Can't get Stretch and Fold to develop the dough

mnib

I've had now several attempts at Stretch and Fold technique and i just can't seem to get it to develop my do even after 6-8 hours (with S&F every 30 min)  it is still tearing when i go for the windowpane.

I've tried this with several Sourdough BK. 20% 100% and some inbetween.

the even weirder part is that I still baked them (after letting them proof over night in the fridge) got a decent bread. It has risen and the crumb was pretty open with medium bubble.

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farinam's picture
farinam 2015 November 21

Hello mnib,

That seems a bit strange.  What sort of flour(s) are you using and what is the hydration of your dough?  Perhaps you could list your ingredients.

In the meantime, have a look at this blog of mine.  It might help with your technique.  I usually only need four/five S&F at 45/60 min intervals to get the right sort of texture.

http://sourdough.com/blog/one-way-make-loaf-bread

Good luck with your projects.

Farinam

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