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. 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. How to Stretch and Fold. Active sourdough starter should float on the water like you see in the photo below: 3. Sourdough bread with its tangy taste and and incredibly delicious crust is also just a blank canvas begging to be played with. Usually sourdough once don’t over proof easily so you can let them sit in a … Then, rotate the bowl 90° and do another stretch and fold. A portion is used to make bread dough rise- no commercial yeast is required. Save my name, email, and website in this browser for the next time I comment. When people think of bread, they tend to think of that which uses commercial, or quick rise, yeasts. “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. … Tips and Notes 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. Author: Darryl Alder lives with his wife in Riverside Lodge, which is their home along the Provo River in Utah. If it happens often maybe a little extra moisture should be added to the dough. When it is hydrated with water, the starch and proteins absorb the water and swell. Dough Strength – Every stretch and fold will make a big difference in the strength of your dough as the gluten activates. I set a timer to remind me when 30 minutes are up and go for it. "Sourdough Panettone and viennoiserie" is a complete treatise on the subject of sweet leavened doughs fermented with natural leaven. This video will show you how to fold the dough. Sourdough recipes are less a recipe than they are a combination of a formula and a timeline. Rest the dough again for 10 minutes. Overfermentation. He suggests, repeating this every 15 minutes for the first two sets and every 30 minutes after that. *One of the ways I have incorporated sourdough into my life during quarantine has been to keep the discard in a jar in the fridge (if I don’t use it immediately), with which I make Sourdough Discard Crepes on the weekends, and other recipes in which I can replace some or all of the flour and liquid. Learn more at johnandabigail.com. In other books and recipes, you may see this technique referred to as turning and folding the dough.”. The entire process should be completed in less than 40 minutes.”2. Once again, cover the bowl and let the dough sit at room temperature for 10 minutes, then repeat the stretch and fold process twice more. My way of doing so is studding the airy interior of the loaf with walnuts and raisins. Peter Reinhart author of Artisan Breads Every Day and one of the world’s leading bread authorities, explains why this step is so important: “Stretch and fold is a method that makes it possible to use minimal mixing times even with doughs with high hydration. It may also have small bubbles on the surface depending on the recipe. They fill with gas during the bulk rise and expand during baking to create an open-textured crumb. But most importantly, she says, “it develops the gluten to trap gases from fermentation.” The process opens the crumb and makes a light and airy loaf. ... Take two opposite edges of dough and gently pull them up creating some length without tearing the dough (if the dough tears, stop stretching and continue with the steps). Keep turning the bowl, folding the sides of the dough into the middle until mixed; do this for about 30 seconds. However, this type of bread has only existed for just over 150 years. Temperature is important if the dough is fermenting in a warm place, as the outside will warm more quickly than the interior. As Martha Levie explains in nearly every, class, “The main book that we learned from, is. Sourdough Bread: The Science. The stretch and fold method is the most common for a reason – it’s easy for just about everyone, and doesn’t require any special equipment. « Our Favourite & Essential Sourdough Tools. 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. As Martha Levie explains in nearly every Sourdough training class, “The main book that we learned from, is Tartine Bread 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. Once that first 20 to 30 minute rest (called autolyse) is over, you are ready to begin your first round of stretch and folds. 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. 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. The bakers at Abigail’s Oven love to learn from the best. Whenever you handle your sourdough, you want to avoid pulling and stretching the dough too much or using sharp materials around it. You can read many of his recipes on this site by searching for Sourdough Saturday or Recipes on the top right-hand side of the blog. Stretching and folding is what replaces kneading in many sourdough recipes. Learning to make sourdough is almost like learning a whole new language. Through BAKED, there will be something for everyone. Actual coffee because it’s the right thing to … Each of the methods below starts with a pre-shaped and rested round of dough. Once again, cover the bowl and let the dough sit at room temperature for 10 minutes, then repeat the stretch and fold process twice more. Most sourdough doesn’t need kneading but benefits from a series of folds. Stretching and folding is done in place of kneading the dough. I've been trying to get a perfect sourdough since a while now. The entire process should be completed in less than 40 minutes.”, love to learn from the best. Sourdough skin tearing up during fermentation . The dough has already risen for 10 hours and has doubled in size. One round of stretch and folds will yield a loose blob, almost the same as not doing any at all. This increases the chances of tearing, which can make your life more difficult when shaping or kneading it. Hooray! It should be significantly firmer than it was before you did the stretch and fold, though still very soft and fragile. Although this isn’t an issue for casual bakers. 