it musn't be cut before it cools. Otherwise the steam escapes. Chuckles. Great video. It is always a joy to watch your skills.

[@johnhanes5021]

Great video and a beautiful bread. Thank you.

[@SimpleSourdough]

Thanks John! 😊

[@rebeccamoyer9358]

I love the noises your mixer makes

[@billhilton4916]

Really well explained. The wet technique is essential for this hydration of dough 74-76% hydration. Scary baking made to look easy.

[@TheWoodFiredOvenChef]

Thank you for a great tutorial

[@slice66]

My favorite part is the end! Thank you for sharing

[@richardordonez8331]

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!

[@SimpleSourdough]

🤗🤍

[@Foodgeek]

Gorgeous bread 😍 Awesome baker 🙌

[@SimpleSourdough]

🙏🙏🙏

[@josephinewailingchan8976]

both of you are awesome Baker!!

[@pizzapilgrim6525]

Love your stuff Mr foodgeek ✌️

[@christina7160]

Love how you ate the bread at the end. Ripped it apart and ate it like a real man , well done!

[@SimpleSourdough]

Haha thanks Christina!:)

[@WILDKAMERAD]

Thank you for learning me a bit more for open crumb bread. !

[@SimpleSourdough]

[@VK-wz5rq]

Thanks so much for your video and detailed explanation! I finally understood what I'd been doing wrong:)

[@marthamckeon278]

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!

[@SimpleSourdough]

Thank you Martha

[@Kayenne54]

The very first time I used my new stand mixer, I found that it wasn't a great idea to put the dry ingredients in first (even though what I was making said to do that). Stand mixers have their uses, but getting all the dry ingredients off the edges/bottom isn't one of them.

[@AlinPopescu]

Tack för den här receptet! Every time my baked bread it’s best when following your receipt!

[@SimpleSourdough]

Thank you so much Alin, more vids soon

[@AlinPopescu]

@@SimpleSourdough subscribed!

[@oskob]

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!

[@SimpleSourdough]

Haha thank you. It works amazing :-)

[@satyris410]

Or, you know, you could just turn the fan off

[@arlenbell4376]

IF you have an oven that works like that. I have three ovens (2 electric and 1 natural gas) that automatically run fans and go into a cool down mode as soon as they are turned off.

[@satyris410]

@@arlenbell4376 yes but the cooling fan is much lower rpms than the cooking fan. You can hear the cooling fan when you even turn the light on in my oven, an AEG Competence, then in fan assist mode it kicks up to full chooch. But if you want, you can cook without fan mode

[@jasonmazzy]

What temp do you bake it?

[@doraharrison1642]

great video, with great instructions and explanations AND I LOVED the dance scene...thank you

[@SimpleSourdough]

Thank you :0) more to come soon

[@laurasimon6573]

Fantastic awesome thank you for the inspiration 😊

[@debbiehall3759]

Excellent instructions! I laughed out loud when you pulled that bread apart and ate it 😂 🤣!!

[@chrissiewindsor]

When I did that I laughed at my audience, (my brother,) his eyes bugged out of his head! 😂 He said, “you spent so much time making that, then you just tear it up?” I put some butter on a chunk & shoved it in his mouth, then all I heard was “Mm mm, mmm!”👍🏻 A winner, I think!

[@rk2005rk]

Very informative, thank you!

[@SimpleSourdough]

Thank you RK!

[@zakiyehhadizadeh9175]

Hello, thank you for your tutorial.

[@Bassbarbie]

new subscriber here (and only 2 saves under my belt so far). Turning the oven off was a revelation! Great video. I shall be trying this, but with half the quantity I think.

[@jekugi]

Thanks for this great video. It's my wife's favorite bread. I have added 14 grams of caraway seeds to remind me of my Austrian roots.

