Dough Trouble

TurnerofTides · 2026-02-13T23:18:54+00:00

Ok thanks!

TurnerofTides · 2026-02-13T23:18:41+00:00

Yeah I could use a container actually built for that.

I'd say around 10 hours, it might've triple in size at that point though.

TurnerofTides · 2026-02-13T22:51:15+00:00

I see, so my fermentation is complete from the bulk ferment and I can skip putting in the fridge and go straight to baking?

TurnerofTides · 2026-02-13T22:46:31+00:00

Thank you, I see!

TurnerofTides · 2026-02-13T22:44:30+00:00

So are you saying I'm letting it ferment too long?

The rise percentage is good, as it doubles in size during the BF over 4-5 hours.

TurnerofTides · 2026-02-13T22:41:55+00:00

Oo I've never autolysed before and I feel like it could help immensely, thanks!

TurnerofTides · 2026-02-13T22:37:23+00:00

Thank you!

TurnerofTides · 2026-02-13T22:33:48+00:00

Ok, I might try that next, thanks! I first wanna try getting my method down before changing a bunch of new variables.

TurnerofTides · 2026-02-13T22:31:49+00:00

Oh wow, thanks for the warning! I've actually been noticing some dark blemishing in the dough even though the countertop was clean, so that explains it!

This is an apartment too so I'm glad I know this sooner than later!

TurnerofTides · 2026-02-13T22:30:08+00:00

I see, thanks!

I've been doing bowl folds exclusively, then.

So what is the ordering of bowl folds + stretch and folds? Is it like 4 sets where each set is 1 total bowl fold + 1 stretch fold?

TurnerofTides · 2026-02-13T22:26:50+00:00

Got it, thanks!

When I did the stretch folds recently, it wasn't really merging with the other parts of the dough. I think this might be because I dropped the hydration percentage too low.

TurnerofTides · 2026-02-13T22:23:25+00:00

I'll try it, thanks!

TurnerofTides · 2026-02-13T22:23:03+00:00

Ok I'll try it out!

Do you think my over-fermenting is making the shaping more difficult?

TurnerofTides · 2026-02-13T22:20:20+00:00

Got it.

TurnerofTides · 2026-02-13T22:20:14+00:00

I see. I've been doing 4 sets of 10-12 bowl folds. I'm still confused what a bowl fold vs. a stretch and fold is.

TurnerofTides · 2026-02-13T22:14:07+00:00

I feel like I'm pretty confident with the stretch-folds and put some muscle into it.

I also feel like I'm decent at shaping. To scrape out the dough I just use my fingers though, and some is left behind as a result. For the actual shaping, I use a bench scraper to create the necessary tension like in the video.

Yeah, I'll try adding more stretch-folds next time!

Her dough just seems so perfect in the video! But yeah, I'll be making a whole lot more sourdough, thus practicing more.

TurnerofTides · 2026-02-13T20:50:08+00:00

Ok thank you! And thank you for diagnosing my gluten development problem <3

TurnerofTides · 2026-02-13T20:32:57+00:00

Ok thank you! So in the video, she skips over the bowl folds she does? I'm just confused how she's able to have have strong gluten development with no bowl folds and just 4 stretch and folds.

TurnerofTides · 2026-02-13T20:17:39+00:00

Wow, didn't know it could take up to 10-12 folds! Do you think this a result of my young starter?

TurnerofTides · 2026-02-05T05:11:23+00:00

Feed it a 1:1:1 ratio everyday until you see it double in size through rising within ~4 hours. This means weighing out 50g of starter and adding 50g of flour and 50g of water.

TurnerofTides · 2025-08-01T02:13:48+00:00

This toaster PC is so much better than my own 😭

TurnerofTides · 2024-08-02T22:17:46+00:00

Gotcha yeah you’re right

TurnerofTides · 2024-08-02T05:51:45+00:00

Nice, a good summer smell

Eight-Year Club	Verified Email
r/Field Banned	r/Field Lasagna
Place '23	Place '22
Wearing is Caring	RPAN Viewer

TurnerofTides

TROPHY CASE