How the sourdough bread is made at Mirabelle

At the Mirabelle Bakery in Copenhagen the talented bakers bake a lot of sourdough bread everyday for their happy customers and their fellow restaurant at the Relæ Community: Relæ, Manfreds, BÆST and the Mirabelle Restaurant.
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[@TheWind5urfer]

Very nice and informing video. Do you use measurements for the water, cause in the video it did not look like it.
Also, I am impressed by how the dough holds its shape, even though it is not tucked in before getting into the basket.

[@gonoides]

Can you share the recipe? I would like to try this, thanks

[@ivantang8021]

this looks amazing !

[@chrifrapug]

Thank you, Ivan! You should definitely visit Mirabelle Bakery in Copenhagen and taste it your self 😀

[@ButcherBakerCandlestickmaker]

Does salt gets added to the recipe at all or does it get left out? Very good video guys.

[@zsoltk78]

I think they skipped it from the video, but they used it.

[@carlvanoyen7377]

would you mind sharing the levain% and mixing times? it looks awsome

[@franciscocampana7187]

I dont know if theyll share the recipe, but by the looks of it, its a high hydration, mostly white flour, thats why you get that open crumb

[@zsoltk78]

@@franciscocampana7187 there are a lot of whole wheat flour in it too. Check it at 1:00! ;)

[@christophemastroani144]

Which flour(s) are using? Congratulations for this amazing result. I’ll pass by your bakery without doubt when I visit Copenhagen

[@nilsdrees5388]

Korn byMølle flour. Regional Mill

[@angieangel135]

Only baked at 260 Celsius? Wow

[@chrifrapug]

Hi Angela. Thanks for your comment. We actually bake the sourdough bread at 260 celcius with steam for the first half and then at 230 celcius (vented) to develop the crust :-)