today’s bake

Folding with Intent🧪

This was an 83% hydration sourdough country loaf. I began with a two-hour autolyse at 23°C using 75% of the total water. Once complete, I added the levain which had nearly doubled in volume and incorporated it at around 100 RPM for 3–4 minutes. The remaining 8% water was then added gradually, followed by the salt. The folding strategy differed from my usual approach. I began bulk fermentation with one strong fold early on, primarily to organise the dough and even out gluten development. The next two folds were performed later in bulk and were aimed at building and reinforcing structure rather than simple redistribution. After the dough had risen roughly 30% and showed good gas development, I performed a light half coil fold. Because the dough held its shape well and took time to relax, the next fold was done about 90 minutes later, using the same gentle coil fold. Bulk fermentation was allowed to continue to nearly a 100% rise at a dough temperature of 25°C. Since the dough was fermenting under the tension generated by the folds, it was able to handle this level of expansion without compromising structure. I then lightly pre-shaped the dough, rested it for 30 minutes, shaped, and retarded it at 1°C for 12 hours