Hamelman SD- folding during ferment question
I have a question about folding a sourdough during fermentation. This is in response to a delicious but overfermented attempt at a similar sourdough that I got advice about over here: http://www.thefreshloaf.com/node/15386/sourdough-noknead-diagnosis [1]
I'm tring a variation on Hamelman's sourdough (without the book--I'm waiting for a library interloan). I'm tring a variation on the method posted here by zolablue: http://www.thefreshloaf.com/node/3504/vermont-sourdough#comment-17686 [2]
I based my formula on the amounts listed by gavinc in his spreadsheet: http://www.thefreshloaf.com/node/11400/hamelman039s-vermont-sourdough#comment-62813 [3]
But with amounts varied to make a 25% whole wheat sourdough with the same hydration, as follows:
Overall Formula | g | Baker's % | |
Bread Flour | 691 | 75 | |
Whole-wheat flour | 230 | 25 | |
Medium rye flour | 0 | 0 | |
Total Flour | 921 | ||
Water |
601 | 65 | |
Salt | 17 | 2 | |
Total Yield | 1514 | 164 | |
Levain | |||
Bread Flour (KA) | 150 | 100 | |
Whole-wheat flour (Bob's RM) | 0 | 0 | |
Medium rye flour | 0 | 0 | |
Spring Water | 150 | 100 | |
Mature culture (100% hydr) | 28 | 19 | |
Total Yield | 328 | 219 | |
Use | 306 | ||
Leftover for next build | 28 | ||
Final Dough | |||
Bread Flour | 541 | ||
Whole-wheat Bread flour | 230 | ||
Medium rye flour | 0 | ||
Water | 451 | ||
Salt | 17 | ||
Liquid levain | 300 | ||
Total | 1514 |
The method: preferment a levain for 14 hours (it looked really good, and just more than doubled). Mix in rest of ingredients (without salt). Autolyse 25 minutes. Knead with salt in KA for 2 minutes. Ferment 2.5 hours.
I'm just about to begin mixing after the autolyse stage. Zolablue's description of the method seems detailed enough for me to follow. Except for this instruction:
FOLDING: Fold the dough either once (after 1 1/4) hours) or twice (at 50-minute intervals), depending on dough strength.
But I'm tring to figure out what "dough strength" means here. I presume the dough shoudl relax enough after 50 minutes to fold it again without tearing. How can I tell if it is strong enoug to fold after 50 minutes or whether to wait for 1h15?
What would be the advantage of two or of three folds? Should I try for three?
Advice would be appreciated