You move clockwise around the dough and perform a stretch and fold at 12, 3, 6 and 9 o'clock. It basically means to stretch the dough up and then fold it over itself. Stretching and folding is the technique used to move the dough around and build the gluten network of your dough. You'll hear a lot about "stretching and folding" when you read about how to bake simple sourdough bread. You can find more information on sourdough baking timelines here. (I could bake my bread from around 2pm today if I wanted to, I just prefer a longer cold ferment).Ģ.00pm - 32 hours later place into hot oven.ħ.00pm - finally cut into delicious sourdough and slather with cultured butter! Rest for 30 minutes.ħ.00pm - Perform 4-6 sets of stretch & folds over next 2 hours.ĩ.00pm - Cover and leave on bench overnight for bulk ferment if temp right.Ħ.00am - Shape & lift into banneton/bowl & into the fridge. My timeline for this baking simple sourdough bread looks something like this - but it's all negotiable.ĥ.00 pm - Premix and Autolyse (while I cook dinner)Ħ.30pm - Form into a smooth ball. If your starter is super active and you weigh your ingredients correctly then you will be off to a fantastic start. So while my sourdough baking process has a few different stages and some suggested timings, it's not absolutely critical that you follow them to the letter. My sourdough process has been created from cooking amongst the chaos of family life. Or you have to go out right when you are supposed to be doing stretch and folds (school pick up always gets me lol). Many of my sourdough failures (and indeed any cooking failure) is often because I start and then I get distracted by kids and I'm not able to come back and finish. One of the other keys to successful sourdough is create a “baking timeline” that works for you. Make A Baking Timeline To Bake Simple Sourdough Bread You want to use your sourdough starter when it's at it's peak activity, usually a few hours after you've fed it. If you are wanting to make your sourdough starter extra sour, you'll find ideas on how to do that here. Having a super active sourdough starter is the very first step in ensuring you get superior oven spring when your sourdough hits the oven. If you're having trouble getting your starter to be ready to bake with, check out our troubleshooting guide here. If you haven’t created a sourdough starter - you’ll find the simple guide to creating yours here. The absolute most important thing when baking simple sourdough bread is to have a super bubbly, active starter, just like when you make sourdough baguettes. So while an overnight bulk ferment is convenient, you may need to do a few day time bulk ferments while you learn how your dough behaves in your home environment. There's nothing worse than over proofed dough that fails to provide good oven spring. When you're beginning to bake sourdough, the best way to learn is to watch your dough. Look at those amazing blisters and bubbles! If you want to further understand the effect of the starter on your bulk ferment, head here or how to make sourdough in hotter or colder temperatures, go here. I guess the only caveat here is that to bulk ferment overnight, you need to know how warm (or cool) your home is. Not only do I love the way a long cold ferment creates bubbles and blisters on my dough, I also love the convenience of being able to prepare the dough when I have time and then cook it when I need to, straight from the fridge. I use overnight to do my bulk ferment and I like a long cold ferment. So I want to share with you my way of always being able to create amazing sourdough for my family, even with very little time (and patience).īecause I have a busy family, I like my sourdough to be completely simplified. I LOVE artisan and sourdough bread but with 3 kids and a crazy life, I really do cook amongst chaos. Read the full affiliate disclosure policy here. You can learn to make this delicious sourdough bread right in your own kitchen using just flour, water and salt! This post contains affiliate links.
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