How And When To Stretch And Fold Your Sourdough
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- Опубліковано 30 тра 2024
- With this video You master the whole stretching and folding aspect of both sourdough and yeast based doughs. How and when should you stretch and fold? This is the topic we are covering in this class.
This also works for yeast based doughs and pizza. The only difference, you are not able to run into overfermentation issues with yeast based doughs. With sourdough everything is a little trickier. The technique that you master is called "Coil fold". It's more gentle on the dough than a regular stretch and fold.
The dough in question in the video:
- 400 g bread flour
- 300 g water (75%)
- 40 g sourdough starter (10%)
- 8 g salt (2%)
The dough itself is an overnight sourdough, I made the actual dough inside of this video: • How to make an Amazing...
Flour I am using:
Blog article on different flours in Germany: thbrco.io/blog-flour
Drax Mühle Manitoba flour 14% protein: thbrco.io/drax-flour
For ze Germans - T550 at Rewe 11-12% protein: thbrco.io/rewe-aurora
Mulino Padano 15% protein: thbrco.io/mulino-flour
Strong whole wheat flour: thbrco.io/whole-wheat-flour
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Tools:
Banneton proofing basket (25cm length, 15cm width, 8.5cm height): thbrco.io/banneton
Cooling rack: thbrco.io/cooling-rack
Digital kitchen scale: thbrco.io/kitchen-scale
Dough scraper: thbrco.io/dough-scraper
Dutch oven for batards (Challenger Bread Pan): thbrco.io/dutch-oven-batards
Dutch oven round (Lodge): thbrco.io/dutch-oven-round
Dutch oven with glas lid (Brovn) - BREADCODE = 5% off: thbrco.io/dutch-oven-glas-lid
Infrared thermometer: thbrco.io/infared-meter
Loaf pan (30cm length x 12cm width x 9cm height): thbrco.io/loaf-pan-regular
Loaf pan with lid (34cm length, 13cm width, 12cm height): thbrco.io/loaf-pan-lid
No stick spray (vegetable based): thbrco.io/non-stick-spray
Oven gloves: thbrco.io/oven-gloves
pH meter to check acidity: thbrco.io/ph-meter
Weck starter jars: thbrco.io/weck-jars
Useful videos:
Debaked ep. 1 - Pizza journey to Napoli: thbrco.io/debaked-napoli
Debaked ep. 2 - Journey to a flour mill: thbrco.io/debaked-flour-mill
Discard starter bread: thbrco.io/discard-starter-bread
Fermentation time table: thbrco.io/fermentation-time-t...
Make a sourdough starter: thbrco.io/make-sourdough-starter
Make your starter more active: thbrco.io/more-active-starter
Recommend sourdough bread recipe: thbrco.io/sourdough-recipe
Chapters:
0:00 Intro
0:25 Why should you stretch and fold?
1:29 The coil fold technique
3:55 How often to stretch and fold?
4:20 When should you stretch and fold?
4:30 Dough suddenly sticky when folding
#sourdough #sourdoughtricks - Навчання та стиль
You can read about this in detail in my free book called “The Sourdough Framework”. You can get it here: breadco.de/book. You can support the project with a donation, but there is absolutely no knead. I believe information like this should be free and accessible to everyone. The book is made for everyone who wants to understand the important details when making sourdough bread. Thank you!
incredibly helpful, thank you! I'm baking a loaf tomorrow, so I will try this!
GREAT explanation !! Thank you !
Gluten Tag 🤣🤣🤣🤣
I love it 😍😍😍👍
You bring back light to my life😄 ❤️
Thank you 🙏🏻
►►now this is great recipe!! THANK YOU for sharing it!!! I really appreciate
Thanks a lot for taking the time to detail every little step, explaining them, which finally brings answers to lot of questions or uncertainty that we end up having when attempting to making bread.