[@SimpleSourdough]

So glad to hear that :-)

[@davidmackintosh429]

Great video, the rip open at the end killed me! I was waiting for the crumb shot. 🤣

[@SimpleSourdough]

🤣🤣🦾

[@nataliatityk8549]

Great ! I'll try it today ☺️

[@SimpleSourdough]

Cool let me know How it goes

[@aldogalullo6110]

EXIST TWO SMELLS THE HOLIEST ONES THE SMELL OF THE WARM BREAD JUST COOKED AND THE GROUND WET BY THE RAIN... I think that the bread dough making is one of the most ancient, peaceful and amazing art a man can do. it's a kind of magic inside each bread loaf, pizza, croissant ecc...each dough tell a story, a story of peace, sharing, a story of good humanity. Man it could be a dream for me work next to you. BREAD FOR CHANGE...PEACE.

[@SimpleSourdough]

♥️🙏

[@SimpleSourdough]

Thank you Aldo. Your welcome to visit 🙏

[@user-hi5km5cc4m]

🙏👋🇺🇦❤️

[@leighuchitel8044]

🙌 awesome thanks for sharing

[@SimpleSourdough]

Very welcome, more to come soon

[@asmaytalem2905]

Hi Peter, very grateful

[@SimpleSourdough]

You are very welcome

[@mattymattffs]

Thanks for this video! I use a different method, but I like to see how others do it and give it a shot too. I do find putting water in first creates more weird dry flour spots than flour first, but that may just be because of my mixer works specifically. I just throw it all in, and mix it. I don't bother with autolyse, I find it doesn't really help my final bread. I do my initial mix in the stand mixer, and then start doing stretch and folds in roughly 30-45 minute intervals. My bread turns out great, though I haven't yet figured out scoring the dough properly lol

[@mattymattffs]

I also use a more dry/stuff starter. The sour notes are fine, but the stiff starter gets me more of the type of bread I like, good for jams, nutella, etc.

[@desireeretiree]

If you use a Lame with a sharp blade and wet it first it is easy. More so if the dough has just come out of the fridge.

[@user-un2ti2fu2h]

Very good presentation

[@SimpleSourdough]

Thank you!

[@danjohnson6292]

Hey, Food Geek sent me over so I thought I'd watch a couple videos. I like the channel keep up the good work!!

[@SimpleSourdough]

Thank you so much Dan! ☺️🙏

[@tjoekie1968]

enjoy your meal and nice vid

[@SimpleSourdough]

🤍🙏

[@laurenaangel]

Thank you for the oven technique as mine is an UNOX oven with fanforced and no way to turn it off while baking Will give this a try soon.

[@SimpleSourdough]

Let me know if it works :)

[@laurenaangel]

@@SimpleSourdough I have done 4 tries…works like magic!😁thank you for sharing!

[@LenaOlena]

OMG, amazing bread! Thank you so much for this super video and recipe.

[@SimpleSourdough]

🙏

[@persianajyia]

Great tips, great character 👍 😂❤

[@gaurlglmistrz]

Whoa, what mixer is that? It sounds so great I'd love that one day!

[@user-hi5km5cc4m]

Fantastic 🥖🎉😍

[@SimpleSourdough]

Thank you!

[@billabrams4271]

Nice video Peter

[@SimpleSourdough]

Thank you Bill 😊🙏

[@TheTalksoup]

There is one very important aspect these bread recipes never warn. I grew up with all our bread homemade. And I was the one who helped my grandma every single day. So at 20 years old, 50 miles away and a newlywed I had Grandma's recipe. Made my first loaf and it was used for a doorstop. My grandma knew IMMEDIATELY what happened. All you bread makers insist on warm bowls warm water. But if it is 120 degrees or more, it kills the yeast My grandma said everytime I got the water for her, it was always too hot, but not wanting to insult the favorite grandchild she just fixed it.

[@SimpleSourdough]

[@Kayenne54]

Gorgeous mixer. It needs its own kitchen. (joking 😁). Learning so much about the whole process. I'm obviously doing everything not-quite-right. (well, my not-quite-what-I'd-hoped-for results have brought me here to fix the process).

