These notes are based on my experiences achieving high volume and open crumb in sourdough baking. While there are various methods, and differing approaches, these observations are derived from years of baking in diverse settings—from home kitchens to commercial bakeries. I've worked with hand mixing, KitchenAid, Ankarsrum, Hobart, and spiral mixers, and the principles here hold true regardless of the equipment. This guide assumes a basic understanding of the importance of steam, humidity, temperature, during baking as well as mixing, dough handling, and shaping.
Expert bakers with years of experience in both home and commercial baking environments.