Sourdough Dough Development Stretching and Folding | Proof Bread

Dough development, and specifically good dough strength, is one of the most important things when baking sourdough bread.
» Invest in Proof mainvest.com/b/proof-bread-51...
» Buy from our online store: proofbread.com/?ref=video
» Support our videos and get access to extended-length episodes: www.multitude.video/proof-bread
» Help us build our new bakery: gf.me/u/yzr87v
» Shop our merch: teespring.com/stores/proofbread
» Subscribe for our latest videos: / @proofbread
» Follow us on social:
/ proofbread
/ proofartisanbread
/ proofbread
» Proof Bread is a modern throwback to a way of life that values small-scale craftsmanship, local community, and creativity. We are a small group of passionate bakers working in our garage (thanks to cottage laws) which has been converted into a micro-bakery. Everything we bake is made by hand, from the best local ingredients, with no short cuts.
#sourdough #bread #bakery

[@TheBluefandango]

Great lesson and my biggest takeaway "dough is less sticky when it's strong", definitely an area I need to improve upon. Thanks

[@arthurscargill8010]

I only make bread using 500 grams of flour and instant yeast yet I still find myself nodding along to all the tips in this like I'm a pro baker.

[@sittingstill3578]

@@Nubesyxochis Sort of. Look for sealing containers like Tupper Ware or a deep glass casserole pans. I think the primary difference is that the bins in the video are designed to prevent sticking but others work pretty good too. My understanding is that the stickiness is related to gluten development.

[@leahstrydom8415]

The time you take to show your processes from start to finish on all your videos is much appreciated! I'm so inspired by you and hoping to have my own sourdough bakery someday. Thank you for sharing so much.

[@terid6708]

Thank you for going into so much detail on what to look for at the different stages. My kitchen is what most people would call cold, and it's comfortable for me. I was not having any luck with getting the stages everyone was talking about. Now that I know about temps, and what to look for, I'm hopeful for more success. Love your videos, thank you for sharing.

[@LuLu-sf5cg]

I am very much enjoy by watching the proccess of stretching and pulling the dough ,while learning the way you have just did. Thank you for your tips. I from Borneo.

[@salester26]

Can you do more than 3 rounds of stretches and if so when would you do that?

[@Twilightertaylor]

Thank you for being such a detailed teacher! I’ve recently been focusing on bulk fermentation and this is what I needed to hear. 😁

[@nightowl9176]

Great video from the production process. Keep on posting. Thank you very much for sharing your knowledge and experience 🙏🍞😍

[@asanganirosh2787]

Thanks to share the valuable thinks which is the important to sourdough bread making

[@LuLu-sf5cg]

Oh man , l love this works . I believes this proccess is the first stress !

[@evaodland7349]

I just folded my weekly batch (1.5 kg for two loaves) and it is down for a 12 hour ferment in the basement fridge...Love the channel and in depth knowledge sharing....someday I will be making larger batches of bread and pizza dough...love the channel and knowledge sharing.

[@karpetech]

Always a Master Class, thank you, John.

[@Franklinberry773]

I love niche channels like this. So informative and interesting.

[@SciPunk215]

This is so satisfying to watch.

[@johnnanavati3350]

What a great video. Thanks for your thoughts and demonstration.

[@johnhazzard109]

Thanks John. I so appreciate you sharing your knowledge.

[@mosin9105]

Your videos are so valuable! Thank you!

[@POMPEYKA_22rus]

Hi! I am your fan from Russia. My name is Evgeny. I always follow your videos about bread. I write down all the details of the work, but there are a few questions, can I get an answer to them? 1) how long does it take for the dough to stand in the basket? 2) how does bread not become flat from so much water? 3) 15 baking attempts, took into account all the mistakes, corrected them every time and baked again, eventually had to add less water to keep the bread in shape, how much water do you use per 1 kg of dough?4) what kind of starter culture do you use, its proportions? I'm sorry for my English

[@TheLugiProductions]

Thanks for this video. I am just starting to selling some of my bread and I bought a similair container for bulk proofing. I tried both methods and the second method definitely worked better for me! I'm using weak flour though so it's a lot stickier.

[@JSTpacek]

when i first saw you stretching the dough I was shocked how high you lift the dough. :D Makes sense t ostretch it as much as possible without tearing it.

[@RuthlynWills]

Thanks for the many tips 👍... I've wondered a couple of times if I could leave my dough out the fridge for a while to puff up some more but didn't because everyone always sticks it in the fridge immediately after shaping 😏

[@Andre38880]

Спасибо!!

