This site uses Akismet to reduce spam. If the dough does begin to tear, use a lighter hand when pushing, pulling, and folding the dough. For lower gluten breads, the stretching and folding process can be less effective or even unnecessary, however, most of our loaves here on BAKED call for at least a few rounds. They fill with gas during the bulk rise and expand during baking to create an open-textured crumb. After mixing sourdough dough, you generally let it rest for 20 to 30 minutes before starting on your stretch and folds. A portion is used to make bread dough rise- no commercial yeast is required. Pull the dough back onto itself, rotate it, and push with your palm again. A higher hydration dough needs a shorter rest time, and a lower hydration dough will need more time between each fold. Robertson, the co-founder of Tartine Bakery, explains: “Flour is made up of starch and protein. ), “One stretch and fold is like mixing for another minute, yet it takes only a few seconds. Keep turning the bowl, folding the sides of the dough into the middle until mixed; do this for about 30 seconds. The entire process should be completed in less than 40 minutes.”2. , suggests repeating this for 2–5 minutes until the dough smooths some and comes together, forming a tight ball. Stretching and folding is what replaces kneading in many sourdough recipes. One round of stretch and folds will yield a loose blob, almost the same as not doing any at all. folding the dough. Folding the dough (also called turning, stretch-and-fold, or punch-and-fold) during the first fermentation helps to develop the gluten and increase the strength of the dough. A mistake that nearly sourdough bakers have made is simply leaving the dough for too long. Ive … It may also have small bubbles on the surface depending on the recipe. This is an offshoot of your sourdough starter. Stretching and folding helps activate the gluten in wheat flour, making it easier to work with and shape. A basic routine is 5 minutes of folding every 30 minutes over the first 2 hours though it can be tweaked. BAKED is a collaborative, creative project by some of your favourite Canadian bloggers. “For each set wet your hands, grab one side and stretch it up and over the dough to the other side. A photo tutorial of the stretch and fold method for sourdough bread. The entire process should be completed in less than 40 minutes.”, love to learn from the best. Sourdough Bread: The Science. He suggests, repeating this every 15 minutes for the first two sets and every 30 minutes after that. Also, gluten is broken down to a more digestible form. Fold the stretched dough over itself inside the bowl. … Required fields are marked *. He is a retired career Scouter and outdoorsman who spent many hours over a campfire using a Dutch oven and loves sharing recipes for the kitchen and the campfire alike. But here’s what happens during an autolyse and why some bakers choose to use it as part of their ... At the start of an autolyse when the flour and water has only just been mixed, pulling the dough would mean tearing it. (Ears are the bits of bread that stick out, ledge-like, from the body of the loaf. This can happen when the gluten is underdeveloped, too much flour (and not enough moisture) is in the dough or it is just over stretched. Beyond Gluten – Stretch and folds have more purpose than just gluten development. More aggressive techniques of stretch and folding the dough have been introduced in … Sufficient bench rest is important: it should be long enough to allow the dough … After the final fold, the dough … 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. These labor-intensive steps are important to develop the strength of the dough, so that it can hold its shape and rise nicely. Jump to:Method One before and one after the loaves are formed. When all four quadrants of the dough have been stretched and folded, you have completed one round of stretch and folds. Sure, you can skip the stretching and folding in making sourdough bread, but honestly, it is so much better when you take the few minutes needed to add this technique. Give the dough 4-5 sets of stretch and folds.”, “Cover the bowl (not the dough) with plastic wrap and let it sit for 10 minutes, then repeat the stretch and fold process. As you use this technique, you’ll immediately feel the dough strengthen, becoming a soft, supple ball. Repeat on all four sides of the dough. Fold the edges into the middle of the dough, one on top of the other, using the sticky edges to help them adhere to each other. Each of the methods below starts with a pre-shaped and rested round of dough. 1 Maurizio Leo, “Sourdough Bread With All-Purpose Flour,” The Perfect Loaf. It's an easy recipe for sourdough bread that anyone can follow to make delicious loaves at home! the dough has been folded. The classic Cubano gets a pizza treatment. Each recipe is different, so refer to them individually. Rest the dough for 10 minutes. January 26, 2017 - 4:50am. Tips and Notes If its convection, heating would be efficient. Water vs Flour. High hydration dough is very sticky. If you mix the dough a little warm, leave it in a cool place until the first fold. Folding (types of folds and gluten development) Dough is folded during the beginning stages of bulk fermentation in order to develop gluten within the dough. Although this isn’t an issue for casual bakers. Sourdough bread with its tangy taste and and incredibly delicious crust is also just a blank canvas begging to be played with. I have been making sourdough bread for about 20 years and it is the type of bread I love coming back to time and time again. I have seen dough with over 90 percent hydration come together under the skilled hands of bakers using the stretch and fold method. In other books and recipes, you may see this technique referred to as turning and folding the dough.”4. Timing the folds takes practice and observation. Usually sourdough once don’t over proof easily so you can let them sit in a … Do this from the other end, and then from each side. Learn how your comment data is processed. Sourdough Bread Baking FAQ: Q: How much sourdough starter should I use in my dough? You can wet your hands as needed to prevent the dough from sticking too much. Any bread produced with baker’s yeast, whether made at home or commercially produced, takes only a couple hours to make and does … « Our Favourite & Essential Sourdough Tools. The resulting tiny air pockets form the base cell structure of the crumb. 