Stretch and FoldĪfter the resting period, this dough will need 6 rounds of stretching and folding in order to develop the gluten and obtain a nice rise. Using your hands, mix the dough for about 5 minutes so the dough comes together.Ĭover the dough with plastic wrap or a damp towel and let the dough rest for 30 minutes. Using wet hands, dimple in your sourdough starter to the rested flour and water mixture. You’ll want to let this mixture rest for 30 minutes for a process called autolyse. Hydrate the flourĬombine your warm water and flour in a large bowl. Rising times will vary for everyone.įeed your sourdough starter 4-12 hours before starting the bread so it is active and bubbly once you start the bread. There are many environmental factors that play a role. The time it takes for your dough to double is not an exact science.During the rising process and bulk fermentation, make sure to cover the dough with a damp towel or plastic wrap to avoid any unpleasant crusts from forming. New to sourdough? Click here to learn how to make a sourdough starter and here for how to care for one.
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