What I know from experience is that coil fold is gentler and better for higher hydration dough. Not sure about the difference though when it comes to crumb structure. But they say when aiming for open crumb, coil fold is better.
@@toversnoleu8769 my dough rarely sticks to my hands, mostly when I use lots of whole grain flour, especially rye or spelt flour. There are few reasons for a sticky dough - the starter, a dough that’s not fermented enough by the time you shape it, a dough that’s overmixed, or a room temperature that’s too high
Would you say that these signs apply to 100% whole wheat sourdough (no fat or sugar, just flour, water, starter & a little salt)? I’m having a hard time getting a good loaf. I’m open baking, & my loaves always get done outside, but not all the way through. I live in a dry climate, high altitude. Thanks!
You only need to let it ferment for a few hours. 10 tops generally, and the fermentation starts from the moment you add your starter to the dough. In hotter months, it’s even less time than 10 hours.
@@sourdoughexplained it shows Specification: Protein: 13.0% - 14.5% Wet Gluten: 38.0% Min Moisture: 14.0% Max Ash: 0.55% Max Net weight: 1 kg Certificate: ISO 9001; FSSC 22000; ISO 22000; GMP; HACCP; HALAL (MUI & JAKIM); KOSHER. Purpose: best for all varieties of high quality bread, sandwich bread, baguette, pizza, Danish bread & Danish pastries,…
When it’s doubled in size, lots of bubbles on top, and jiggles very easily when you shake it, shouldn’t have to force it. I also recommend using a glass bowl because then you can see your dough and mark it on the outside to know when it’s doubled.
I learned from The Bread Code channel. One easy way to decide it's doubled in size is that take a little sample from your dough and put it on a small tube/glass whatever. Mark it, and put it near the dough. It is easy to see doubling in little tube. Plus, you can use that sample as your starter for the next bread if you wish
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