Strong gluten development in your dough
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The Secret to Great Sourdough Bread | Stretch & Fold
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YouTubeDora
Breaking down slap & folds. Slap & folds do not build gluten structure but instead reorganize the gluten network through mechanical force. We break down the roles of glutenin and gliadin in wheat flour, and how slapping and folding reposition the dough to improve cohesion #breadscience #sourdough #bakingfacts #sourdoughcommunity #gluten
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Breaking down slap & folds. Slap & folds do not build gluten structure but instead reorganize the gluten network through mechanical force. We break down the roles of glutenin and gliadin in wheat flour, and how slapping and folding reposition the dough to improve cohesion #breadscience #sourdough #bakingfacts #sourdoughcommunity #gluten
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gluten-free sourdough - everything you need to get started 👇 #celiacfriendly #glutenfreebread
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gluten-free sourdough - everything you need to get started 👇 #celiacfriendly #glutenfreebread
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Autolyse is just flour water… but don’t underestimate her This simple rest helps hydrate the flour, jumpstart gluten development, and makes your dough way easier to work with later. I rest mine about 1 hour, then add starter salt and continue as usual. If your dough feels tight, weak, or hard to shape try adding this step and watch the difference Room temp dough temp still matter, but autolyse sets the foundation. Save this for your next bake #sourdoughforbeginners #sourdough #sourdoughstarter #
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