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.

Oct

13

2012

5

Sourdough at 75-80%

By Anonymous

Forums:

Sourdough

Hi -
Let's say I am doing the sourdough bread with 75-80% hydration. After the autolyse period, can i do the french knead until my gluten stucture is developed and then do the stretch and fold 5-6 times every 20 minutes? Would that still create an airy loaf?
Cheers
Milan

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