Basic Sourdough Boule yield 1 loaf 440g (100%) Flourist Sifted Red Spring Wheat Flour 330g (75%) Water (80°F) 75g (17%) Sourdough Starter 11g (2.5%) Salt. Stretching and folding helps activate the gluten in wheat flour, making it easier to work with and shape. Chad Robertson, co-founder of Tartine Bakery. 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. This increases the chances of tearing, which can make your life more difficult when shaping or kneading it. Tune in each week as we bring accessible baking straight to your home kitchen. If not you can rotate/swap the trays during the last 15 minutes or so to get an even bake. Stickiness – Most sourdough bread recipes, especially round loaves (called boules), will be relatively high in hydration (meaning a higher water to flour ratio). In other books and recipes, you may see this technique referred to as turning and folding the dough.”. Beyond Gluten – Stretch and folds have more purpose than just gluten development. 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 also remove gas bubbles from the dough, aka large air pockets. Robertson, the co-founder of Tartine Bakery, explains: “Flour is made up of starch and protein. Leaving the dough in your bowl, dive a wet hand down one side of the dough, pull it up in a long stretch and fold it back over itself, then rotate … Introduction. He suggests, repeating this every 15 minutes for the first two sets and every 30 minutes after that. 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. This article will hopefully help you get there! 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. Usually sourdough once don’t over proof easily so you can let them sit in a … But in sourdough baking, kneading is often swapped with a sequence of stretch and folds. Whenever you handle your sourdough, you want to avoid pulling and stretching the dough too much or using sharp materials around it. The book is divided into three main parts: Theory, Practice and Recipes. Maurizio Leo, at The Perfect Loaf, shows how to Stretch and Fold. This tearing can be caused by too short of a bench rest or by handling too forcefully. Developed strands of gluten help hold the bread together as it bakes, and contributes to a strong upward rise (called oven spring) rather than spread during … If your starter has been in the fridge for a week, add at least a day to the recipe timing below to allow for 2-3 feedings (spaced 8 hours apart) before mixing your levain. More aggressive techniques of stretch and folding the dough have been introduced in … 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. Keep turning the bowl, folding the sides of the dough into the middle until mixed; do this for about 30 seconds. Stretching and folding is what replaces kneading in many sourdough recipes. A slashed square around the crown is a great way to go and will provide nice ‘ears’ on the loaf later. A higher hydration dough needs a shorter rest time, and a lower hydration dough will need more time between each fold. “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. But Peter Reinhart has a different approach: Peter Reinhart shows the stretch and fold in hisArtisan Breads Every Day. Lightly wet the hand you will use to handle the dough (see below). Most sourdough doesn’t need kneading but benefits from a series of folds. I've been trying to get a perfect sourdough since a while now. January 26, 2017 - 4:50am. Let our other readers know about how this works out for you in the comment section below. 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. Tips and Notes I have found 3–4 times every 30 minutes during the first 90 minutes before the bulk works just fine. Required fields are marked *. Then, rotate the bowl 90° and do another stretch and fold. In other books and recipes, you may see this technique referred to as turning and folding the dough.”4. It was baked on a pizza stone. Even during stretching and folding, it will still be rising. When I started baking at home, I just threw all the ingredients in our stand mixer. “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. Bulk fermentation is the first cycle, with a long fermentation period of the dough after the initial mixing of flour, water, starter, and salt and often comes during and after a period of kneading or ‘stretch and folds’.During this stage we are aiming to create dough strength, structure and flavor. Kindle Edition. 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