Cover your dough. Rotate another 180º, and repeat the stretch and fold one more time. You can follow the exact same technique and even weigh things precisely and come out with different results. Of all the things in the kitchen that are finicky and unpredictable, sourdough might be number one. When you stretch it, it tears easily rather than be elastic Then mix in the salt and turn it and stretch and fold 4 times after 10, 10, 20 and 20 mins. Now, rotate your bowl 90º. The stretch and fold method is the most common for a reason – it’s easy for just about everyone, and doesn’t require any special equipment. https://www.allrecipes.com/video/4157/how-to-knead-your-sourdough-bread It is stretched and folded two times during bulk fermentation at 50 minute intervals. Stretching and folding helps to develop extra elasticity during. Kneading helps to develop a stronger initial gluten network. Keep an eye on any thin areas. Let it rest for 30 minutes. When I dump the mix on the workspace, there are plenty of dried crumbs; so I don't think I am over mixing.As soon as I start to knead I stretch and fold the dough into three about 6-8 times each time. When it comes to making bread, the stretch and fold technique in making sourdough is a crucial step to baking great bread at home. This little clip shows you how the technique of stretching and folding is executed. What I notice is that the dough tightens as I need. Strength of your sourdough. This process replaces kneading in a conventional yeasted bread but is vital in developing gluten to trap the gases from fermentation for a light, airy loaf. Initial quantity of sourdough you use. Sourdough Bread Baking FAQ: Q: How much sourdough starter should I use in my dough? Stretching and folding is what replaces kneading in many sourdough recipes. https://www.foodtoimpress.com/bread/why-does-my-dough-tear-when-kneading Stretching and folding helps activate the gluten in wheat flour, making it easier to work with and shape. Stretching and folding is done to strengthen the dough during bulk fermentation. The world of sourdough baking is both an art and science and if you're just getting started, you might find yourself facing fancy loaves and foreign terminology. I am proofing the yeast, the dough feels like the right conistancy, using bread flour and a kitchen aid on low with a dough hook. Repeat the stretch and fold. This is the most common place for a tear. In the clip Ed uses the technique with a wholewheat sourdough 68% hydration dough. Sourdough baking can be as easy as grabbing a sourdough starter and following a simple recipe you love. There is … It's just how it is. Initial ratio of water/flour in the dough. Be careful not to tear the dough when lifting. Every recipe will vary, depending on the technique and timeline, but a common baker’s percentage for sourdough starter is 10%-20% of total flour weight. Healthy active sourdoughs work faster. Focus on stretching the outer parts of the dough, as the middle will get a small stretch from everywhere and end up being too thin. Repeat the stretch and fold. A look at common sourdough problems and some possible solutions to troubleshoot your sourdough bread. You can lift the dough onto your fists and … But don't let that fool you! A few months back I posted a problem here explaining that my dough is not elastic and resist stretching while hand kneading.I normally mix all the ingredients in a mixer with a dough hook at low speed only until dough is pulled away from edges. Don’t stretch the middle. Rotate your bowl 180º. 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