How to stretch and fold sourdough vigorously
Вставка
- Опубліковано 22 гру 2020
- This short video shows how I perform a strong set of stretch and folds with sourdough during bulk fermentation. This strong approach is helpful when the dough is still quite extensible and slack.
For an in-depth post on this topic, check out my How to Stretch and Fold Sourdough guide page:
www.theperfectloaf.com/guides... - Навчання та стиль
Oh my goodness the water bowel keeping dough from sticking to your hands is a game changer!!! I’m new to sourdough making❣️
I always have one nearby :) Welcome to sourdough!
Good to see you here! Thanks for sharing.
More videos please, these are so helpful!
Hey Maurizio, question for you! Do you mostly bulk ferment in these same bowls that you do your folds in when the recipe calls for constant folds (like Tartine Country Loaf?)
Sometimes. When I'm mixing, I use a larger, wider bowl just to make it easier (it's stainless steel). However, you can absolutely use the same bowl no problem.
Thank you for this video, your recipes, and your well explained and illustrated discussions via your site and the links you've provided. I will be looking for more videos, and reading and studying more. I always disliked the idea of sourdough (I live alone) and felt I was throwing away more starter than I was using. It seemed a waste of flour and resources. I might rethink that now that I know I can create other things with the "throwaway".... like crackers, rolls, etc. So I am going to keep viewing, and reading, and at some point when I have a kitchen and other resources more available to me, have at it again. I love bread baking. It suits the science and creative person I am, not to mention, I love bread!
You're very welcome! Do let me know if you ever have any Q's and I'll do my best to help 🙂 Happy baking once you get setup again, KB!
@@theperfectloaf Thank you. I really appreciate that. I certainly hope it is sooner than later. I sorely miss baking.... anything!
I'd love to know how possibly tu use sourdough starter, OR the throwaway "waste" in cookies or cakes,if that is even a possibility. I've no clue because as I mentioned, I gave up trying sourdough. I was creating my own starter, and I was using more flour to feed my starter, than any bread I ever got from it. I know better now. So am doing my research to explore other uses for the "throwaway waste"....
It definitely is a possibility. Check out here for all my discard recipes, with more coming soon:
www.theperfectloaf.com/collections/sourdough-starter-discard-recipes/
Nice! my question is should I keep doing s&f until the dough has built strength, no matter how many, or stop after x many of them? Sometimes it seems I can keep doing infinite folds every 30 minutes, but I chicken out and quit after 5 or 6 because I am not sure its doing any good.
Check out the post linked in the comment for the video, has a longer explanation for everything!
Total dough hydration? 75%? Blend of bread flour and ww flour?
This was my Beginner's Sourdough recipe at my website: 80% bread flour, 15% whole wheat, 5% whole rye.
This changed my life
That's why I'm here :) Happy baking!
My dough looks nothing like that before first stretch and fold. It's thick and lumpy-like. Friends who do this say it's fine, but all the videos I see the dough is almost wet and smooth. I don't have the patience for this! lol
Stick with it! Be sure you're mixing with enough water to properly hydrate the flour you're using and that you have no dry bits left after mixing.
Just saying... if you were to make a lot of videos... I would watch them
Soon 🙂