𝕋𝕙𝕖 𝔹𝕒𝕤𝕚𝕔 𝕊𝕠𝕦𝕣𝕕𝕠𝕦𝕘𝕙 ℙ𝕣𝕠𝕔𝕖𝕤𝕤 𝔼𝕡𝕚𝕤𝕠𝕕𝕖 𝟚 ♡

Welcome back to my mini-series of the basic sourdough process Episode 2! This is for everyone who wants to learn how to make your own sourdough🍞 at home.

RECAP :

𝔹𝕒𝕤𝕚𝕔 𝕊𝕠𝕦𝕣𝕕𝕠𝕦𝕘𝕙 ℙ𝕣𝕠𝕔𝕖𝕤𝕤

Autolyse

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Add levain

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Add salt

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Stretch & Fold

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Lamination

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Coil folds

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Shaping

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Cold retard

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Bake

Today we will talk about the various dough strengthening techniques after the steps described in Episode 1, namely stretch and fold, lamination and coil fold. I typically perform all 3 because I observed that it gives my handmixed dough the ideal strength 💪💪

After a rest upon adding salt, I perform 1 round of stretch-and-fold, stopping when I feel some resistance in the dough.

This is followed by lamination which refers to the process of stretching the dough as thin as you can without tearing it (if it tears, it’s ok too don’t worry!) This is also the step where you can add inclusions and they will be enveloped nicely within the dough when you fold it into a neat little parcel 📦

Lastly I will do 2-3 sets of coil folds. Coil fold is a folding technique used to develop gluten in a gentle manner and very useful in higher hydration dough 💦

From the video, you can see how extensible the dough is at the first coil fold and how much stronger it is end of the third fold.

I will then let the dough rest undisturbed for at least an hour before I shape.

Please keep in mind that you have the freedom to replace/ skip/ substitute these steps depending on your dough condition because sourdough is incredibly flexible and there is no fixed rule!

Have fun experimenting and finding your own sweet spot Fam ❣️

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