Jan

April 21, 2020 at 1:37am

I do sourdough breads and always do 30 Minutes autolyse with the pre-dough included (adding it after is too much trouble). Salt (and for baguettes yeast) I add after the autolyse.

How long you knead? From the article I read 3 Minutes slow plus 2 Minutes fast. I can copy that.

Would stretch & fold change anything here? After kneading I usually do 3-4 stretch n folds every 15 Minutes for about 1 hour. After that the dough has a nights rest in the fridge before forming and another 10 hours in the fridge before baking.

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