[@Franco4590]

I enjoy your video instruction and technique. 5 months into making sourdough. Tossed out a couple, yes, that bad. You have upped my game enormously. Finally nice open crumb. Rave reviews from my wife and daughter. Thank you. One question. You shut the oven off to stop the fan. I can use my oven with or with out convection. Would that change the way I bake?

[@SimpleSourdough]

Thank you so much! Very happy to hear that. Its better to shut off the oven cause the fan might not always be completely off :-)

[@artgamesforfun]

Fantastic illustration! You make it look so easy to work with a high-hydration dough! Question: how long was your rest period at 13:15?

[@SimpleSourdough]

30minutes :-) Thanks!

[@ronromasanta2349]

I’m new to your channel but loving all the content. I’m new to bread baking, too. Are those square containers readily available in most restaurant supply stores?

[@dtdyvr]

excellent instructional video, amazing dancing!

[@SimpleSourdough]

Thank you so much! :D

[@artgamesforfun]

Subscribed! I can't stop watching you channel! Question: how would you adjust the bake using dutch oven?

[@SimpleSourdough]

Same procedure but not turning off the oven :)

[@tomhart6192]

Do you go from fridge to oven or let them warm up to room temp before baking? First time here, I will be watching more. Thank you!

[@SimpleSourdough]

Hi Tom! Straight from the fridge 😀👍

[@Andrea-vv5dp]

Interesting you use water not flour on your hands. Love this thankyou.

[@medventer]

Good morning from Australia!, was totally astonished by the oven method as we only get fan forced ovens here in Australia. Just one question. Do the dough need to to get room temp before you put it in the oven or is it just a matter of taking out of the fridge and straight to baking. Thank you very much for a very informative video Cheers Joe

[@SimpleSourdough]

Thank you Joe - we just put the bread straight from the fridge to the hot oven :-)

[@adrianafw3727]

Thanks for sharing, I made the bread and tastes great!! but what changes should I make, because I live in Mexico and specially this days the temperature is really high, I cook in the afternoon but I had to shorten the times of everything ... but I dont know whats bes in hot climate. Love if you could give me some tips.

[@bobclasen4838]

Love the video! When folding and shaping my dough it isn't as relaxed, is that a sign of over or under mixing in the stand mixer?

[@SimpleSourdough]

You might need to add more water to the dough :)

[@nataliamusic12]

Thank you for good video instruction. I have a question: Can you make this kind of bread with rye sourdough starter?

[@SimpleSourdough]

Yes, it will proof faster :) usually people use a pH measurerer when bulk is finished.

[@user-ql3sn6ou7u]

HI, PETER....I'm not very experienced at making sourdough, but do have a question to ask of you, if I may please! Hope that it's not too dumb of a question! I would like to do all of the kneading using my stand mixer. I am aware that the dough could get too warm at a regular setting, but if I shut the mixer off a couple of times to rest the dough and to cool it, could I get a very strong "window pane" and get away with having to do any coil folds? I would like to make 4 or 5 loaves at a time and freeze them. I'm trying to cut down on the physical labour, as I am an elderly person. I thank you very much for your kind reply! 🌷🌷

[@04paok]

Hi there my friend… just asking, instead of 200grm of whole grain wheat, can I use organic rye flour? The other thing I wanted to ask, when you put the bread in the oven, do you pour cold water in the tray? Also after that, when you turn the oven off for 20mins, when you do the second bake at 220 degrees, will it still be ok if the oven needs say 5 mins to get to that temp? Thank you and love your videos!!

[@SimpleSourdough]

🙏 welcome Yes that will work too. The water for the steam should be hot :-) and yes that is ok.

[@Bigmacmagicmac]

Great video. Can´t wait to start trying out my new Sunmix EVO 6. Could you please tell me how much fresh or dried yeast I should use to substitute your starter? I am still in the process of making one and I need some more days for that while I still would like to try your recipe. Thanks for the help.

[@lapetitegrenouille4260]

❤ from France

[@belleepoque07]

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?

