Sourdough Loaf OPEN CRUMB on a Stand Mixer

[Music] hi everyone and welcome to simple sourdough my name is peter and i work as a chef and i run this bakery here where we do a lot of pop-ups and we do a lot of bread sale the bakery is also called simple sourdough today i'm going to show you how we make our classic loaf here in the bakery we are going to make it on a mixer and we are going to need some water some flour of course some sourdough and a few extra tools but we'll get into that later so for now let's get started the first thing we're going to do is a thing called lease so the first thing we want to do we will take our ball a good thing you can do is to wash this under hot water to get it warm or you can put it on your radiator before you start if you have a very cold bowl and you pour the water into it it will just become very very cold the water here is quite warm around 40 degrees celsius so here i'm measuring off 740 grams of hot water i always add the water first because if i put my flour and then i put the water on top we will have a very dry soggy flour in the bottom so always put the water first here we have 200 grams of whole grain wheat and here we have 800 grams of wheat this is strong white flour also this could be a pizza flower it's available at most places you want to use a strong flour when you're making these loaves and the whole grain is for the taste so now i'm just going to mix it very slowly on my mixer and for now i'm just mixing it until all the water has been absorbed by the flower and then i'm going to let it rest afterwards one crucial step will be that we need to scrape down the sides because sometimes you will have some dry flour at the size and underneath so you have to use a dough card this is a quite high hydrated bread you can see more about the recipe if you go to a website called www.breadcalp.com then you can type in all the ingredients and then you can see more about the hydration how much salt you should add all these things so for now we have soaked our flower for autolyse i'm just going to show you how that looks looks something like this and when i touch the sides here it's feeling just quite warm something like lukewarm using my dough card scraping down the sides all the way to the bottom looks like this what i want to do now is i want to rest this for about 15 minutes to an hour so i'm just going to take a bit of water to pour on top here i can also just put a cloth this is just so the the surface doesn't dry out yeah see you in a bit so now we have waited 30 minutes just going to show you what happened in these 30 minutes you can see since this is very fresh and some pretty strong flour we can already see how the the dough has just been working on its own so now we want to add our sourdough and salt what you see here is our wheat sourdough equal parts water equal parts flour you can watch our other videos how to start a sourdough and how to maintain a sourdough this one has been made as a starter where it's exactly 200 grams of sourdough you will learn how to do this and it's quite easy so now i just going to dump all my sourdough into my autorelease my dough i'm using a wet hand because you can as you can see i'm not sticking to the sourdough i have put a rubber band just so i can track how active my starter is and by the time it has doubled in size and it's maintaining its you know its peak it's ready to use we can also smell it we can taste it if you want it has to just taste slightly acidic if your sourdough is too acidic you will have a hard time making this bread and you will also get maybe a dough that's over fermenting or you will have one that has a very sharp acid taste so now i have 200 grams of sourdough i'm also going to add my salt for this recipe it's 22 grams of salt which equals two percent of the total dough putting it back on my mixture at this step i'm just mixing out the salt into my bowl here and then i'm just adding a little bit of water the salt will help to integrate the water into the dough this is a french term called bessie nash you probably can't pronounce it correctly so at this point i'm just slowly adding a bit more water into my dough if you are new to this you should probably not do this as it makes the dough much harder to handle and at this point we are well above 80 hydration i'm doing this because i want to make a bread that has a very nice crumb structure and remains moist for many days for me this is a more exciting bread to eat if you are beginner and you are making these loaves you need to cut down on the water it will make it a lot easier so for now i probably mix this for one minute i don't really have to mix it that long this is a very nice mixer that we have here in scandinavia it's one of the best you can get so now i'm using a wet hand just to release the dough from my my hook and right now the dough is very stressed if i keep mixing it because of friction it will become too warm and it will split up so now you can see i can almost not pull it because it's just very tense so now i'm done mixing and now i just want my dough to relax for 10 minutes before i do anything else okay so now we have waited 10 minutes for the dough to relax see it's much more relaxed now the gluten has become more loose what we want to do now we are done mixing we want to put our dough into this bowl because then it's easier for us to fold if we are folding down here it's much harder i got some neutral or neutral oil it can be any type of oil i'm just putting a thin layer here mostly at the sides and then i'm going to transfer my dough here wet hand with dough cart and then i'm just going to give it one fold this is called coil fold so i'm lifting it two thirds then pulling it back and i'm using wet hands because this is quite sticky just lifting it up underneath itself turning the ball doing the same thing at the top i'm basically just doing this until all the dough wants to follow and i'm pushing it underneath itself by doing this i'm creating some structure in the dough so it can hold its shape just turn it halfway and i'm just doing it on some different angles and you can see it's just laying quite nicely in the bowl then i'm just going to wet my hand and then i will put a cloth on top and it will have to rest until i can see it has relaxed in the bowl and this usually takes between 15 to 30 minutes we are ready to perform the next coil fold see how nice it's laying in a bowl wettening my hands and if you have seen our other video when we are making the loaf just by hand you can get some more information about fermentation and some more information about coil folding and if you find these videos helpful please like and subscribe to our channel just like before i'm lifting the top of my dough and you see now it's following much easier than the last time lifting again turning it so i can already feel now that this dough has enough tension and structure to just let it rest and i'm going to let this rest