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I stopped kneading my sourdough by hand and the crumb got better, I'm not going back
I was killing myself doing 20 minutes of slap and folds on a wet 78% dough and getting flat, tight loaves every time from my kitchen here in Fargo. A guy at the bakery counter said to just do 4 sets of stretch and folds with 30 minutes between each and leave the dough alone. First bake after that the crumb opened up way more and the crust actually blistered instead of staying pale. I know some of you swear the hands-on work builds structure and I get it, but I'm not going back to the 20 minute workout. What's your fold schedule for a wet dough, am I missing something with only 4 sets?
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shah.evan1d ago
That "20 minute workout" on wet dough was probably just overworking the gluten and tightening everything up. I do 4 sets of stretch and folds too but I add a coil fold halfway through bulk if the dough feels slack, and that's been the sweet spot for me.
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