Cris Sebok Sourdough bread step 5 15-Aug-2020

15 Aug 2020 · 2 min

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1:33

In this instructional segment, the instructor (Speaker A) explains how to adapt the bulk fermentation stage of a sourdough loaf to hot weather by shortening the rest period from an hour to about 40 minutes. They describe the role of the starter as the leavening ("fixing") agent and outline a schedule of stretch‑and‑folds performed every 15–20 minutes, typically three to four times over an hour to an hour‑and‑a‑half. The stretch‑and‑fold technique is defined as a method to reinforce gluten structure by repeatedly picking up, stretching, and folding the dough, with the dough becoming increasingly elastic and resistant, indicating proper gluten development. After completing the bulk proof, the dough is transferred to the refrigerator for the final proof. The dialogue is conversational and instructional, with the instructor demonstrating the process and the learner responding with brief acknowledgments.

Chapters

So in a normal day, this would have been sitting for an hour. In this hot weather, we just let it sit for 40 minutes. It almost doubled the size.
Mm-hmm.
Because now we already have the starter in here, which is the fixing agent. So now what we're going to do is every— in a normal day, every 30 minutes. Now we're going to do it maybe 20, 15, 20 minutes. We're going to do a set of stretch and fold. We're going to do 3 of these. In an hour, an hour and a half. And then we're going to finish the bulk proofing step phase and, and put it in the fridge for the, for the final proofing. So what is stretch and fold? This is when you're reinforcing the gluten structure, so reinforcing the structure of the bread to keep it standing. And it's nothing more than picking up the dough here, stretching it. And folding it. Just as the name says, I do it once. Stretch and fold.
Wow!
Twice.
It looks simple.
Stretch and fold. Now it's quite elastic. It should be. It should hold back a bit more. But the more we do this, the third time it will be. It will be a bit harder to stretch and fold, and which is good. See, here it's already holding back a bit, which is good. That's it, 4 times. We create a bundle.
And another 20 minutes, and again, and another 20 minutes again.
Okay.