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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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