Stretch and fold sourdough

As sourdough tends to be kneaded gently we use stretch and folds to accelerate gluten development alongside speeding up the organic development of the dough. Or you can slap and fold only once before the.

For each set of folds with this technique youll dampen your hand with water grab an edge of the dough stretch it up and over tuck it in on the other side of the bowl and then repeat 3 more times working your way around the bowl see the photos in the gallery below.

Stretch and fold sourdough. How to stretch and fold sourdough. First and foremost these sets are performed to strengthen the dough. The act of stretching the bread dough up and over further develops the doughs gluten bringing increased elasticity.

But these sets also give you a chance to equalize the doughs. Bakers use the stretch and fold technique to gently strengthen the gluten and incorporate air into bread dough without kneading. When done correctly it will.

Bakers use the stretch and fold technique to improve the quality of their sourdough bread recipe. When done correctly it will strengthen the gluten and gently incorporate air into the dough without. As sourdough tends to be kneaded gently we use stretch and folds to accelerate gluten development alongside speeding up the organic development of the dough.

A stretch and fold schedule is a routine given to a batch of dough. Stretching and folding sourdough dough is one of several common techniques used to build dough strength. Some other techniques include the coil fold kneading and slap and fold.

If youre interested in the scientific details of the gluten and bread dough strength this research article is useful. The Stretch and Fold Coil Fold and my favorite the Wrap is how we build structure during the bulk fermentation phase with sourdough bread. Structure is strengthening the gluten strands so they hold shape and are strong but are elastic too.

Where traditional bread using commercial yeast use kneading - with sourdough we build structure. You can slap and fold for a few minutes right after incorporating just the flour water and sourdough then add the salt and withheld water and do another slap and fold until strengthened to the desired amount. Or you can slap and fold only once before the.

For each set of folds with this technique youll dampen your hand with water grab an edge of the dough stretch it up and over tuck it in on the other side of the bowl and then repeat 3 more times working your way around the bowl see the photos in the gallery below. Popularized by Chad Robertson of Tartine fame the stretch and fold is the most well-known folding technique. The baker picks up one end of the dough and stretches it then folds it over the top.

After rotating the vessel the baker repeats this action until all sides of the dough have been stretched and folded with the seam facing up. 1st Stretch and Fold When the dough is relaxed it should be easy to grab and stretch along the lines of a loose putty or Slime you know that stuff all the kids make now days with glue and contact solution. This will be more obvious if your dough is 75 hydration or higher.

Stretch and Folds Sourdough Bread Baking Facebook Sourdough Bread Support Site Sourdough Bakers Group Stretch Folds and Coil Folds These are both techniques for aligning the gluten strands which are created in hydrated dough. The process also builds strength and elasticity in a dough without laborious mixing or kneading. Video demonstration of two key techniques in no knead Wild-Yeasted bread baking.

The Stretch and Fold and the Tension Pull. How to Stretch and Fold Most sourdough doesnt need kneading but benefits from a series of folds. 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 the bowl and repeat this 34 times.

Stretch the dough out with one hand and it should stretch out thin enough that you can start to see light through the dough without breaking. This is Jack Langs picture of a. Stretch and folds are a more extended method of developing strength and elasticity in the dough and often used where fermentation times are going to be longer as with the sourdough process.

The starter natural raising agent takes many hours or even days to raise the dough this also means there is improved flavour. Stretching and folding is what replaces kneading in many sourdough recipes. Stretching and folding helps activate the gluten in wheat flour making it easier to work with and shape.

If you skip stretching and folding chances are you will end up with soggy dough. So I experimented a little. Strong white flour sourdough with rye starter.

60 hydration stretch and fold one day loaf. But I added potato starch flour. I want to see how long the bread lasts staleness.

Ive seen breads that incorporate mashed potato but none using this. Your stretch the dough into roughly a rectangular shape and fold the top long edge two thirds of the way to the bottom edge. You now have a narrower strip with half double thickness and half single thickness.

You then take the single thickness edge and fold it up and over so that you have a.