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Ilipika88
Looking good!
Maximum_Bat2777
Is it easier to stretch and fold when there is more dough?
real_justchris
I’m intrigued. You’re not being very gentle (and I think I’ve got a long way to go to getting my loaf right).
Do you find being a little heavy handed after the fold helps build up strength?
Looks great thanks for sharing! My difficulty with these doughs is I can never get enough structure development to prevent the dough spreading somewhat sideways in the oven. Any ideas? My one thought is to find some way to shape the dough tighter.
DonkeyWorker
I use 50% water. What’s the general effect of more water. Your dough looks a lot easier to gold than mine
pareech
F’ing good work. I wish I could get my doughs that high of hydration. Unfortunately my flour, anything above 72% becomes a glorified version of papier mache.
Hexagram_11
I used to dabble in chiromancy (hand reading) and I just wanted to say you have the absolutely quintessential artisanal bread baker’s hands (by shape). I just thought that was interesting. Great demonstration of stretching and folding, thanks!
12 Comments
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Looking good!
Is it easier to stretch and fold when there is more dough?
I’m intrigued. You’re not being very gentle (and I think I’ve got a long way to go to getting my loaf right).
Do you find being a little heavy handed after the fold helps build up strength?
https://preview.redd.it/kp5zakg5w1me1.jpeg?width=4176&format=pjpg&auto=webp&s=ceb543924494bb98ae6f27dc43e71d2f65445ffc
Resulting crumb… Trapped a big air bubble in this one lol.
Hey, do us a wee favour and pop your recipe notes up for us please 😊 (ingredients & process up to the end point).
Alternatively a few sentences on your technique.
[Rule 5](https://www.reddit.com/r/Sourdough/wiki/sourdoughrules/) etc ☺️
[Recipe is here](https://www.reddit.com/r/Sourdough/comments/1hz5cyn/i_been_working_on_my_sourzhong_recipe_recipe_in/) with a couple modifications, I used 20% starter instead of 10% and I did not do a cold retard after the bench rest.
Nice folds bruh
Looks great thanks for sharing! My difficulty with these doughs is I can never get enough structure development to prevent the dough spreading somewhat sideways in the oven. Any ideas? My one thought is to find some way to shape the dough tighter.
I use 50% water. What’s the general effect of more water. Your dough looks a lot easier to gold than mine
F’ing good work. I wish I could get my doughs that high of hydration. Unfortunately my flour, anything above 72% becomes a glorified version of papier mache.
I used to dabble in chiromancy (hand reading) and I just wanted to say you have the absolutely quintessential artisanal bread baker’s hands (by shape). I just thought that was interesting. Great demonstration of stretching and folding, thanks!