SD Slap and Fold
Hey TFL community,
How's it going? I hope all is well.
I've recently just bought Travis's ebook that has a wealth of information. He speak of different dough mixing methods and the advantages and disadvantages of them.
I had a question, and would love your input.
For my sourdough loaves at the moment, I utilize Chad Robertson's Stretch and Fold technique, basically giving 4 turns in the first 2 hours of BF, then leaving the dough to rest for another 2-3 hours (depending on dough and ambient room temp and dough development). Then I do a pre-shape and bench rest, then do my shaping and put into bannetons to proof for approx another 3-4 hours.
For my yeasted loaves, I've utilized Richard Bertient's slap and fold technique. Basically grabbing the dough, slapping it on the bench, then folding it over frontwards to trap air in the dough. This results in a very very nice supple dough, and some great stress relief! :))
I was wondering if any TFL members utilized the slap and fold technique with their sourdough, then allowed it to bulk ferment for 4-5 hours? What would you think the effect of this would be?
I'm actually thinking of experimenting with these two techniques side by side at 75% hydration and 20% starter.
Hope to hear your experiences.