@dayla.sharratt: FAQ: “How do you get your dough so stretchy??” Every time I post this part of the process, I get this question. The answer? Proper gluten development. When mixing sourdough in a spiral mixer, here are a few tips for getting proper gluten development aka “windowpane”. 💧Hydration: Most of my doughs sit between 74% and 78% hydration, depending on the flour. Get familiar with your flour and how thirsty it is. Since adding freshly milled wheat, I’ve had to increase my hydration. 🌀Mix in stages: I like to do a fermentolyse. I first mix my water, starter and flour, let that rest for 20-30 mins, then mix in my salt with some water. I have a separate reel explaining my entire mixing process. Ask and I can send that your way. ⏰Don’t rush it: A windowpane isn’t just about mixing longer. It’s about mixing right. I mix just until the dough feels smooth and pulls away cleanly from the bowl. Overmixing leads to a tight, rubbery dough that’s harder to work with later. 🌾Flour choice: Stronger flours with higher protein, like bread flour or fresh hard red wheat, give more elasticity and structure. I love adding freshly milled hard red wheat from @sunriseflourmill #sourdoughtips #windowpane #sourdoughbread #spiralmixer #microbakery #bread #california #sandiego #fallbrook #fallbrookca #dough

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Monday 23 June 2025 21:03:49 GMT