Hi there
I just finished mixing my dough and I usually let it sit for an hour, then make it into a ball then do 4 stretch and folds half an hour apart. But I have to leave the house in half an hour (i'll make my ball earlier), then I won't be home for another 2 hours so I won't be able to do my usual s and f's. Can anyone suggest something? Will it be too late for me to do some s and f's after I get home?
Any advice would be greatly appreciated
LL
If so, do that.
Thanks . I already decided to skip pickleball so I can tend to my dough. But in the future, do you mean after mixing the ingredients, knead it with a mixer for 5 min or so? I've always wondered about that. But would i get the same results as doing 4 sets of stretch and folds half hour apart each?
Don't let the dough dictate your life :) up to you of course, but there are always options, particularly with a slow process like sourdough. The result might not be the same, but developing the gluten upfront is a good option.
Thanks LOL. I'm still pretty new at this. Relatively speaking. Or maybe I'm slow learner. Now another question, when my dough isn't fully bulk fermented yet and I have to go to work what are my options? I got up this am and it still has a bit to rise and I have to shape it in about an hour then cold retard it. I just put it in the oven and turned on the proof function to hopefully speed it up. If that doesn't work what are my options? I bake it straight from the fridge anywhere between 8-24 hrs after.
You can fridge it during bulk too!
I have done that, especially when I don't have time to watch my dough. It's really helpful to have several approaches that work, even if one is a little better than the other. ♥️
Depending on mixer and dough hook, start at 5 minutes on speed on a ktichenaid (the one above Stir). Check the dough... if it needs more, go another few minutes. Look up 'windowpane test' for how to check this (youtube is helpful here since you can find pictures of the dough being tested but basically you stretch it between fingers and thumb, trying to create a 'window' of dough. If it tears easily, it needs more development. If it doesn't, it's fine.
I"ve had to fridge it during bulk but it was bagel dough which I think can be a bit more forgiving , then i would bring it back to room temp to complete the bulk, until it has risen to the desired height. But when I bring it out, I'm a bit impatient as the dough takes a while to come to room temp.
Thanks for the comments everyone
I wouldn't know how to make bread without a fridge.
i have found that less is more.
Just try folding it once.
if you think it needs more, you can always pre-shape more aggressively to strengthen the dough.
My advice is stop, take a deep breath and realize nothing is going to happen to your bread dough if it isn't on a precise schedule. If you don't stretch and fold it, it'll be just fine too. Form it into loaves and bake it off. It'll be just fine. It may not be perfection, but it'll be delicious and edible. You're baking bread to nourish you and your loved ones. That's what matters.
Awww i love your philosophy. You're so right because the book I'm using even says stretch and folds are optional. But I've just gotten into that routine and now believe that is what is making my bread turn out so well. Thank you.