You're awesome! 👍🏼
Best wishes for 2021 and take good care! See you next year! 😉
You are most welcome. Happy new year to you too 🚀
Love the video☺️
Thanks Hendrik for being so active and constantly adding to everyone's sourdough knowledge 💪 while this video was again something helpful I couldn't help but think it didn't match the quality of your other contributions in terms of structure, completeness and detail. After watching I still have many open questions like a) if folding doesn't help with open crumb, what does it help with? When/why is it important to strengthen the gluten matrix or b) what is the max no of strech&folds I should do? When should I stop? Propably not ~10+ iterations until bulk fermentation is over? I hope you take the candid feedback in the positive and good natured way it was intended :) keep rocking! 🤟
Thanks 🙏🏻. Great questions you ask 👍. It helps with creating a stronger dough which is important if you have a wet dough. There is no limitation. You could do it every 15 minutes if you have time. However then you'll also be evening out your crumb 👍. In some recipes I barely do any of them, especially when I have a stiffer dough.
Thanks for your videos, they have lifted my skills from ”I don’t know what I am doing and this sour doug starter looks weird” to ”I get excellent results every time and I can make bread that I prefer over every bread from the bakery!” While I am not technically an engineer I am one in spirit and you explaining the background and the whole process really fits well with how I learn things. The one topic that I still don’t fully understand is the interface between the fermentation and the shaping process. You say that I should do a coil fold every 1-2 hours until the dough doubled in size and then I should shape it and put it in the basket and let it rest (i.e. expand) some more? I don’t want to do the whole freezer thing, I have not had a problem with scaring the dough even at room temperature and the two reasons why you recommend putting it in the fridge/freezer seem to be easier scaring and controlling the time when to bake. If I don’t use the fridge/freezer method, how long should I have the bread in the basket? Since the dough doesn’t ”know” if it is in the pot or in the basket, my problem is really: What is the difference? Should I leave it in the pot and do regular coil folds until the dough is strong enough that it doesn’t flatten out anymore and that is the point where I put it in the basket and then I wait until it doubled in size? Or do I put it in the basket when it doubled in size and then I wait for how long? (I understand that all times are relative, so ”doubling in size” according to your chart and waiting times not according to the clock, but relative to some other metric) Also, if I do a no-kneed recipe I could put it in the basket immediately, or? I guess the disadvantage with no-kneed is that you can’t do as much hydration and you get better result with kneeding the bread, so no-kneed is good for beginners to get a good start and then you advance to kneeding the bread, or how does it affect the quality?
Hey Jochen, thanks for the great comment! After your bulk fermentation you shape and proof your bread. Shaping makes sure your dough has structure and will have great oven spring in the end. It's also essential when you want to bake multiple breads, you then have to divide and preshape your dough :-). Proofing is always done when your dough passes the finger poke test. Then you are ready to bake it. Freezer is not required, only if you have issues with scoring. No-Knead is great if you don't have time to work the dough :-), it's just an alternative approach.
Very good my dear friend 👍❤️👏👏👏💯🔔🌹🌹🌹🙋🏼♀️
Sank you.
Awesome Protein vs Growth chart. Now I clearly understand why you always wait for double sample size while I only go for about 33%
Kind of hard to find good flour here, but that doesn't mean that the breads that I make with 11-12% flour aren't delicious in the end. Thank you for all the techniques over the years and have a happy New year!
Thank you very much. Glad you found the tips helpful 🙏🏻. Happy new year to you too.
What you can do to increase protein in your flour is to add a little bit of vital wheat gluten flour to whatever flour you’re using, it works very well to make for better oven spring and to keep the dough from collapsing as much after cooling down, what I do is add about 2 tablespoons per 500 grams flour
What a personable way of explaining how to bake bread. I'm still in the experimenWhat a personable way of explaining how to bake bread. I'm still in the experimental phase. I obviously stretched and folded too much if I got it right.tal phase to get big holes.
