2 Peter Reinhart, Peter Reinhart’s Artisan Breads Every Day, Potter/Ten Speed/Harmony/Rodale. Yes: to increase the overall quantity, do not discard and just keep feeding. I would like, at some point, to try using less starter and a longer ferment for a more sour flavor. This is great! Also consider introducing an autolyse period into your workflow. [It is used] to strengthen the dough and make it more buoyant. Use Healthy/Active Starter. Scrape the dough onto a well floured surface. I made mini-boules with a rustic crumb developed by stretch and fold technique, with greater hydration (i.e. Can I do this by not discarding half but increase the feeding amount according to the 1:1:1 ratio? Hello Emilie, I plan on making NK Bread this week and want to experiment with the folding process. Video demonstration of two key techniques in no knead Wild-Yeasted bread baking: The Stretch and Fold, and the Tension Pull Subscribe to the blog and you’ll get all of my posts delivered straight to your inbox. High altitude. Now, I look forward to stretching and folding. I have tried various searches about using the stretch and fold technique for non-sourdough recipes but have come up with nothing. Perform 3 or 4 sets of stretch and folds, allowing dough to … For full theory on why stretch and fold sourdough click here. You’re very welcome. Larry, great question! ).The technique can be done on the countertop or directly in the bowl; the latter option is what I’m showing you here. Robertson, the co-founder of Tartine Bakery, explains: “Flour is made up of starch and protein. Autolyse: In a large mixing bowl, stir together flours and water with your hands until … ), “One stretch and fold is like mixing for another minute, yet it takes only a few seconds. What doe. I am so confused. Hi there! THE STRETCH AND FOLD HELPS TO GIVE YOUR BREAD STRUCTURE. Kindle Edition. Most sourdough doesn’t need kneading but benefits from a series of folds. Plus, it’s the most satisfying sensory experience (who doesn’t love touching bread dough?! This year, I’ve typically used recipe methods and proportions from both Jim Lahey & Breadtopia allowing a 12-14 hour bulk fermentation with no knead/no fold, and excited to see how folding will affect results! (If you need a refresher: Gluten forms as a result of the bonding of the proteins glutenin and gliadin, which are present in the endosperm of certain grains, primarily wheat and rye. Thank you. Gently press it into a rectangle shape. And then a second rise of 3+. That’s how you’ll know the technique is working. I have made several of the recipes, and have always had pretty satisfactory results (I created my starter using your book). But folding the dough is also a valid technique for executing these tasks. The stretch and fold technique is an easy and effective way to do it. The technique itself is done in conjunction with the bulk rise. I was following the Sourdough recipes and had a hard time understanding this part without a showing. Hi there! The entire process should be completed in less than 40 minutes.”2. For reference in the video above, I’m using my Artisan Sourdough with All Purpose Flour recipe which is around 70% hydration. I’ll keep this in mind :). for sale? 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.”, “One stretch and fold is like mixing for another minute, yet it takes only a few seconds. You do this at the north, east, south and west points on the dough. —Emilie, Your email address will not be published. Here you’ll learn how to shape a round sourdough boule using the envelope technique. Thanks! But it can be done! I totally know what you mean :). I love your cookbook and blog! Love the videos too! 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. I’m trying stretch and folds but it still doesn’t seem to double, sometimes letting it sit 12+ hours. Start during the bulk rise, do a few folds, and see how you go. For low hydration doughs (dry, stiffer dough), the gluten will need more time to relax, about 30 minutes to 1 hr. And paired with what type of flour? With lightly wet fingertips, grab a portion of the dough and stretch it upward. , suggests repeating this for 2–5 minutes until the dough smooths some and comes together, forming a tight ball. Sourdough Bread: Coil Fold, Stretch & Fold, and The Wrap. You do both. Watch the dough and not the clock! Hi there! Then, you’ll complete up to 4 additional sets spaced about 15 minutes to 1 hour apart, depending on the dough’s flexibility and your own personal baking schedule. Stretch and fold again. The resulting tiny air pockets form the base cell structure of the crumb. Maurizio Leo, at The Perfect Loaf, suggests repeating this for 2–5 minutes until the dough smooths some and comes together, forming a tight ball. I am sure there are recipes out there, but I would love something from you in the future. I will keep this in mind as I continue to experiment. Buy Now. When I started baking at home, I just threw all the ingredients in our stand mixer. Artisan Sourdough Made Simple is excellent! Scrape your dough out onto it, and gently pull the sides outward, grasping from underneath and going around and around the dough until you have a large thin