@shebakesourdough: 𝔸𝕊𝕄ℝ 𝕋𝕣𝕚𝕔𝕠𝕝𝕠𝕦𝕣 ℚ𝕦𝕚𝕟𝕠𝕒 & 𝔽𝕝𝕒𝕩𝕤𝕖𝕖𝕕 𝕊𝕠𝕦𝕣𝕕𝕠𝕦𝕘𝕙 ♡ 💫 ғᴜʟʟ ᴘʀᴏᴄᴇss ᴠɪᴅᴇᴏ ᴡɪʟʟ ʙᴇ ᴜᴘʟᴏᴀᴅᴇᴅ ᴛᴏ ᴍʏ ʏᴏᴜᴛᴜʙᴇ, ʟɪɴᴋ ɪɴ ʙɪᴏ! Kneading dough involves working it with a repeated push-pull motion, typically suited for low-hydration dough. On the other hand, folding is a more gentle technique where the dough is stretched, then folded over on itself. Generally, the moisture content of the dough determines which method is best. Since sourdough is usually a high-hydration dough, folding is more suitable and makes it easier for bakers to handle the dough. There are 3 dough-strengthening techniques exhibited in this video : ✅ Stretch-and-fold ✅ Lamination ✅ Coil Fold At the end of the process, the dough should be strong enough to hold its shape well during baking so that it rises well as the air inside the dough expands in the oven and produces a good oven spring. 🅡🅔🅒🅘🅟🅔 300g Bread Flour 50g Whole-wheat Flour 275g water 7g salt 65g levain 20g Quinoa (uncooked) 20g Flaxseed I soaked raw quinoa in cold water for 2 hours, rinse and boil it with 1 cup water until it’s soft and added the flaxseeds until all the liquid is absorbed. 🅜🅔🅣🅗🅞🅓 ♡ ➡️ Autolyse flour + water for 60 min, ensure flour is 100% hydrated and no dry bits remain ➡️Add starter, mix using rubaud method by hand for 3-5 min, rest 30min ➡️ Add salt, pinch in the salt then mix using rubaud method by hand for 3-5min, rest 30min ➡️ 1 stretch-and-fold, rest 45min ➡️ Lamination, added quinoa and flaxseed porridge, rest 45-60min ➡️*3 Coil Folds, about 45-60 min in-between each set *do a CF each time the dough relaxes and spreads ➡️ Final shaping and into the banetton basket ➡️ BF ~ 6h at 25C ➡️ Bench rest at room temp for 20min ➡️ Cold retard overnight ➡️ Score and bake at 250C for 20min with steam, 230C for 20min without steam Happy weekend Fam ❤️ . . . . . #Sourdough#homebaking#homemadebread#guthealth#quinoa#bread#bake#artisanbread#explorepage#flaxseed#recipes#homecooking#recipereel#naturalfermentation#asmr#satisfying#sandwich#bakersoftiktok #levain#shebakesourdough#sourdoughstarter#fyp#bakingtipsandtricks#天然酵母#天然酵母パン

Shebakesourdough

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Saturday 07 October 2023 14:28:17 GMT