for about one and a half to two hours this is the step we call well actually when we add the sourdough we start the whole fermentation process called bulk fermentation we'll talk more about this later so we're going to let this rest now and then we'll get back to it to perform the final step so now we have a very nice rice on the dough now we want to pre-shape it into two bowls since we are making two bread out of this portion so i'm just releasing it from the sides with a bit of water flipping it you can either flip it out like this or you can just lift it out in some of our other videos and on instagram you can see how we are pre-shaving so i'm just going to divide this one into two bits and then i'm going to roll it just with a bit of water on my left hand so i can touch the dough without sticking so you want to build some tension by pushing the dough under itself and when you have built enough tension you can actually touch the dough without sticking so that's what we're looking for we are putting them together so they can remain warm usually if we have a big chunk of dough we want to keep them like this in these small bowls so they can help each other remain warm and keep proving and fermenting so at this stage we want to prepare our proofing baskets these are the ones we are selling on our webshop they are made out of wood pulp this is a mixture between wheat and rice flour 50 50. so i'm just giving this one a small cover the rice flour and the wheat flour the rice flour is gluten free and it's also much more coarse so it soaks the water slowly from the dough which makes it not stick to our benettons next step is called final shape these doughs have been resting for half an hour now we want to shape them before we are putting them into our benettons putting a small layer of flour on our table then i'm turning the dry side downwards now i can shape the wet interior of the dough and it looks like this if you want to see how we do this you can see it on our instagram and you can just loop the video in there and there is a ton of ways how to do this this is the way we prefer it gives a nice and open structure on our bread so basically i'm just folding it into a square before shaving it together next step giving them a bit of flour now you have two choices you can either just take it and flip it in or you can flip it into your hand like this on the left hand and then we can squeeze it together if we do this squeeze we will get a larger oven spring because there's more tension and when i'm pushing it together i'm not squeezing the whole door i'm just locking in the top so that's the difference looks like this you see filled with air now what i want to do is i just want to keep them at room temperature for half an hour or so until they fill out the basket then they are ready for the fridge usually these ferment for about 12 hours if they are starting to prove a lot and you suspect they are over fermenting then you have to put them to your fridge at a very cold degrees usually we just put them at around 5 degrees celsius for 12 hours that's a good indicator regular indicator yeah so tomorrow we are going to bake these guys so see you tomorrow we are back good morning so 12 hours have passed and as you can see our dough here started to fill up the bennettson very nicely and i usually do this little poke test just to see how the dough springs back so this one is just rising back slowly which is a good signal if the dough would just immediately spring back then it's usually under fermented that means you need to leave it for a longer time in the fridge if the dough is just starting to lay flat in your beneath and starting to become wet at the surface then it's usually overproofed and then it's pretty hard to save it that means you will bake a very flat loaf almost like a pancake over here we got a regular home oven and i'm going to show you the technique we use to imitate a stone bake so the oven has been heating up on 250 degrees for 45 minutes in here we got a baking steel or pizza steel and in the bottom we got a small tray where we can just pour in some water we need to create steam to allow the dough to rise correctly this is what we call oven spring if the climate in here is too dry then it will just immediately set across and you won't get a nice rice on your dough the dough has not been covered inside the fridge which means it's dry here and it makes it easy for us to just slide it on our pizza slider before sliding it into the oven now i'm going to show you how we do it here is our bread lame scoring knife it's handmade by my neighbor and you can buy it in our shop so what i want to do i want to aim my dough and i do that by just looking at the side here and then placing it one bump and it's up just going to give it a nice quick score like this you can see it opens up nicely and you can see all the air pockets inside so now i'm sliding it in and i'm pouring my water and then i'm turning off the oven because i want to shut off the fan and that just makes a very nice climate for the dough to rise so i leave it like this for 20 minutes and after 20 minutes i'm going to turn back my oven and then i will start baking it so let's check it out in 20 minutes and i'll be back and after 20 minutes our dough has proven nicely in the oven and now it's going to open and it will let out a lot of steam so watch your watch your head it's looking very good we got a nice got a nice open spring so what i want to do now now i'm just going to turn back on the oven i'm putting it on hot air the hot fan and then i'm just putting it around 220 degrees you can even put it higher if you like that's up to you so now it should bake for another 20 minutes so 20 minutes with steam and 20 minutes where we are baking and forming this nice crust and this nice taste we like to bake our bread very dark down here because we want a nice good caramel caramelization around the bread so let's check it in 20 minutes now bread has been baking for 25 minutes and as you can see it's quite dark nice and caramelized looks like this see a nice nice ear nice crust smells amazing usually you want to leave these bread to cool down before eating them that just keeps the moisture and all the other stuff not today thank you for watching and please remember to like the video and subscribe to our channel to help us out see you next time you

Channel: Simpel Sourdough

Views: 165,080

Keywords: open crumb, wild crumb, crumbshot, sourdough, sourdoughbread, microbakery, simple sourdough, sourdough recipe, sourdough starter, sourdough pizza, sourdough baguette, sourdough buns, sourdough bread recipe, barista competition, simpelsurdej, simplesourdough, preshape, finalshape, surdej, bread, rofco, hart bakery, juno, batting, copenhagen bakeries, bakeries, sourdough bakeriers, collective bakery, scoring knife, breadlame, bread lame, banneton, baking steel

Id: rg8l4giQL0U

Length: 21min 50sec (1310 seconds)

Published: Wed Nov 24 2021