Sourdough Recipe

STRETCH AND FOLD

This stretch-and-fold phase is a little tricky to describe. It’s not hard to do, but is best taught with a video.

That’s not my voice.

Complete a stretch and fold three or four times, waiting 30 minutes between each. You’ll notice the consistency of the dough change each time. It will be less sticky and feel thicker in your hands. That’s because the gluten is developing. After the last stretch and fold, the dough will look smooth and pillowy. You may also see a few small air bubbles on the surface. These are a natural part of the fermentation of the flour (just like in your sourdough starter and levain). Now cover the dough and let it rest for 2.5 hours.

Smooth and pillowy

Next

3 thoughts on “Sourdough Recipe

Leave a Reply

Fill in your details below or click an icon to log in:

WordPress.com Logo

You are commenting using your WordPress.com account. Log Out /  Change )

Twitter picture

You are commenting using your Twitter account. Log Out /  Change )

Facebook photo

You are commenting using your Facebook account. Log Out /  Change )

Connecting to %s

Create your website with WordPress.com
Get started
%d bloggers like this: