Sourdough

Stop pulling your hair out, we've all been there. Sourdough Bread is an art and science that takes technique, know-how and lots of failure to master. Post your problems, share your ideas and give out recipes that have worked for you.

Aug

17

2015

1

Bulk ferment in fridge

By The muffin man

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Sourdough

Hi guys!

Say I want to do a 24-36 hour bulk ferment in the fridge with a no-knead, 70% hydration dough. How many strech & folds (if any) should I do during this period? Or is stretch & fold reserved for doughs stored at room temperature?

Thanks in advance!

/ Björn

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