2.) As you use this technique, you’ll immediately feel the dough strengthen, becoming a soft, supple ball. It seems like a lot of work but each folding only takes 30 seconds. You’ll find more information on stretching and folding in my guide to baking simple sourdough. It will be a lot smoother looking, and will have developed some extensibility. Levain. 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 baking. This article will hopefully help you get there! The "Theory" chapter provides a hitherto unpublished understanding of the phenomena involved: evolution of the bacterial flora during manufacture, the role of minority … At this point, you can shape the dough and put it into the fridge to rest overnight. Stickiness – Most sourdough bread recipes, especially round loaves (called boules), will be relatively high in hydration (meaning a higher water to flour ratio). Each recipe is different, so refer to them individually. With each turn, the strength of the dough increases exponentially. It's an easy recipe for sourdough bread that anyone can follow to make delicious loaves at home! 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. Let our other readers know about how this works out for you in the comment section below. When all four quadrants of the dough have been stretched and folded, you have completed one round of stretch and folds. Kindle Edition. The one major problem I've been facing is with the dough skin tearing up while rising. Sourdough skin tearing up during fermentation. A very easy yet a delicious … Any bread produced with baker’s yeast, whether made at home or commercially produced, takes only a couple hours to make and does … But after a proper autolyse you will find that the dough can stretch without tearing. “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. By the last round, the dough should keep its shape, and not feel as sticky as it did at the start. By Bryan Ford. Three rounds or more, with rests in between, will help create the structure needed for a loaf to hold its shape. This is an offshoot of your sourdough starter. BAKED is a collaborative, creative project by some of your favourite Canadian bloggers. This site uses affiliate links. Turns should be more vigorous at the start of the bulk fermentation and gentle toward the end so as not to deflate any trapped gas that is leavening the dough.”3. Stretching and folding is what replaces kneading in many sourdough recipes. Robertson, the co-founder of Tartine Bakery, explains: “Flour is made up of starch and protein. Rotate the bowl a quarter turn and repeat the same steps again. During fermentation of the dough, several things happen that make this bread healthier. Do this from the other end, and then from each side. A live fermented culture of flour and water. Kindle Edition. It makes me feel connected to my loaves now and would never think to skip this step. What ever the cause, when it tears, let the dough rest for 10 minutes so the gluten strands can relax before continuing to shape. 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. I have seen dough with over 90 percent hydration come together under the skilled hands of bakers using the stretch and fold method. You can make a sourdough starter from scratch or purchase one here. 3 Chad Robertson, Tartine Bread, Chronicle Books LLC (p. 74). A basic routine is 5 minutes of folding every 30 minutes over the first 2 hours though it can be tweaked. Before using the stretch and fold technique, you must mix the dough until the gluten has formed. You’ve just done your first stretch and fold! A mistake that nearly sourdough bakers have made is simply leaving the dough for too long. 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. For the loaf to be able to handle the oven spring without tearing itself apart, it needs to be slashed. [It is used] to strengthen the dough and make it more buoyant. If not you can rotate/swap the trays during the last 15 minutes or so to get an even bake. If the dough sticks to your hand, dampen your hand. But getting over that hump can be a bit intimidating. They also remove gas bubbles from the dough, aka large air pockets. Lightly wet the hand you will use to handle the dough (see below). the dough has been folded. But most importantly, she says, “it develops the gluten to trap gases from fermentation.” The process opens the crumb and makes a light and airy loaf. Rest Periods – We set the dough aside to rest between stretch and folds so the gluten can relax. This recipe also assumes you are using a strong, active sourdough starter at 100% hydration to seed the levain. DOWNLOAD MY FREE SOURDOUGH QUICK START GUIDE Includes everything you need to know to bake your first loaf After mixing sourdough dough, you generally let it rest for 20 to 30 minutes before starting on your stretch and 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. Sufficient bench rest is important: it should be long enough to allow the dough … After the final fold, the dough … Home » Tutorials and Tips » How To Stretch And Fold Sourdough. 2 Peter Reinhart, Peter Reinhart’s Artisan Breads Every Day, Potter/Ten Speed/Harmony/Rodale. “Cover the bowl (not the dough) with plastic wrap and let it sit for 10 minutes, then repeat the stretch and fold process. Continue reading our basic stretching and folding technique with simple step-by-step photos! Stretching and folding helps activate the gluten in wheat flour, making it easier to work with and shape. 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. 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. Let’s take a basic sourdough and turn it into an artisanal bread we usually only admire on the shelves of professional bakeries. Sourdough ToolsSourdough StarterEveryday No-Knead Sourdough, Your email address will not be published. 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. 90° and do another stretch and fold water, the strength of the bread perform another stretch and.! Connected to my loaves now and would never think to skip this step can follow make... 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