STRETCH AND FOLD, OR COIL FOLD?
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- čas přidán 30. 03. 2021
- How to coil fold. How to stretch and fold. How to bulk proof sourdough bread. This video answers these questions, and many more. Baking bread in a cast iron dutch oven is truly one of life's greater joys. There are many steps to making and baking artisan bread, one of which is bulk fermentation. It is during this time when the dough is stretched, kneaded, and/or pulled to develop gluten, and insure that the dough holds its shape before and during baking. This video demonstrates both stretch and fold, and coil fold. My 2-loaf recipe is 900 g bread flour, 600 g water, 200 g sourdough starter, 20 g kosher salt.
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Really nice demonstration in real time and concise. I appreciate this.
Thanks for posting this video, which is exactly what I was looking for. I'm new to sourdough bread making, and have a lot to learn.
Lovely video, very helpful and pragmatic tips, lovely man! Thanks!
This is exactly what I was looking for! Thank you!
Thank you, Ron, for thoroughly explaining how to make your tasty sourdough bread!
Very good explanation!!! Thank you for the presentation 🙂
Stunning results! Thank you for explaining the difference. I ditched the coil folds unaware that they had a certain role in the process. I will add them to my regiment.
Wonderful video - thank you. I have my very first sourdough doing it’s bulk rise as I type this. I’ll definitely try some coil folds. I love your animal covers - too cute!
I have been making sour dough for a few months now...getting some beautiful results finally....great video. Thanks.
I used to make bread a long time ago and now that I’m retired I have more time so I thought I would pick it up again. Love watching your videos. You make it look a lot easier than when I made it. 🤣🤣🤣
Such a nice video!
very well explained
Great presentation
Thank you for sharing these two techniques. I’m utilizing the processes successfully. But is it necessary to overnight the dough in the fridge?
Thanks! Just FYI- you used "gr" instead of "g" in your recipe to denote grams... this could be confusing as "gr" is already an abbreviation for another measurement (grains, ≈65mg).
If you loosen the dough from the edges of the bowl before coil folding it won’t tear as I noticed yours did a little on the underside. It’s difficult to total ruin a sourdough loaf. I’m sure your loaf turned out just fine. Just wanted to share what I noticed.
Is the coil fold possible because of higher hydration or the dough got slacked due to fermentation? At 70% hydration I was not able to coil fold my dough
From the title I was expecting a comparison between the two types of folds and maybe a combination of both.
GEE Ron! At Last and THANKS to YOU I finally actually SAW the benefit and "how to" of the coil folds. I've never really done them, I didn't see the use. Well! now I see! can't wait to make the next bread,(I've got a bake planned for tomorrow AM). You are a natural teacher, perfect demonstration, explained exactly, exactly what this old gal needed! What temp is your proofing box? I have a new range and it has a Proofing function, I think it's pre-set to 90 degrees, what do you think? Thanks again! ((*_*))
can you put recipe in notes?