Bread Making: How to do a Strength Building Fold

Strength building folds are an important part of any bread making process. By folding the dough onto itself, you align the gluten structures created when mixing the dough, allowing them to combine into networks that catch the carbon dioxide released by the yeast. The result is a bread dough that rises well and a loaf of bread that is light and airy. Use this method when making sourdough bread or other rustic loaves.
Check out my Sourdough Bread series to see this in action: • How to make Homemade S...
Love bread in general? Here are some other recipes to try: • Bread

[@jimashman6251]

Would you recommend the same method for a sandwich loaf that is 58% hydration? My starter is very active and I think I tend to over-proof and the shaping is difficult. The dough looks great after bulk fermentation but after removing from the bowl is too loose to shape even though it's a low hydration recipe.

[@Whatsjueating]

Yeah if your dough is loose after bulk fermentation then it probably didn't get enough strength earlier in the process. Either mixing it longer at the very beginning (I found that helped a lot with my sourdough) or incorporating some strength building folds will likely help. Good luck!

[@jimashman6251]

@@Whatsjueating Great, thanks for the suggestion. The recipe only called for two sessions of stretch and fold, and I've tried doing three or four sessions. I'll work on those stretches and folds more and will keep a closer eye during bulk fermentation that it doesn't overproof....Thanks!