Stitching & Cold Proofing

Okay. So after thirty minutes has gone by, the gluten should have relaxed enough so that we can continue to stitch the dough inside our banneton.

So all I’m doing here is making sure the dough is nice and stitched up so that the dough can form its shape inside its bannetton.

So all I’m doing is pulling the dough and then sort of like wrapping it into itself. And then I’m stitching the seam so that there aren’t any holes that the steam can go through. So that when it bakes, it doesn’t it doesn’t give you this ugly blowout in your oven.

So that’s literally all I’m doing. I’m pulling the dough, and then I’m folding it over into itself. And then stitching it, stitching the seams with my fingers.

And I’m careful not to tear the dough. I’m careful that There aren’t any holes that the steam can go through. And I’m looking to see, I’m turning around Now, making sure that there aren’t any seams that I’ve missed. So I’m folding them over just now.

After this, cover the dough and cold proof in your fridge for 12-16hrs.