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How to open bake

Teaching my class Open bake technique to achieve big open crumbs 🥰 Bim’s 65% hydration Sourdough for beginners Recipe 500 g. Bread flour 325 g. Water 100 g. Sourdough starter 10 g. Salt Mix everything followed 2 sets of Slap and fold (15 minutes apart) rest 30 minutes Coil Fold rest 30 minutes Coil fold rest 30 minutes Lamination rest 30 minutes Coil fold rest 3 hours at 25 degree Celsius Pre shape and rest 30 minutes then final shape and put in Banneton basket put on counter to proof 2 hours Preheat oven 250 degrees Celsius for 30 minutes, score and bake with steam for 5 minutes then second score the bread, continue baking for 25 minutes with steams and reduce the temperature down to 220 degrees Celsius and bake for 30 minutes without steam. Enjoy baking 🥰 Bim #sourdough #bimkitchen #openbake #sourdoughclass