so how long do u need to let dough rest before you fold so it will relax
and did i mention that this is the best forum in the world !!!!! i love it
you guys are great !!!
and very helpful ,thanks again
Welcome to TFL!
I'm not entirely clear about what you are asking. If you are referring to resting the dough between pre-shaping and shaping the loaf, the rest can be anywhere from none to 30 minutes. 10-20 minutes would be most typical.
As I understand it, the purpose is to relax the gluten, so the loaf is easier to shape. So, a very elastic dough will need longer to relax, a more extensible dough will need less time.
If I misunderstood your question, please clarify it.
thanks that explains what i needed
What did you end up doing with all that extra starter you had?
made a lot of bread lol but the dough would break open during the secon rise not real pretty but very tasty
I can't tell you how many things I've baked that were dismal failures coming out of the oven compared to what I thought would happen, but, as you say, very tasty - and that's a lot of what it's about. I think as long as there are good ingredients it's pretty hard to make them inedible. And then you start to think, "hummm, if I was going to do this agian, what would I change?" At least that's what I do. Sounds like it was fun anyway.
yes it is and i have a game plan for this weekend i need to take a break and eat my bread i've made already
i've got my starter to a managable amount lol 1/2 a cup insted of 6 cups hehe
live and learn,,,, and i have faith ,and i am persistant
Yeah, me too, (persistent) I just started this whole deal 4 weeks ago. I'm completely obsessed. I think about it ALL THE TIME. We had to eat 4 loaves of some unsalted stuff (opps) a couple of weeks ago. Thankfully I have help.
I think what you're asking is how long to leave it before each fold. I generally have 30-45 mins gaps. So after your initial mixing, wait half an hour, do your first fold. When you put the folded dough back in the bowl, it would look more like a ball than you started with. Wait 30-45 mins or longer if necessary, it will become flat again. Do another fold and repeat. Every time you fold, you should feel that the dough is able to hold itself together a bit more. I usually do it 2-3 times. I only work with small doughs with 450g of flour in it, if you work with larger dough you probably have to give it more time to relax between each fold.
Half Rice Half Woman