The Early Rise- Laila
Region: US
Tuesday 23 June 2026 20:23:09 GMT
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Havøk🍁🔰 :
Fermentolyse is my best friend right now, perfect crumb every time
2026-06-24 01:16:10
4
Shaxberg :
I started with the shaggy dough and stretch and folds. Then I moved to fermentolyse mixing in stand mixer, then again when adding salt/water followed by a knead. Then I removed the fermentolyse but kept the kneading. Now I’m mining everything in mixer, kneading, then doing 1 set stretch and folds followed by a set of coils. My best loaves have come from this last method but all still give me great loaves so depends on how m uh time I have :)
2026-06-25 10:35:01
0
sbsuudbabshdfn :
A long gentle mix in a mixer, plus shape and folds is the best way. Noone ever built too much structure
2026-06-24 11:40:09
6
probiotic_geek :
Thank you, Laila 🥰. I’ve learned so much from all your VTTs. My bread-making has improved significantly since then. I genuinely can’t thank you enough for your generosity in sharing your knowledge and tips. 🌹❤️
2026-06-23 22:24:00
3
Divas sew sour :
Thanks for the encouragement bestie 🥰
2026-06-25 03:42:04
0
Edgar Allen’s Raven :
Thanks for this tutorial. I made so many loaves of sourdough using the basic recipe. My loaves were okay. I saw that I could try adding salt later, and it was a game changer for me. I was surprised.
2026-06-23 20:41:27
2
Lisa Ward :
Thank you, Laila. Interesting as always. Trying different methods definitely helps me gain knowledge and most importantly understanding. I hope you are well.
2026-06-23 20:39:55
1
mememomo706 :
So… does my starter HAVE to float for it to be good..?
2026-06-24 12:08:28
0
Honeybee :
thankyou, I love how you explain, I have learnt so much from you, my sourdough journey is improving with every bake. I am getting to know my dough and it still is so much fun 😊
2026-06-23 20:47:46
2
meanenough :
If you use the stand mixer, do you need to do stretch and folds? If you do them after stand mixing, will it over work the dough?
2026-06-28 07:59:18
0
Shiana Warren 🇨🇦 :
Thanks so much for explaining this
2026-06-24 01:47:38
0
Jooni | Political Scientist :
Can’t wait for the mixer tutorial!
2026-07-09 04:10:32
0
Si Lani :
What dough hydration is yours. You in North Carolina?
2026-06-28 18:33:08
0
home.madebykayla :
The even dough temp thing I have noticed. It is winter here and especially my raisin dough takes soooooooooo long to be done. Some parts of the dough are warmish and some are cold.
2026-06-24 10:05:32
0
Jennfire Pottery 🇨🇦 :
I love watching the dough as you stretch and coil fold it. So silky.
2026-06-24 15:35:17
3
Jess567765 :
my last two loaves. I did a bit more kneading from mixing and a couple slap and folds instead of the stretch and folds.
2026-06-28 07:20:16
0
T-Wiz :
You’re my dear are a gem. 🥰
2026-06-23 23:22:06
0
Moze :
I used my mixer to combine maybe 3 mins? then do slap and folds 2 times and then 1 stretch and fold and balling with surface tension before shaping. My Dough is definitely tighter at the start than if you do shaggy start
2026-06-24 00:36:46
0
Rhaya :
Is it possible to overwork dough? Like I use a stand mixer but also do stretch 'n folds and a final coil fold. Am I doing too much?
2026-07-18 04:23:29
0
EmmanuelTabordaV :
@The Early Rise- Laila well… I still dont get it, you know ?… whyyy ? because for example it is gentle with your back… for me it is not enough, I’ve saw a lot of bakers working with huge mixers, and they only mix a little bit until mix all the ingredients but do stretch and fold, but I still dont get it, they could keep mixing like if it were a yeasted dough.. isn’t?
2026-07-03 19:53:59
0
Shannon Twyman :
❤️
2026-06-25 00:03:23
0
vandooozey :
@vanya_dg
2026-07-04 07:47:40
0
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