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. Save my name, email, and website in this browser for the next time I comment. Then, rotate the bowl 90° and do another stretch and fold. My first loaf. As you complete your rounds of stretches and folds, the dough will become easier to handle, with the stickiness decreasing as the gluten develops. Even during stretching and folding, it will still be rising. Karlito. Lightly wet the hand you will use to handle the dough (see below). You want the dough to be relaxed when the … …this will generally improve the performance of most of the bread. However, this type of bread has only existed for just over 150 years. Also you can refrigerate the proofed croissants too, until the oven is free. Sourdough skin tearing up during fermentation . #feast-advanced-jump-to { z-index: 999; border: none; opacity: 0.97; background: #FCFCFC; border-left:4px solid #CCC; padding:5px 0 10px 20px; margin-bottom: 57px;} #feast-advanced-jump-to summary, #feast-advanced-jump-to ul{ margin-left:0;min-height:50px;} #feast-advanced-jump-to li { list-style-type:none; } #feast-advanced-jump-to li a { text-decoration: none; }@media only screen and (max-width: 800px) { .single h2 { display: block; position: relative; padding-top: 83px; margin-top: -83px; } } With each turn, the strength of the dough increases exponentially. To knead the dough by hand: Place the dough on a clean unfloured work surface and use the palm of your hand to push it in a forward motion to the point that it’s almost tearing. Making sourdough bread in essence is a three day process. This recipe also assumes you are using a strong, active sourdough starter at 100% hydration to seed the levain. Lift the dough upward as far as you can, gently stretching it but not tearing it (although if some tearing does occur don’t stress because it does happen). Add the bread flour and mix so that all the flour is hydrated and leave, covered with cling film or a shower cap, for 1/2 hour. Whenever you handle your sourdough, you want to avoid pulling and stretching the dough too much or using sharp materials around it. I've been trying to get a perfect sourdough since a while now. In other books and recipes, you may see this technique referred to as turning and folding the dough.”. When people think of bread, they tend to think of that which uses commercial, or quick rise, yeasts. Your email address will not be published. Related Videos. welcome friends today we are making a couple of loaves of bread I mean today fairly loosely so this is an overnight loaf actually this makes two loaves but it's an overnight bread and this is the kind of thing where you can do this first part Friday or Saturday night before you go to bed and then you finish it off either Saturday or Sunday morning and you've got a couple loaves of bread … When people ask me if sourdough bread is hard to make, my answer is that it is actually extremely easy, once you really understand the process. “The key to the stretch and fold method is understanding that stretching out the dough and then folding it over itself helps organize the gluten network in much the same way as mixing does. As you use this technique, you’ll immediately feel the dough strengthen, becoming a soft, supple ball. by Chad Robertson.” She points out that the stretch and fold technique allows you to develop gluten and firms up the dough without a lot of mixing or any kneading. It was easy and fast, but it didn’t make great looking bread; I mean seriously take a look at the pitiful thing I baked on my first try. It seems like a lot of work but each folding only takes 30 seconds. You can make a sourdough starter from scratch or purchase one here. In my short experience of sourdough baking I have just been doing the stretch and fold once each side when the S & F is required confused I'm not surprised let me explain if I can. Most sourdough doesn’t need kneading but benefits from a series of folds. First, you need to feed your sourdough starter the evening before you plan to make your bread so that it is active and ready. Give the dough 4-5 sets of stretch and folds.”1. Rest the dough again for 10 minutes. 3 Chad Robertson, Tartine Bread, Chronicle Books LLC  (p. 74). Sourdough breads are made with wild yeasts and bacteria. One baking pro suggested thinking of the bowl as a compass that you turn from North to East for the first stretch and fold, then move to South to repeat, again to the West, and finally to the North for the final stretch and fold. This means that the dough can be worked less during mixing; this is beneficial because excessive mixing can oxidize the dough, which detracts from flavor and crumb color. Add 1/2 teaspoon of salt and then fold 3 times, by pulling the dough up at one corner and folding it over and then doing this twice more. Kindle Edition. The bakers at Abigail’s Oven love to learn from the best. Use a razor or a very sharp knife to cut slashes into the top of the bread. Finally, the surface of the dough should not tear when shaping. If you skip stretching and folding, chances are you will end up with soggy dough that doesn’t hold its shape before or during baking. “The low-acid/high-hydration approach …necessitates a lengthy bulk fermentation during which the structure of the dough is developed by turning the dough in its container. You basically stretch the dough out and then fold it over itself. Then flip the entire mass of dough over and tuck it into a ball. 2 Peter Reinhart, Peter Reinhart’s Artisan Breads Every Day, Potter/Ten Speed/Harmony/Rodale. You do 4 stretch and folds per set by working your way around the dough in a clockwise direction. Once combined, every thirty minutes or so, I would pulse the mixer to pester the dough, thinking that was the same thing. Maurizio Leo, at The Perfect Loaf, shows how to Stretch and Fold. Once that first 20 to 30 minute rest (called autolyse) is over, you are ready to begin your first round of stretch and folds. 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