Sourdough Stretch and Fold
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Here's a step-by-step tutorial of how I add inclusions during stretch and folds. Using a stand mixer is easier since it does all the work for you and helps those inclusions become part of the dough. But it's totally possible to do by hand. I find that tossing your inclusions in a little flour first helps them "float" better in the dough for more even distribution. If you're using a stand mixer, you can skip this step. The reason we wait to add inclusions until the stretch and fold stage is becau
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Here's a step-by-step tutorial of how I add inclusions during stretch and folds. Using a stand mixer is easier since it does all the work for you and helps those inclusions become part of the dough. But it's totally possible to do by hand. I find that tossing your inclusions in a little flour first helps them "float" better in the dough for more even distribution. If you're using a stand mixer, you can skip this step. The reason we wait to add inclusions until the stretch and fold stage is becau
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What is the “Pinch and Fold” method of hand mixing? Hand mixing for gluten development is such an important part of sourdough baking and it is often the least well-documented step in most recipes. Many bakers undermix their dough and underdevelop gluten strength. I was a chronic under-mixer. Typical hand-mixing methods include: - Slap and fold - Rubaud - Pinch and Fold These techniques are used for initial mixing and gluten development before the bulk fermentation folds (e.g., Stretch and folds)
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