Fermentation
I’ve read that the dough shouldn’t least double in size before pre-shaping (at the end of the stretch and folds). If it has not doubled after the rest time before preshaping, do I just not move to the next step until it has doubled? And if yes, this won’t lead to over-fermentation?
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Roselle Answered question September 27, 2024
When you think about it, the sourdough dough is just a gigantic starter –it’s a starter that’s being fed the dough ingredients. So let’s think about it this way… some starters, when they double, that’s their peak state, which means to say that the food is all eaten up and the next thing that happens…
To access this content, you must purchase Group Coaching.
Roselle Answered question September 27, 2024