Was für eine sympathische Art zu erklären, wie man Brot backt. Ich bin noch in der Experimentierphase. Ich habe offensichtlich zu viel gestreckt und gefaltet, wenn ich es richtig verstanden habe.
awesome ❤
thank you for the video! May I know how much instand yeast I should use if I don't have the sourdough starter? thanks!
Hey Hendrik, quit spanking that dough, or I'll report you to dough protective services! Ok, on the serious side, I want to comment on why the dough sample won't work at my house in the winter. We use mostly wood heat so it takes a while for things to come up to temperature in the house. This little dough jar will come up to temperature sooner, and proof quicker, than the main body of dough. So, I'm better off using a rather straight- sided vessel to proof the whole dough ball in, like what you see Foodgeek do. I definitely under-proofed a few loaves before I figured this method wouldn't work here. I hope this might help others with the same situation.
Barry Chambers I am a rebel and don’t use The sample method. It is w to warms where I live SWFL. I love his. Technique and recipes...just don’t use the sample. He knows...😱🤣🤣🤣
Only difference is that you cannot look at the size increase until after all of the stretch and folds are finished, if you use a straght-sided vessel and not a sample jar. Foodgeek seems to be using the rule that it should increase by 25% after that point, not 100% (for a high gluten flour). I would think that the total proofing Foodgeek do is less than what is done here.
Hey Barry. Excellent comment. You are right 100%. In that case your method works better!
Very nice video
Sank you.
Don’t know if I’m overthinking, but do you do one last stretch and fold right before shaping? I find that when I shape my dough in the „flattened out“ or relaxed phase, I’m not able to get a tight shape, the dough tends to feel too loose. Your expertise would be of great help ☺️🙏
Ok mein fehler heute war dann das ich meinen Teig zu lange fermentiert habe🙈vielen Dank für all die hilfreichen Tipps👍🏻
Das passier schnell mal. Sehr gerne 🙏🏻
Did you just say Glutentag 🤣🤣🤣🤣
Pssst. I am guilty.
If your acetic acid has stopped fermentation then what about mixing in some sodium bicarbonate to nuetralise it and the result is slightly higher salt content. But the yeast can maybe fire up again.... possibly.
Interested in knowing how the over fermented dough turns out after baking?
This is super helpful. I've been wanting bigger holes in my loaves and thought that more stretch and fold would achieve this... now I see I've been doing the opposite! Question though: how do you increase gluten strength in these holey loaves if you're not stretching and folding?
With a lot of kneading at the start :-)
Do you know why a 40% wholemeal (stoneground) dough would seem to get suddenly weaker during the stretch and fold process? It seems to begin to develop good strenth and then suddenly get loose and weak. I am using good flour with a high gluten content. The only thing I can think of is that the bran is somehow causing this.
Right now, I do coil folds once every hour during the fermentation process until my dough has doubled. The crumb that results is nice, but I want a more open crumb. To achieve that should I do coil foils ever 1.5hrs or longer, until my dough has doubled?
Moin Jon. Yep. That is correct. Or maybe just once every 2 hours. It should be okay!
Hi and thanks for another great video! Would you mind sharing the source for the chart shown at 5:15 ?
Hey Sebastian. Excellent question. I first showed it in here: ua-cam.com/video/dl7crk2Nvj8/v-deo.html. It comes from experimenting with different flours and then also from the book "Handbook on Sourdough Biotechnology". It really nicely explains the biological processes that are happening inside of your dough.
@@the_bread_code thanks a lot!
Hi there, great video as always. However I have a question regarding my sourdough bread, I've done it 3 times now and everytime the inside is "doughy" and sticks to the knife when I cut it open
Moin Amirul Azeem Idris, you are most welcome! Feel free to reach out with more questions at any time. Happy baking and cheers from Hamburg.
Buy yourself a thermometer and don’t stop baking until the internal temperature is at least 200F.
Did you allow the bread to fully cook before cutting into it? Because that can be the problem sometimes
Hi. I have one question.what if my dough flatten out which I need more folds. But my dough at the same time it is almost 2x in size?
