Sourdough Bread – Coil Folding for strength

I’m alternating my approach (yet again). This time I’m going to bulk ferment in my proving box and doing coil folds.

My method to this point is the same. Fed my starter in fridge. Made the levain (amount for recipe after it was fully activated. Mixed my flour and water and autolysed for a couple hours before mixing in the levain.

I’ll rinse/repeat coil folds at 30 min intervals for first 90 minutes. Then I’ll let sit for another 90 (3 hours total). I’ll then divide and shape into bannetons for an overnight rest then bake tomorrow.

Okay… I lied. Didn’t make my 3rd coil fold at 90 minutes. More like 3+ hours. My excuse was I hopped on the Peloton and did a 60 minute PZE ride followed by a 10 minute cool down.

After letting bulk ferment for a total of four hours I split the dough into two loaves, shaped and placed into bannetons. My internet was to leave overnight.

However, after about an hour they looked “right” to me and so I decided to bake. I got my Dutch Ovens preheated and then popped the loaves i!

I was VERY pleased with my results!

Good oven bloom, color, ear and blisters. Really excited to see how these came out!

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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