WebToday I decided to do bread intuitively. ! My recipe came out way more hydrated than I expected, and I rolled with it. I did 30 min autoluse, slap & fold for 5 minutes, 30 min rest, then various 20 minute intervals of coil folding. The … WebMay 29, 2024 · Give the bowl a one-quarter turn and repeat: stretch the dough upward and fold it over toward the center. Continue until you have come full circle to complete 1 set, or 4 folds around the bowl. Can you slap and fold sourdough too much? Excessive dough hydration can make the slap and fold process a little messier and sometimes even very ...
David
WebYou can see it tighten up at the end, it means it's pretty much there gluten wise, holding its shape etc. Love smacks for good luck of course. Recipe has less water than usual. 20% whole wheat, 80% strong bread flour (about 12.8% protein), 2.2% salt, 20% young leaven (just peaked) and 75% hydration. 670. WebDec 9, 2024 · Ingredients Sourdough starter 5g sourdough starter 35g water 30g all purpose flour or bread flour 5g rye flour Dough 270g bread flour (90%) 30g whole wheat flour (10%) 207g brewed coffee, cold (69%) 21g (7%) cold brewed coffee, added along with salt. Total hydration 76% 60g levain (20%) 6g salt (2%) 10g honey (3%) fresno unified website
Kneading wet dough by hand King Arthur Baking
WebJan 9, 2024 · Kneading with slap and fold The Perfect Loaf 22.4K subscribers Subscribe 49K views 3 years ago Strengthening a dough with the slap and fold (French fold) technique. See my guide for … WebJan 30, 2024 · Whisk in 1 cup flour and mix well until smooth. In a large mixing bowl, add remaining 3 cups flour, diced butter and salt. Mix evenly with a spatula. Pour in the egg flour mixture and stir well to combine until … WebJun 1, 2024 · Laminating is a method of gluten development, like stretching and folding, coil folding, hand-kneading, slapping and folding, Rubaud mixing, and stand-mixer mixing. The goal of all of these techniques is to … father knd