sheet. Hi there! Without it, your dough will likely not have any rise because it’s not strong enough, and will probably turn into a flat brick. Regarding the stretch and folds, the dough still needs to bulk after your folds. Wet your hands and gently knead the dough in the bowl by hand until it comes together with no excess flour. Linda, thank you so much! Especially in the first stretch and fold. Give the bowl a one-quarter turn and repeat: stretch the dough upward and fold it over toward the center. And with practice and repetition, you’ll notice the change in the look, taste and feel of the bread. Especially useful for high hydration doughs. I have found 3–4 times every 30 minutes during the first 90 minutes before the bulk works just fine. The proteins form connected chains that constitute the structure of the dough, which is developed by stretching and folding the dough as you give it turns during the bulk fermentation. Transfer to a lightly oiled container with a volume of at least four cups (1 quart / 1 liter). Will it be possible to send the above steps per e-mail for me please. EASY, MAKE-AHEAD APPLE CRUMBLE! Continue until you have come full circle to complete 1 set, or 4 folds around the bowl. Emilie Is it best to proof during rising to have double rise? A beginner’s guide to delicious hand-crafted bread with minimal kneading. Can you substitute this technique for non sourdough recipes and if so how? Stretch and fold. …this will generally improve the performance of most of the bread. Once you get the hang of it, you’ll find ways incorporate the stretch and fold technique into your baking routine. I’ve now incorporated the stretching and folding technique and am using your artisan recipe for beginners. As shown above, use two wet hands and grab the side of the dough farthest from you, then lift it up and over to the side nearest your body. I feed it once a day at 100% hydration, doubling and passing float test. I always have a bit of trouble slicing my bread even when I cut it on it’s side. BONUS TIP: Salt and sourdough starter can be tricky to incorporate into the dough at this stage. We are going to do a total of four sets, spaced 30 minutes apart. Stretch-and-fold often works better with less effort because it is done periodically (as in the recipe linked in the question, where you do a stretch-and-fold every 45 minutes over a few hours). The molecules that make up gluten strands take a certain period of time to align. Is this better for the bread? I made my first starter during this spring. Should I adjust anything for the bread portion of the recipe. Can we get a video about incorporating things, ie dried fruits, nuts, etc, in sourdough? The bakers at Abigail’s Oven love to learn from the best. Loaf 3: Mixed starter, water, flours and salt. 1 Maurizio Leo, “Sourdough Bread With All-Purpose Flour,” The Perfect Loaf. -ae, Is it ok the dough tears a little? We like the technique very much because although you get to use your hands and feel the dough, it is not as tiring as actual kneading. It makes me feel connected to my loaves now and would never think to skip this step. I weigh ingredients and get good oven spring too, but the bread still seems dense. One baking pro suggested thinking of the bowl as a compass that you turn from North to East for the first stretch and fold, then move to South to repeat, again to the West, and finally to the North for the final stretch and fold. However, it’s easy, practical and super effective when applied as an optional step. Give the bowl a one-quarter turn and repeat: stretch the dough upward and fold it over toward the center. It’s up to you. It was easy and fast, but it didn’t make great looking bread; I mean seriously take a look at the pitiful thing I baked on my first try. 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. In fact, it’s very difficult to over knead (by hand). Cover and let it rest 20-25 minutes while you prep a basket/tea towel with all-purpose and rice flour, or bran flakes. The dough is folded in thirds, like a letter; the baker rotates the dough 90 degrees, flattens the dough into another, smaller rectangle, and folds it … I’m new to sourdough baking and I’ve had difficulty with my dough spreading instead of rising in the oven. Tipped out onto very lightly floured work surface and kneaded (stretch, fold, turn, repeat ad nauseam) for 6 minutes, adding the least possible extra flour. The stretch and fold method helps develop the gluten in the dough and strengthen high hydration doughs. Fold it in third and then in half. In other books and recipes, you may see this technique referred to as turning and folding the dough.”. Do more stretch and folds in the container. Do this two or three times for each fold. But Peter Reinhart has a different approach: Peter Reinhart shows the stretch and fold in hisArtisan Breads Every Day. If you rush this step, the gluten will be underdeveloped and your loaf will be flat and dense. Despite following the stretch and fold method, my sourdough lacks surface tension. Thanks, Eileen. They fill with gas during the bulk rise and expand during baking to create an open-textured crumb. Then, I divided the dough into three equal parts by weight. Greenfield says that “the first tip for making great sourdough bread at … My mom and I both have this knife and we love it. I’ve ordered your book, but didn’t know if you had any thoughts. I use water to wet my hands when handling the sourdough and wonder whether that gets into to the dough, making it slacker than it should. As always, thanks for your support! Hi Emilie. Let the dough rest covered for 10-15 minuets. Did you find this post helpful? This motion folds the dough back into a tight little package, which is then picked up again at the right side with the pincher grip, repeating the process. My sourdough is lovely and well aerated. Thank you! I really appreciate being able to see what this looks like in your video. Finally, rotate the bowl 180° and do one last stretch and fold. Thank you for the video always good to see technics in action, sometimes they can be lost in translation from book to brain! “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. It could be a few things. It depends on the recipe you’re following, but generally speaking, if you’re new to sourdough it’s best for the dough to double in size. Otherwise it won’t stretch properly. My first loaf. Thank you! Next, rotate your container 90°. Ferment the country sourdough at 78F / 26C. Slap and fold or stretch and fold your dough until it looks smooth about 10 minutes. What am I doing wrong? Additionally: too many stretch and folds to the point of over kneading is extremely rare. Some normalcy in a difficult time. Leaving the dough in your bowl, dive a wet hand down one side of the dough, pull it up in a long stretch and fold it back over itself, then rotate the bowl and repeat this 3–4 times. I set a timer to remind me when 30 minutes are up and go for it. My starter seems strong. It can be used on any type of dough ranging from 65-75% hydration. Should I just let it keep rising during the bulk fermentation? The entire process should be completed in less than 40 minutes.”, love to learn from the best. Hi there! Do I knead, and do the stretch and folds, or just knead. Just remember: not all doughs require it. The “fold” in slap and fold. You are my go-to for all things sourdough and I hope you mind the suggestion and compliment. Then fold it inward from as many sides as … Add the Salt. Give the dough 4-5 sets of stretch and folds.”1. I really appreciate the feedback! By leaving a star rating and review, it will help others find my recipes and tutorials too. To clarify: the dough lacks surface tension at what point in the process? A technique for strengthening gluten in a dough without too much mixing or kneading. I have been making your Sourdough Beginner bread with great success for several weeks and finally was able to get your Artisan book. Thank you and looks forward to your posts every week. Then flip the entire mass of dough over and tuck it into a ball. Stretch and Fold . Next, rotate your container 180°, wet your hands again if necessary, and perform the same stretch and fold. 3 Chad Robertson, Tartine Bread, Chronicle Books LLC  (p. 74). Second, the dough might be over proofed (rose for too long, which makes it spread and turn sticky) or under proofed (bulk rise cut short). Please help My gut is telling me your dough needs more time. Stretching and folding sourdough … Also, I love the sound effects. Time to stop Cover and rest: (1-2hours) With each turn, the strength of the dough increases exponentially. Great tips thank you! Hello, I am having trouble getting my dough to double during the bulk rise. I have been loving it and loving using the stretch and fold technique. So I actually love to knead. I love watching you videos and appreciate your information ad the sourdough breads The point of stretching and folding is to create structure and build strength. Return dough to the bowl and let rest for another 30 minutes. And you are very welcome :). Remember that you need to keep the DDT during your bulk fermentation but early on in the bulk fermentation you can build tension in the dough in the bowl by stretching and folding. I’m on my 4th loaf without it rising! When bread tears, the gluten is not strong so continue on until it becomes smooth and elastic. Stretch and Fold. It is easy to get carried away with stretching and folding so my top tips are: Stretch and fold only after the last of the water has been absorbed by the gluten for a … Keep doing what you’re doing :), Just signed up and really enjoying the blog and videos!! Need to get a pattern, will your book do it ? It never seems to become dry and silky and elastic. Available in bookstores November 2009. www.tenspeed.com Please help! I have seen dough with over 90 percent hydration come together under the skilled hands of bakers using the stretch and fold method. Sprinkle the salt over the main dough and mix until both the salt and the leaven are fully incorporated. So many variables to consider here. Omer, yes this is fine. Patrick. Shape the dough into a … The kneading is done in the stand mixer and the stretch and folds are done during the bulk rise. Leaven are fully incorporated tight ball the crumb dough is also a technique... 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