What happens with sourdough bread if you don’t do the folds? #sourdough #simplerecipe #homebaker

How would we know whether it turns out as well or not? You don’t show the final product 🤷🏻‍♀️

I like the way you say "skip" ❤😂

How DO you do?

Trafalgar Law: I DON'T LIKE BREAD!

Do you have any tips on how to get my sourdough starter to rise more? I'm on day 18 and it rises about an inch (a third of the size of the starter) once a day even though I feed it and keep it on top of my pellet stove everyday :( It even passes the float test, but the bread I made didn't rise at all...

I think something to keep in mind is that Mary lives in Australia which is like the perfect environment to make sourdough bread in. Sourdough will vary based on your geographical region and the season.

Omg! Thank you!

A lot of fermentation stuff is superstition. I ferment at home and worked as a fermentation microbiologist for a few years and if you know the science it’s pretty easy to skip a lot of steps and get by with subpar ingredients.

Well i like being hands on with my sd! I left my starter for a month when i was away in the fridge then took it out yesterday. Fed it twice, nice and bubbly this morning. Chose 2 parts wholemeal bread flour. Autolysed it, did 2 stretch-folds, needed to add more water as it was a bit dry kneaded it in, then more stretch-folds, each time rested in the oven with just the light on (its cold here), final stretch-folds and shapes about 3 times (!) It at least doubled, left it in the fridge overnight in banneton and will bake tomorrow. A challenge with so much wholemeal flour but i think you develop a relationship with your dough and learn to 'read' it and instinctively know what it needs. Im still learning. I think this loaf will be my best yet.

nice

Wife material

What happens? We still do not know.

My favorite bread is ciabatta. Is it possible to make a sourdough ciabatta?

Can som

Hi, I’m Mary and I’m a bread savant.

I tried, just throwing it in a loaf pan and putting a slit on it and it came out beautiful. No, it did not look like a traditional sourdough loaf, but it was very very delicious, rose up nicely, and was a wonderful loaf of bread. I also make traditional sourdough in the traditional shape, because I like to have that crust. But sourdough is just what everyone used years ago because they didn’t have store bought yeast so you can use any method you want to make any kind of loaf you like with your wild yeast.

Can we see your finished loaves?

Me too - it's been going on since ancient Egypt, do we think they had, fridges, thermometers etc etc. It the most forgiving process, the bacteria know how...

From where can i buy these baskets?

Do you have a video on how you make bread?? I'd love to skip folds!

I wish coffee shops would stop using sourdough bread 🙄I think it is like cardboard,hard to cut and full of holes absolute rubbish give me eggs on a Turkish roll anytime !!!

There are reasons for those steps. It helps make more nutritious bread.

I still fold the dough but not crazy like some people,,, Like just a few times to help the gluten build a nice crust. I still do autolyse for like 30 min, I think it helps take out the lumps. other than that,, Its all I do, oh and I like Semolina on the bottom, It helps with the sticking

Where’s the recipe??

Meanwhile I have to follow 47 steps and then if I even look at my dough the wrong way it comes out looking like a flat brick.

How can i make sourdough bread without a dutch oven?

I'm so glad that your content slipped into my feed! I have been following another content creators method and have done everything to the letter of her instructions and failed to get the results. So hearing you say you have your own process and comments here also say that means I should try my own process.

For sourdough bread I don't do any stretch and fold or autolyse. It isn't needed if you have a stand mixer and a scale. Throw the ingredients in a bowl to the gram, run the stand mixer for 6-8 minutes, cover and let rise.

I do put the dough in the fridge for a cold proof and unless you're using a bread pan you want to shape the dough too to make it rise higher.

Autolyse is needed for very high hydration dough. High hydration increases the crumb size, which is nice if you want that, but I prioritize flavor not huge holes. I don't want butter falling through the bread.

Stretch and fold is necessary if you don't kneed the dough much or have a stand mixer to knead it. It's just more kneading and isn't necessary if you use a machine.

I do bulk ferment at room temperature because my fridge is too cold to ferment my dough fully, but I do have a dry age rig I could instead use if I wanted to skip this step.

Recipe?

High-five from the anti-autolyse club!

What steps does she take?😂

Where the recipe please

Do you sell all that bread? Or give it away?

I need your help making bread and animal shapes like .......

I think too many people purposely over complicate things to try and make them look more skilful in some way. I was a chef for 24 years, in professional kitchens it’s all about getting the very best quality as simply as possible.

I watched this video and only registered the brightness and joy in your eyes . Going to watch it again now to find out what it is about . ❤️

I use fresh ground hard white wheat berries for my flour plus each cup gets 1 TBSP vital wheat gluten. I am going to sift out the outer bran though as it actually slices the dough up! Finally got a Dutch oven and often use a bread machine to do the mix, knead, rest & first rise. Then fold shape and long cool ferment overnight in fridge. Think next time I may use half bread flour. Just to see. Not super successful thus far so may also do a loaf from bread flour only to compare. Thanks!

hmmm

So much whistle on the voice

Please show me some results then and let me decide if its worth skipping

How do you get your starter to grow I feel like mine caps out at a certain level

Why would anybody want to skip the folds! It's the best part lol

Sourdough starter is so hardy, really. I watch another channel called culinary exploration and he put his starter in the fridge for 50 days, I fed. Then he fed it and made a loaf and it was fine! I am going to try my normal sourdough recipe but without the folds. Just going to let the baby ferment

Baker here.

The reason you form the bread is to apply a even shape for even proofing. If ensures control, even shapes and weight means that once you shape the bread you can procces a entire batch at the same time.

Sourdough is different as you want the bread to bake wildly. Shaping it can be done but with the 'wild' baking propperties of sourdough its common here to make rough cuts on the surface to get that rough and thick crustations alot of people like.

I did only one set of folds and the dough was stiffer because I had added flour (I didn’t know it was supposed to be quite wet). Then I let it rise in a 64F room overnight with a tea towel over it. The top dried out a bit. It didn‘t quite double. Then I halved it, refrigerating it all day. It then was formed into rolls and almost doubled after 2-1/2 hrs. I scored them then baked the rolls n a 400F oven. Sooo good! The rolls were a bit small and a lot chewy and DELICIOUS. My first sourdough starter, my first sourdough starter bread, and my first no knead dough; I used only unbleached all purpose flour and water , starter, and salt.

As long as you have a strong starter and you’ve fermented just right, your bread will be fine. It’s getting the starter right and the bulk fermentation times right that’s the hardest

Just skipped most of the folding today because I didn't have time. My starter was out and busting at the seems so Im excited for the results. All did was shape and drop in the banneton after I realized I forgot to fold it earlier. :-)

What weight do ayou divide your loaves into? I follow a recipe that uses 90g starter, 395g water, and 520g flour. They are large. Wondering when should I divide that?

It's weird. Sometimes you do everything perfectly and it is crap. Sometimes you do everything wrong and it comes out perfect. I've come to believe that sourdough has a mind of its own. You need to sweet talk it.