Thanks for the great question. You might have a highly hydrated dough, which is fine. In that case, proceed and shape your dough. Now - if your dough becomes very flat in the end, try reducing the water a little bit for your next dough.
My sourdough is never this slack when I go to do the stretch and fold. It is always a lot stiffer and tighter. How can I get the slacker, stretchier dough?
What’s your hydration level? The higher the hydration the looser it will be
Does stretching and folding shorten the bulk fermentation time?
If your ambient temperature is warmer than your dough, yep. Your dough will warm up faster.
Huh? How come if you want an open crumb you don't stretch and fold as much? Is it that although it'll be flatter, you don't squeeze out the air bubbles as much?
Can I put the dough in the fridge inbetween stretches and folds if I want to bake it later?
Yep 🙏🏻
@@the_bread_code Hab's schon gemacht und hat super funktioniert!!! Hab heute mein erstes Sauerteig Brot gebacken, ein Ruchmehlbrot. Es war fast perfekt...nur etwas zu kurz im Ofen. Hab vergessen, dass ich mehr Wasser benutzt habe :) Danke!!!
Your demo makes it look easy, but it is NOT, lol! I can’t get the coil under and I end up having dough stuck all over my hands. I guess I need to keep practicing. Thank you for the demo again! I’ll need to watch a few times more!
Oh noes. Yes, keep practicing. Make sure you wet your hands 👍
Gluten Tag. Could You please make a video, or just give me some quick tips on how to store a bread to keep it fresh for a longer time? Or what excactly makes one bread stale in 1 day, and the other one fresh for 4 days, in the same environment. My bread after let's say 1-2 days becomes pretty hard. And for example, a bread from my local bakery can still be somewhat fresh after this period.
Thanx! :3
Hey Jakub, very interesting. Thanks for the comment too. I typically use an airtight sealed plastic bag in which I store the bread inside of the fridge. Then I just cut a slice and toast it whenever I feel like fresh bread. This way the bread stays good for a few weeks. Outside of the fridge I have the same issue you have, it dries relatively quickly, especially the part where I previously took a slice. Good idea for a video. Took a note! Thanks!
The thicker and more glossy the crust, the harder it is for moisture to escape. Once you cut the bread, the moisture will start to evaporate quickly through the cut face. If you stand the bread on its side, with the cut face resting on the cutting board, it will take much longer to go stale, but I usually seal it in an airtight bag by the end of the second day. If I’ve baked two loaves, I seal the second one once it has completely cooled and put it in the fridge.
Interesting, I heard many people say that you shouldn’t store bread in the fridge. I don’t know why and I have done it in the past, but if you do it, then it seems to not ”damage” the bread. I don’t like bread that is stored in a plastic bag because it gets a ”rubbery” quality. I store it in a clay pan (”Römertopf”) and that seems to keep the moisture, but also doesn’t ”suffocate” the bread like it does in a plastic bag. Sour doug bread keeps fresh enough for a week or 9 days or something, while I have noticed that your poolish-bread that you showed a couple weeks ago became stale after 2 days, just as you said in that video, so I guess sour doug works to your advantage.
@@jroemling I've also read the "do not put in fridge" thing. Maybe it is a myth. The Römertopf method seems very interesting. You could devide a bread in two and put half the bread in the fridge and half in a bag/Römertopf. Then for every meal there is a test of quality differences.
@@debbiewarner8098 Great tips. Thanks!
Can I put my bow straight after gold have no time
Yes
Gluten Tag :DDD
bye mr. dough
Byeeee 🥺
How come you can't just turn your pot over?
This method is just very gentle on the dough 🙏🏻
What to f..k ist breadflour???? Gibt es ein vergleichbares deutsches Mehl?
Das ist t550 aber eine gute Sorte mit viel mehr Protein. In Deutschland wäre das Eweizen 😎. Bald kommt mein video aus der Mühle da erkläre ich das nochmal im Detail 🙏🏻
Way to much yappin