What I notice is that the dough tightens as I need. Stretching and folding is done to strengthen the dough during bulk fermentation. This is the most common place for a tear. Rotate another 180º, and repeat the stretch and fold one more time. Stretching and folding is what replaces kneading in many sourdough recipes. Sourdough Bread Baking FAQ: Q: How much sourdough starter should I use in my dough? It is stretched and folded two times during bulk fermentation at 50 minute intervals. There is … It's just how it is. Part of it is the state of your starter. Rotate your bowl 180º. You can lift the dough onto your fists and … A few months back I posted a problem here explaining that my dough is not elastic and resist stretching while hand kneading.I normally mix all the ingredients in a mixer with a dough hook at low speed only until dough is pulled away from edges. But don't let that fool you! Strength of your sourdough. In the clip Ed uses the technique with a wholewheat sourdough 68% hydration dough. Now, rotate your bowl 90º. Initial quantity of sourdough you use. Focus on stretching the outer parts of the dough, as the middle will get a small stretch from everywhere and end up being too thin. Let this glossary of terms be your guide as you explore the wonderful world of sourdough baking! Healthy active sourdoughs work faster. I am proofing the yeast, the dough feels like the right conistancy, using bread flour and a kitchen aid on low with a dough hook. Repeat the stretch and fold. You can follow the exact same technique and even weigh things precisely and come out with different results. Initial ratio of water/flour in the dough. Of all the things in the kitchen that are finicky and unpredictable, sourdough might be number one. The world of sourdough baking is both an art and science and if you're just getting started, you might find yourself facing fancy loaves and foreign terminology. Stretching and folding helps activate the gluten in wheat flour, making it easier to work with and shape. Repeat the stretch and fold. A look at common sourdough problems and some possible solutions to troubleshoot your sourdough bread. Stretching and folding helps to develop extra elasticity during. Don’t stretch the middle. Keep an eye on any thin areas. By the second knead the dough starts quite stretchy, but after a few strech and folds it tightens and starts to tear instead of stretching. https://www.allrecipes.com/video/4157/how-to-knead-your-sourdough-bread When it comes to making bread, the stretch and fold technique in making sourdough is a crucial step to baking great bread at home. I stretch and fold the dough into three about 6-8 times each time. Sourdough baking can be as easy as grabbing a sourdough starter and following a simple recipe you love. When you stretch it, it tears easily rather than be elastic Then mix in the salt and turn it and stretch and fold 4 times after 10, 10, 20 and 20 mins. https://www.foodtoimpress.com/bread/why-does-my-dough-tear-when-kneading 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. When I dump the mix on the workspace, there are plenty of dried crumbs; so I don't think I am over mixing.As soon as I start to knead Be careful not to tear the dough when lifting. Let it rest for 30 minutes. Kneading helps to develop a stronger initial gluten network. This little clip shows you how the technique of stretching and folding is executed. Every recipe will vary, depending on the technique and timeline, but a common baker’s percentage for sourdough starter is 10%-20% of total flour weight. Cover your dough. 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