[@eduardofcgo]

Seems like it. I have seen other bakers do the same. Your cant knead your dough with the machine too much because you still want to make the folds during the bulk fermentation phase. Maybe the folds add air into the dough, which improve the overall result? I am not sure, but from my experience at home, bread that was kneaded in the stand mixer more seems denser

[@user-fe3hs6oc3n]

Thanks for the great recipes, I have two questions, 1. How do I make a 400gr starter or more? 2. In each starter feeding I take 50 gr feeding it in a ratio of 1: 2: 2 Do I throw away all the rest of the starter left from yesterday? Thanks Ronen

[@steveterranova8500]

I only keep 45 grams of starter. For the levain in a 1 kilo batch of dough I pull 30 grams and add 85g of water, 45g bread flour and 40g of whole wheat. I feed the remaining 15g of starter with 15g of water, 7g bread flour and 8g whole wheat. No wasted starter. Ever.

[@khodayehrangekaman315]

Hello Mr Chef Thank you for sharing your awesome knowlege .when we make the sour dough , we need to waste half the mix , can we dry out the unwanted mix . Thank you for your response . Xmas & H N Year 24 🇺🇸 🕊️🕊️🕊️🦅 🗽

[@akh1303]

Hi there, Thanks for sharing as usual. Such great videos. What kind of mixer do you use ? Would be great to share some links so we can look for it.

[@SimpleSourdough]

Hello! We use a teddy varimixer. I will make a video about mixing soon

[@muscletone08]

Hey mate thank you again for a fantastic video. BTW what brand is your mixer?

[@SimpleSourdough]

Teddy Varimixer- more vids coming soon :)

[@lucadoctorbho266]

Thanks for the video, I always needed something like this. Question: you say hydration is well over 80%, but in your recipe you are using 740g of water and 1000g of flour, plus 200g of sourdough. That actually makes it 76%. Are you using different ratios in the video? Thank you very much again. I never quite had the EAR, I hope this time is the charm.

[@lucadoctorbho266]

@@Jeremyspoken60 60 grams seem a little to much for me

[@EdwardLindon]

@@lucadoctorbho266 He didn't specify how much eau de bassinage he was putting in (6:10), but it looks like a good quarter cup or so.

[@EdwardLindon]

Ah, if you scroll through the comments, you'll see he says it's an extra 5-10% (=37-74 g)

[@EsseveeOnTour]

Hey, great video thanks! Are you really only autolysing for 2,5-3h? It thought it was best to autolyse for at least 4 hrs. Thanks!

[@SimpleSourdough]

Usually only 1 hour autolyse

[@zakiyehhadizadeh9175]

Question: The amount of water should be according to the recipe? Can we add water little by little so that the dough does not loosen?

[@jasonmazzy]

What temperature in farenheit do you preheat your oven?

[@tarachristie472]

What make is your mixer? My Ank is great for mixing large quantities but I find the Kitchen Aid more practical for small tasks but I have to hold it down on the bench. Drives me nuts! Your mixer has a much better design 👌🏻 Great video too. Thanks!

[@SimpleSourdough]

This is a teddy varimixer :-)

[@sylviaramirez6732]

Love watching your videos someone else asked this question but it wasn’t answered could you please tell me how and what temperature do u bake in a Dutch oven would greatly appreciate it! Thanks 🙏🏻

[@fum00A]

I bake my bread in a Dutch oven at the same temperature he is using -- 450F for 20 minutes with the cover on then 450F with the cover off.

[@SimpleSourdough]

The same way but without turning off the oven :-)

[@andrewrichards9176]

Looks amazing. What's the stand mixer you use? Is it only available in Scandinavia?

[@SimpleSourdough]

It’s called Teddy :-) For now I think so yes

[@WILDKAMERAD]

Hej Peter, I did it again. But found out that I make the proofing after the fridge wrong. How long should I take it out from the fridge to bake? Everything else is just great and I love the bread. Thank you from Germany

[@SimpleSourdough]

Straight from fridge to oven :)

[@WILDKAMERAD]

@@SimpleSourdough Thanks Peter !

