Part of it is the state of your starter. There is ⦠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. Stretching and folding is what replaces kneading in many sourdough recipes. Repeat the stretch and fold. I stretch and fold the dough into three about 6-8 times each time. Initial ratio of water/flour in the dough. Sourdough baking can be as easy as grabbing a sourdough starter and following a simple recipe you love. 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. Donât stretch the middle. You can follow the exact same technique and even weigh things precisely and come out with different results. Every recipe will vary, depending on the technique and timeline, but a common bakerâs percentage for sourdough starter is 10%-20% of total flour weight. This is the most common place for a tear. Cover your dough. Of all the things in the kitchen that are finicky and unpredictable, sourdough might be number one. Initial quantity of sourdough you use. Stretching and folding helps activate the gluten in wheat flour, making it easier to work with and shape. Let it rest for 30 minutes. This process replaces kneading in a conventional yeasted bread but is vital in developing gluten to trap the gases from fermentation for a light, airy loaf. Then mix in the salt and turn it and stretch and fold 4 times after 10, 10, 20 and 20 mins. The stretch and fold method is the most common for a reason â itâs easy for just about everyone, and doesnât require any special equipment. In the clip Ed uses the technique with a wholewheat sourdough 68% hydration dough. Repeat the stretch and fold. But don't let that fool you! Strength of your sourdough. Healthy active sourdoughs work faster. When it comes to making bread, the stretch and fold technique in making sourdough is a crucial step to baking great bread at home. Keep an eye on any thin areas. https://www.allrecipes.com/video/4157/how-to-knead-your-sourdough-bread It's just how it is. Stretching and folding is done to strengthen the dough during bulk fermentation. 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. 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. You can lift the dough onto your fists and ⦠Sourdough Bread Baking FAQ: Q: How much sourdough starter should I use in my dough? When you stretch it, it tears easily rather than be elastic Kneading helps to develop a stronger initial gluten network. A look at common sourdough problems and some possible solutions to troubleshoot your sourdough bread. 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 This little clip shows you how the technique of stretching and folding is executed. Stretching and folding helps to develop extra elasticity during. Be careful not to tear the dough when lifting. Rotate another 180º, and repeat the stretch and fold one more time. https://www.foodtoimpress.com/bread/why-does-my-dough-tear-when-kneading Now, rotate your bowl 90º. What I notice is that the dough tightens as I need. Rotate your bowl 180º. It is stretched and folded two times during bulk fermentation at 50 minute intervals. 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. Let this glossary of terms be your guide as you explore the wonderful world of sourdough baking! 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