April 10, 2018 - 2:31am
Confusion re bulk ferment stretch and folds.
As a beginner, I am still confused about this stage of the process. Do I need to let the dough ( flour, salt, water, levain) rise somewhat before I begin the half-hourly stretch and folds? It seems that the more I bake, the more confused I become and the more questions I have. I am in awe of the expertise displayed so casually on this wonderful site.
Another question. If I decide to retard the bulk ferment overnight in the fridge, when do I perform the stretch and folds? Before or after the fridge sojurn?
many thanks in anticiapation. Valerie
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A gentle way of developing the gluten for a more open crumb and an easier way if it's a high hydration dough. If your dough has a long bulk ferment then the stretch and folds can be more spaced out. If it's a shorter bulk ferment then the stretch and folds will be closer together. Ideally you'll want the dough to relax between each set and you also wish for a longer rest period after the last stretch and fold as there will be some degassing while performing them. With the first set it's ok to tighten up the dough but with subsequent stretch and folds don't fight the dough and don't go beyond it's resistance.
When you retard the dough during the bulk ferment I don't have this down to perfection myself, far from it, but I would develop the gluten as normal at room temperature but instead of giving it a longer bench rest before shaping I'd put it into the fridge after the last set of folds.
There's no one correct way but take a look at Trevor Wilson's www.breadwerx.com where he has a lot of explanations and videos on how to handle dough.
I say yes. I get a better crumb when I require some rise before S&F. Except for the first one.
Thank you both for your helpful comments. I will incorporate what you suggest as I bake my two loaves a week, hoping that the miracle of a professsional-looking loaf will occur! Valerie