[@boss19861986]

Great video! However, I have a feeling my bread is a bit underfermented if I only let it ferment for around 3 hours. Therefore, I let the dough rest 3 hours instead of 2 after the folds.

[@SimpleSourdough]

That works too. It goes faster with warmer water from start and a larger batch :-)

[@MissMary1012]

Sounds good, are you danish? So the heat is stable in the oven when you turn it off and on again? My oven fan keeps going I think (with a Blomberg oven).. I will try anyway..

[@panathasg13]

When you put in the fridge do you cover the dough ? or you let uncovered to dry ?

[@maddoggie4537]

i am reading 'flour water salt yeast' by Ken forkish, most of his recipes from the book asks for 12-15 hours of bulk fermentation time. Wondering what's the difference between your 3 hour ish bulk fermentation time and the 12-15 hours one (though he did not do 12-hour cold fermentation, instead he did 4-hour room temp proofing)

[@monamehta7114]

It creates a more sour loaf

[@deebrake]

May I ask the name of your mixer, it is the most sturdy I have seen? Thank you for great video.

[@SimpleSourdough]

Teddy Varimixer from spinchy.com

[@soulsessions82]

Whats the flour protein %? How long is total time of the fermentation when you add the starter? And what’s the temperature for the fermentation including the bulk ?

[@SimpleSourdough]

Flour protein 12,5% :-) Total bulk 5.5h at 27c

[@Nziso87]

Hi...the 800g of strong white flour what W has? Which one do u use? Btw...u do a great job! Congrats

[@SimpleSourdough]

We use heritage here from Denmark

[@dinaa4596]

Awesome video tutorial as always 😊 please Peter may I know where the handmade bowl is from?

[@SimpleSourdough]

Theyre very common here in Scandinavia :)

[@eduardofcgo]

Weird sense of humor, but the recipe is clear and it worked out fine! Thanks for the video

[@cgirl111]

The mixer is a Varimixer Teddy and costs around 1600 dollars US. Amazon US has a listing for it.

[@LarvaeLightening]

Thank you for posting this I was hoping to find out this information in the comments, does anyone know what make the bowl with the spout is?

[@dinaa4596]

​@@LarvaeLightening That's what I would like to know too.

[@SimpleSourdough]

Thanks :) yes

[@sunnyfl1700]

After watching many videos I found yours. Excellent tutorial and I like yours the best. But, I will not be able to bake it as you did, if I shut off my oven it will take anther 30+ minutes to reach back to the desire temperature, would you suggest to bake 20 minutes with water bath and 20 minutes without ? Thank you .

[@sonshineandsong]

Just use a Dutch oven, no need to turn off the oven. The Dutch oven creates a closed environment for a great steam situation. Place your Dutch oven in the oven to preheat and leave about 20-30 minutes after oven reaches temperature. I spray water over my bread before putting the lid on. Some people throw ice cubes in the Dutch oven to create more steam. I also place a cookie sheet on the bottom shelf of the oven to help shield the bottom heat. If I don't do that, the bottom crust is terribly hard to cut through. Good luck baking 😊

[@vincentlabruzzo5368]

Savage!!

[@SimpleSourdough]

:D

[@goocherrific]

Trying this out in my ankarsrum assistant, hopefully it's good enough.

[@SimpleSourdough]

Good luck ☺️

[@goocherrific]

Oh no, is that bad? Any tips?

[@SimpleSourdough]

@@goocherrific Less mixing time and get strength from folds :)

[@bartoszbaranowski604]

#1 tip no one ever mentions - get a damn heavy bowl to do stretch/folds and ferment. Otherwise it will follow dough when you lift it up and you wont be able to fold it.

