Mix sourdough in a dough mixer
Hey experts in bread dough: I am a relatively new baker and was wondering if commercial bakeries use the dough mixer to make their sourdough loaves?
My question is, how to get that beautiful open and gummy crumb without the gentle S&F in a underdeveloped dough, and applying instead, the mechanical labor of a dough mixer, which according to what i've read here, lessens the chance of having those big open crumbs. Sorry if I sound too beginner, but I've been trying to achieve that for quite sometime and I usually refrain from folding too much and giving too much strength to the dough. Today I use a 75% hydration dough with pure white flour and a liquid levain. I make and 69% autolise, work a little bit in the mixer, about 2 minutes on low speed, then add the liquid levain, work a little bit more, and then add the final water to bring it up to 75%. I S&F 3 x 1 hour, and then divide and pre-shape with a bench rest of 30 minutes. Dough seems too be too strong to me, or maybe I should just let it ferment a little more in the bench rest time. What are your tips? thank u so much.