65% hydrated dough
200g starter
12g salt
275g water
475g KAF Sir Lancelot flour
Normally, I mix to a shaggy ball and then do 4 stretch and folds over two hours followed by 2 hours bulk ferment. Then into the fridge. I’m usually frustrated because the dough seems to be on the wet side and sticky.
I keep seeing videos of people shaping with little to no flour. My guess is they were using a mixer to create great gluten.
I pulled out my Bosch and create a double batch of dough. Kneaded for 6 minutes at speed 1. Rest one hour. Stretch and fold. Rest another hour. Stretch and fold. Bulk rest for 2.5 hours. Divided the dough into 2 950g balls. Preshaped into a round ball. Rest 30 minutes. Shaped into a batard and placed into banneton and then into fridge for 15 hours. Preheated the oven and stone at 475F for one hour. Once preheated, pulled dough from fridge, placed on parchment, scored, spritzed and slid onto stone. Added cup of ice to bottom of oven, reduced heat to 450F and baked 15 minutes. Released steam, rotated loaves, and baked an additional 15 minutes at 425F convection.
I hate pulling out the Bosch, but can’t lie. This dough was the easiest dough to work with since starting to bake sourdough 3 months ago. The stretch and folds really showed how strong the gluten was. On top of that I didn’t use any flour to shape the batard.
While I like the idea of not using a mixer, the results are much better this way. The oven spring was noticeably larger.
Thoughts?
by pokermaven
2 Comments
I do like to use the mixer. I agree that the gluten seems to be better developed and the dough easier to work with.
I love using the mixer! So much that the coating on the hook started peeling. My new stainless steel hook is here and I’m going back to the mixer next week after a whole week of hand folding 🙌🏼