[@dalaphetsihanath379]

What's the preheat function setting for the oven at the first bake 20min, and turn on again ? Please

[@SimpleSourdough]

Hot air with fan :)

[@alexfalcone5979]

Hi all, i know this is an old video. But i have a question. I recently acquired a stand mixer with a spiral dough hook so in the process of learning how to use it instead of my hands i came across this video. I seem to be having some trouble getting the dough to strengthen in the mixer after adding the levain/starter and the salt. I mixed it on a low speed for 1-2 minutes before it first came together, then added 5g of water, it absorbed the water and gradually got stronger and stiffer but after around 15 minutes of mixing it never regained its original strength. This is the second batch of this recipe ive had this problem with and i dont know if its just that im looking for the wrong thing or if im making a mistake. Thanks in advance 🙏 love the content.

[@sonshineandsong]

Sounds like you are mixing constantly and you have to let the dough rest. Maybe watch his video again, taking special note of his timings.

[@annerowenachee1749]

Been following your Instagram. Today while searching for sourdough using mixer, found your video. Can explain again on the baking part; oven heated to 250°C, how did you create steam? Did you put the loaf in, off the fan and oven for 20 minutes to create oven spring, then on back the oven and bake another 20 minutes or so?

[@SimpleSourdough]

Hi Anne, Yes thats exactly it :-) glad you found us

[@nelsonbrooks]

That is one almost silent, stand mixer my friend. Is it more of a bread machine, than an Ankarsrum mixer?

[@kklima]

lil dance >>>>

[@Hov_i]

I have a relataively new model LG oven/range that when turned off has an exhaust/cooling fan that runs automatically. I think that is preventing the loaf from springing with the steam during the first stage of baking. Not sure if anyone has any tips around that?

[@SimpleSourdough]

Bake in a dutch oven :)

[@JimRichardHartmann]

Takk, nydelig å se en systematisk forklarende skandinavisk baker her på youtube. Lag gjerne en video der du dropper engelsken også

[@SimpleSourdough]

Tusind tak Jim! Der kommer flere snart

[@lyntalbot394]

Even if not Scandinavian, we all like his videos. 😊

[@stas]

Thanks for the video! Could you share some tips on how to make the dough this extensible at the shaping stage? I used to hand mix and later used KA for mixing and lately moved to spiral mixer. Spiral mixer does a great job developing gluten but now my dough is pretty strong but not extensible at all. Even with hydration above 85 the dough can hold its shape during whole bulk period folded just once and I can barely do the "no stress" shaping where you can just fold it in half and pinch close. Also I usually prepare dough for several loves and when divided and preshaped the dough becomes even more elastic and less extensible. Would appreciate any help! Thanks in advance!

[@SimpleSourdough]

Hi Stas! Thank you. Some easy fixes: 1. Use 10% spelt for extensibility 2. Use a younger Levain 3. Higher hydration or less strong flour, 50/50 strong and cake flour

[@SimpleSourdough]

In that order 😊

[@gayefisher2769]

Seems like a very short bulk fermentation time??

[@saieva]

How would this recipe change to substitute the sourdough starter with active dry yeast?

[@billabrams4271]

Peter, If I want to add some inclusions like seeds. When would I add them after or before the coil folds.( I am thinking Roasted black sesame seeds)

[@SimpleSourdough]

Before or during folds. Just never at start of mix or during autolyse :-)

[@billabrams4271]

Thought so. Thanks for confirming

[@SimpleSourdough]

@@billabrams4271 welcome :-)

[@mamahamda906]

Thank you for some baking tips: 1. one minute stand mixer dough mixing. 2. steaming the bread with the oven off for 20 minutes. However, what i was waiting for, is the opening crumb that was shown on the video front title, this result your video didn't show or achieve. thanks

[@kikibe1960]

If I want to get a lighter crust in the end, do I reduce the temperature or the baking time?

[@SimpleSourdough]

Baking time :)

[@nicolegarcia4963]

I'm curious to know if you would turn off the oven, if using a gas oven with brick bottom?

[@SimpleSourdough]

Does it use a fan? :)

[@nicolegarcia4963]

@@SimpleSourdough It does not use a fan. The issue is that it has a stone base and the bottom Of the bread is burning too quickly.