Trying a new method… (Part 1)

I’m trying a new method to increase the volume of dough mixed at the same time.

I started with 1500g of strong bread flour (King Arthur Sir Lancelot) and 1275g water (85% hydration). I mixed it up with my Swedish Dough hook and left it to autolyse for 2 hours.

Normally I mix with my KitchenAid with a spiral dough hook.

The Swedish Dough hook worked really well to incorporate the water and was a breeze to clean.

After 2 hours the dough looked like this…

After 2 hours of autolyse

Mixed in 300g fo sourdough starter (20%) with my Swedish dough hook.

Starting the bulk ferment adding sourdough starter

I’ll do a series of coil folds between now and when I go to bed in a couple hours. I’ll add 30g of salt (2%) during the last fold before I let it sit overnight on my counter.

Coil Folding with wet hands

Here’s what it looked like after my fourth set of coil folds.

Dough after coil folds and adding salt

The dough is now set to bulk ferment overnight. The dough volume is about 2 quarts on the measurement scale.

Bulk ferment until tomorrow morning

Interested to see what it looks like in the morning!

To be continued…

Published by Jim Hayden

Enterprise Transformation Consultant by day; Baker by night! Learning all the time! Iterative and incremental improvement always!

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