Sourdough Bread: How To Stretch & Fold
With a wet hand release the dough from bottom. We cover & rest the dough 30m in between sets.
Reach under, pull up & fold over opposite side of the bowl, tuck. Turn bowl 1/4 & repeat all 4 sides
S&F 2:already building shape. Feels elastic but not slack. Resisting stretch, feels taught when done
#3: Signs of structure: Strong, holding shape, I had to help that last S&F. It says it’s done.
90 min later. Signs bulk ferment is done: light, jiggly, domed bubbly surface, 50% rise. Yay!
For more sourdough technique videos & recipes visit me at A Food Lover’s Life. Happy Baking!
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