This entire process is one stretch and fold set. Rotate the bowl 90 degree and repeat once again on both sides. Rotate the bowl 180 degrees and repeat from the other side. Gently pull and stretch it upwards (without tearing) and fold over the opposite edge. Grab the top portion of the dough with both hands. Be careful not to incorporate much water as this is already a high hydration dough. To complete a stretch and fold, dip you hands lightly in water (*this will help the dough from sticking). Stretch and folds help build strength and extensibility in the dough, and encourage good crumb structure. The remaining three will occur in 30-minute intervals. The first three will take place in 15-minute intervals. We’ll preform a total of six stretch and fold sets during the first two hours of bulk fermentation. STEP 4: BULK FERMENTATION (6 SETS OF STRETCH AND FOLDS) when my starter is ripe and has just peaked). * Planning Tip : Since this recipe doesn’t call for preparing an off-shoot levain, I mix and prepare the autolyse roughly one hour before my normal morning starter feeding time (ie. Cooler ambient temperatures will slow down fermentation and might extend bulk fermentation significantly. However, I recommend finding a warmer spot in your kitchen (was 74☏-76☏) for resting your dough. It is an amazing tool, but not necessary for sourdough baking. I use my Brod & Taylor Proofing Box to maintain a relatively high ambient fermentation temperature. Cover the bowl with a clean shower cap or plastic wrap and rest at 80☏/26☌ for a minimum of 1 hour or as long as 2 hours. This step hydrates the flours and helps with gluten development and dough structure. Add the filtered water (90☏/32☌) and mix with your hands until thoroughly combined and no dry bits are visible. In a large mixing bowl, whisk together the flours. Sourdough bread baking is a learning process and requires a lot of patience, as well as trial and error.
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