[@giuliolanny1373]

Wondering about the point you mentioned about after shaping and folding to putting into the fridge. I’ve been folding and putting straight in to fridge, is this wrong? Should I be waiting longer? Hey, how can I get one of your hats over in Scotland? Have watched every video, thanks so much for your calm explanation and insights

[@daytonpyro]

i would like to see you make one of those bins with 0 or just 1 fold to see how it looks...

[@leiferickson3183]

Wow! What does the dough in each of those totes weigh?

[@cofoothills]

this is still your home bakery - when will the downtown bakery be done?

[@gam3rkid954]

Great vids. Where do we purchase one of your, Proof hats?

[@JohnDoe-mu4ts]

Can we use oil when we fold the dough?

[@vialegno]

Do you add some sort of oil to the bins? Cause my dough always sticks to the bin.. And yours not 🙃

[@apaheus]

Always interesting for me (home baker) to see how a pro works. I think I can be stretching my folds a little more. Also, I hate it when my butter falls through my toast so I am conflicted about open crumb vs losing my jelly/butter all the time!

[@dishmurphy5754]

I’ve watched every Proof video, even the 3 on multiply but I don’t know how to do it for 2 loaves. Do you have a trusted resource where that a novice can use to get started. There are hundreds out here. It seems everyone tried it during lockdowns. I just want someone I can trust and learn from. Thanks☮️💟😷

[@marebear09]

@@dishmurphy5754 The Bread Code on YT has a great method and recipe.

[@dishmurphy5754]

@@marebear09 thanks☮️💟

[@dishmurphy5754]

@@markvincentbauzon4849 thanks for the tip

[@amirminabsalemi1632]

hi ,what type of flour you use .? can you tell us please .Thank you.

[@mattmallecoccio8378]

You don't generally stretch and fold sandwich dough. Do you? I'm curious if stretch and folds are specifically for getting the open crumb

[@dfilmaker3256]

Nice one! I didn't really get when you start your process of stretching and folding...is it after one hour from the mixing?

[@pienuniek]

As I understood it is about thirty minutes after the last batch was divided into bins. But only string two batches together. One batch takes about 45 min to mix with the autolyse and mixing. That means for the first batch that it’s an hour and a quarter after binning up. So anything between thirty and one and a half hours would work. Between folds is thirty minutes. Then after all folds another thirty minutes before shaping.

[@merrieboone]

Where do you buy your bins ?

[@johnhazzard109]

To add to my comment below is that I usually mix the dough by hand but when I increased the recipe I used a mechanical mixer. Would the mixer have made the dough loser?

[@mattmallecoccio8378]

Just curious as to how much money was invested in the original garage business? It must have been quite a bit

[@closdi]

I do not know why my doughs do not look like that when I fold my sourdough. I wonder if it has to do with the flour I buy. I may need to get from a better flour source.

[@paulklemer]

Are you open for walkin customers?

[@johnhazzard109]

Dear John, I have had great success using the Tartine Sesame Country Loaf recipe which makes two loaves. The recipe is below: 700 g Water 200 g Leaven 900 g. White Flour 100 g. Whole Wheat Flour After Autolyse 50 g. Water 20 g. Salt 1 cup Sesame Seeds Last week I increased the recipe by 4 times to get eight loaves. So the water was at 2800 g and 200 g respectively. However the dough was wetter and softer than usual and difficult to work with on the bench. My question is do I increase the water by 4 times also if I increase all other ingredients by 4 times. Please advise. Look forward to hearing from you. Kind regards, John Hazzard

[@gpilatti]

I think using percentage is easier, so you can use any quantities you want. The recipe was 1000g of flour (900+100), so you have: 75% water (70% + 5%) 20% starter 2% salt All of this are based on the total amount of flour you put on. And definitely there are differences between hand and machine mixing. Maybe the mixer wasn't able to handle this large amount of dough. my guess is that the recipe wasn't the problem here but the process of mixing/folding/gluten development

[@johnhazzard109]

@@gpilatti I so appreciate this great advise. I will redo the recipe in bulk based on percentages and I will let you know how it all come out. Thank you for reaching out and for advising me in this matter. Have a great day.

[@HB1840]

Use a smaller bucket of water so that you are not constantly reaching so far down...

[@mattmallecoccio8378]

I wonder why you don't just let the dough set and develop the gluten by time. Is it because bakeries don't have that many hours? I let my dough set for 4 hours or more. I wonder if bakeries don't have that much time

[@neaaat5545]

First plz respond

[@charlesbaldo]

Can you say something worth responding to? Let me give you this, Congratulations for being first.

[@lolam.9291]

Just curious... any of the hairs in your arms ever mix in the dough? 😳😬