Rest the dough again for 10 minutes. You can make a sourdough starter from scratch or purchase one here. Some recipes, like this overnight rye sourdough, don’t call for any stretches and folds. Making sourdough bread in essence is a three day process. At this point, you can shape the dough and put it into the fridge to rest overnight. Author: Darryl Alder lives with his wife in Riverside Lodge, which is their home along the Provo River in Utah. Learn how your comment data is processed. It is a wonderful thing to eat just toasted and spread with butter, but top it with a poached egg, perhaps with some crispy pancetta, and you have an excellent light meal. You want the dough to be relaxed when the … A live fermented culture of flour and water. To knead the dough by hand: Place the dough on a clean unfloured work surface and use the palm of your hand to push it in a forward motion to the point that it’s almost tearing. “For each set wet your hands, grab one side and stretch it up and over the dough to the other side. Introduction. 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. When people think of bread, they tend to think of that which uses commercial, or quick rise, yeasts. Learning to make sourdough is almost like learning a whole new language. First, you need to feed your sourdough starter the evening before you plan to make your bread so that it is active and ready. It makes me feel connected to my loaves now and would never think to skip this step. Sourdough Bread: The Science. A mistake that nearly sourdough bakers have made is simply leaving the dough for too long. However, this type of bread has only existed for just over 150 years. Sourdough ToolsSourdough StarterEveryday No-Knead Sourdough, Your email address will not be published. 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. The classic Cubano gets a pizza treatment. DOWNLOAD MY FREE SOURDOUGH QUICK START GUIDE Includes everything you need to know to bake your first loaf 4 Reinhart, ibid. You’ve just done your first stretch and fold! ... 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). Fold the stretched dough over itself inside the bowl. He suggests, repeating this every 15 minutes for the first two sets and every 30 minutes after that. When I started baking at home, I just threw all the ingredients in our stand mixer. Sourdough Starter. As you complete your rounds of stretches and folds, the dough will become easier to handle, with the stickiness decreasing as the gluten develops. “To stretch and fold the dough in the bowl, with wet or oiled hands, reach under one end of the dough and stretch it out, then fold it back onto the top of the dough. The one major problem I've been facing is with the dough skin tearing up while rising. 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. 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. Levain. The bakers at Abigail’s Oven love to learn from the best. 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. © 2020 Baked The Blog. Then flip the entire mass of dough over and tuck it into a ball. Rotate the bowl 180° and perform another stretch and fold (this forms a long rectangle in the bowl). 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. Give the dough 4-5 sets of stretch and folds.”, “Cover the bowl (not the dough) with plastic wrap and let it sit for 10 minutes, then repeat the stretch and fold process. Stretching and folding helps activate the gluten in wheat flour, making it easier to work with and shape. Continue reading our basic stretching and folding technique with simple step-by-step photos! 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 the loaf to be able to handle the oven spring without tearing itself apart, it needs to be slashed. Learn more at johnandabigail.com. If it happens often maybe a little extra moisture should be added to the dough. 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. But getting over that hump can be a bit intimidating. This video will show you how to fold the dough. As you use this technique, you’ll immediately feel the dough strengthen, becoming a soft, supple ball. Home » Tutorials and Tips » How To Stretch And Fold Sourdough. With each turn, the strength of the dough increases exponentially. … Use a razor or a very sharp knife to cut slashes into the top of the bread. Sourdough Bread Baking FAQ: Q: How much sourdough starter should I use in my dough? 3 Chad Robertson, Tartine Bread, Chronicle Books LLC  (p. 74). Sourdough recipes are less a recipe than they are a combination of a formula and a timeline. BAKED is a collaborative, creative project by some of your favourite Canadian bloggers. Required fields are marked *. 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