Country Sourdough Loaf | James Bridges | Simply Bread Co.

COUNTRY SOURDOUGH LOAF
Made in the Simply Bread oven ;)
Let's go back to the basics! This minimalist country sourdough loaf recipe only needs flour, water, levain, and salt - and some love - and that's IT. This will quickly become your staple recipe - you know, the one your guests will always request when they visit, or the one you always go back to when you need a slice of your favorite comfort food.
So grab your ingredients and some energy, because we're teaching you how to make a delicious loaf of country sourdough, with a crunchy crust and an open crumb.
And if you do it yourself, share it on social and tag us! #simplybreadrecipe‍
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Content of this video:
0:00 - Introduction
0:28 - Ingredients
1:07 - Mixing the Dough
6:42 - Bulk Fermentation
8:41 - Weighting & Pre-Shaping the Dough
10:10 - Shaping the Dough
13:16 - Scoring the Dough
14:54 - Baking the Dough
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What you saw in this video:
+ Simply Bread Oven L12: store.simply-bread.co/
+ Simply Bread Loading Boards: store.simply-bread.co/product...
+ Simply Bread Proofing Baskets: store.simply-bread.co/product...
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Guest Baker:
James Bridges
@Sourdough Geeks on Facebook Group
@thegrainwright on Instagram
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Join the #SimplyBreadCommunity on Social!
+ Our Website: www.simply-bread.co/
+ Our Instagram: / simplybreadco
+ Our Facebook: / simplybreadco
+ Our Pinterest: / simplybreadco
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Musicbed SyncID: MB01NXER14NSJEC

[@pde442]

Awesome video

[@lusineroy]

Love it ❤

[@heinzhubbert1512]

There is always a chance of misunderstanding each other
However all industrial oven have a damper function
That’s a long shaft door handle that gets pulled ( opened) manually or automatically
It allows steam to escape so that crust can develop properly
The damper gets closed after maybe a minute not to let hear out and keep everything inside
If you keep the lit on a pot you do not steam the bread except for its own moisture that escapes
To finalize crust u usually leave the lid open at the end of your baking cycle
We do steam cheese cakes during the whole bakery process but that’s different and prevent them from cracking in that video I certainly stand corrected
But yeast breads or sourdough breads should not be steamed for half of their baking time because the oven cools down and has to fight its way back up to baking temperature
However if I misunderstood something

[@leonsky503]

Great video! This is my dream oven! What brand of bread knife is that? 16:56

[@stijnvanorbeek8997]

Opinel knife (my favorite)

[@drandadeleon9327]

Open a retail store in Vegas PLEASE

[@stijnvanorbeek8997]

Let us know if you see a good location!

[@simplybreadco]

We would LOVE to

[@heinzhubbert1512]

Sorry buddy but I disagree with your statement
I am a industrial baker with masters degree from Europe
The best results of steam is in the first 90 seconds to 2 minutes
After that crusts develops uniformly
Any longer steam exposure is a waste of energy because the oven temperature cools down and needs to be recovering
Now I don’t know your oven but if the steam is added as water only very slowly it may would take a minute more but half the baking time is not believable to me

[@mendelmelb1]

I'm not sure that you actually disagree with James. It sounds like a misunderstanding.
My understanding of James' statement was that we generate the steam immediately at the beginning of the bake and then leave that steam trapped in the oven for the next 15 - 20 minutes (just like you would leave the lid of a dutch oven on for that amount of time keeping the steam trapped in).
From your last line, it sounds like you are thinking that the oven continually generates steam for half the bake. That is not the case. The oven generates steam at the beginning of the bake (within the first 90 seconds as you said) and then we keep the steam trapped in the oven for next 15 - 20 minutes.
@heinzhubbert1512 at one point during your bake do you open your steam release valve and vent the steam out of the oven?