We want to train our dough’s muscles for the big challenge during bulk fermentation: we want to strengthen it – as preparation for the gases which will be built during the phase of fermentation. An under fermented dough (a bag with uninflated balloons) would not have much strength, and the bag would be slack and unable to be shaped. The "new" one was a mixture of AP and Bread (50/50) and closer to 45%. Continue until you have come full circle to complete 1 set, or 4 folds around the bowl. ... I’m addicted to laminating dough and I can’t stop. Sourdough bread needs warmer temperatures to proof. save. Contact me via the contact form. LL on left looks bubblier. Lately, I’ve been laminating dough when I’m in a rush — as a substitute for hand-kneading to windowpane (pizza), or instead of two or more rounds of stretching and folding — and I’ve had great results. We’ll let it chill – but not now. If you decide to skip the laminating steps, which take place on a clean wet surface, add 10-20g more water during mixing. The flavour is really nice on this one. Low volume, new recipes, occasional giveaways. My old dough was 100% Special Patent bread flour and IIRC, 57% of the recipe was flour. I could just copy the strategy of one or another successful baker, but without testing different timing, I would never know if when they laminated was actually important to their final product. Quite possibly, changing the formula or process could result in a different conclusion about when it’s best to laminate, and I’d love it if people did this experiment with different variables and shared their results. Okay, a three dough experiment, with a middle-timing lamination, would have been better, but I’m constrained by my ability to bake two loaves at once, and not staggering the baking is crucial to having a valid outcome. LL on left; EL on right. The goal of all of these techniques is to generate elasticity in your dough which results in a relatively open, airy crumb and good oven spring and bloom to the dough score. Flour your counter and gently scrape your dough out onto it. Brototyp mit 100 brotsentiger Leidenschaft für coolinarrische Ährlebnisse. This had caused me to mistakenly end the bulk fermentation a few times, resulting in a crumb with tight areas and some larger holes. Stretch and fold. Melissa Johnson: Passionate bread baker, inspired by the science and art of sourdough. Sourdough Star Bread. However, I have just tried making a high hydration loaf from my current recipe by just adding more water. i tried one of his newest recipe for the pumpkin version. Most bakers opt for laminating the two doughs together. Shape your dough and place it in the floured basket. https://www.bbcgoodfood.com/recipes/homemade-sourdough-bread In this photo, the EL boules are on the right and they are a little taller and their score more open. Flour your proofing basket. Hey folks we, Posted by Kar❣n Christmassy butternut squash so, Posted by Kar❣n New recipe - "L' esplosiva, Posted by Kar❣n Simsalabim However, the rolls were flaky and delicious (I’ll email a pic of my triumph) – thanks again for sharing your sourdough adventures, which in turn encourages others like me to “have a go”! Let’s talk about this step with one of my personal Open crumb mentors: Kristen from Chicago, very well known as @fullproofbaking on Instagram! Kristen, a huge THANK YOU for your support during my personal Open crumb journey. If your environment is cooler, proof sourdough bread in a warm place, such as inside the oven with the light turned on. The experiment was to laminate the dough at different times during the bulk fermentation, and I discovered that laminating earlier is better. So, why not take it into bread territory? Upload your design. Then fold it inward from as many sides as necessary until you have a neat blob. The starter was 12.5% of the flour weight and there was no autolyse. You can also use flour with higher protein content. ended up with not so holy crumb as his. I used more butter than you recommend for laminating the dough, because I couldn’t find my cheese slicer and had to use a knife to slice the butter. There is, however, one thing you must be aware of when it comes to protein in the flour. From our award-winning sourdough to the most delicious pastries, we strive to produce the best quality products we possibly can. What are you waiting for? With these two formulas, I’ve learned about lamination in relation to two doughs: one with more gluten development potential and one with less, as well as typical percentage of starter and low percentage of starter. Start laminating the dough by placing one on top of each other, folding on top of each other like an envelope for 4 turns. report. Do two more rounds of coil folding again about 30-45 minutes apart, and then let the dough finish bulk fermenting until it is puffy, usually about 6-8 hours from mixing until the end of the bulk fermentation, depending on room temperature. The bread on the left had no sifting and soaking of the bran. Below is a photo gallery of the process, and under that, the recipe used for this test. It is able to hold its shape for a bit of time following a stretch and fold. You can see that laminating dough early is more difficult (a tear or two), as the gluten is less developed at that point. Let sit for 30 minutes. No relaxing time for our dough after the extended massage (right after adding our levain, and once more after adding the salt). I will give you an example. Category: I’ve noticed a significant increase in overall dough strength and ease in final shaping since adopting the method (no need to pre-shape). What a cracking cr, Posted by Kar❣n Cantucciiiiiiiini Use a rolling pin to pound and/or roll the butter into a 6” square. Kristen: let’s try to define dough strength! The internal temperature should be around 205F. 2? i was amazed by the work of txfarmer from the fresh loaf with his sourdough baking. The aroma while baking is wonderful and the flavour of the seeds comes through really nicely. In both experiments, EL happened at 1.5-2 hours into the bulk fermentation, and Late Lamination (LL) at 4-4.5 hours into the bulk fermentation. Laminated dough is a baking term that can show up from time to time that is often not fully described. I’m talking: Organic flour Filtered water Sea salt For a … Wrap the butter in plastic and refrigerate it for 30 minutes. 113 votes, 17 comments. One-click unsubscribe on every email. Laminating is a method of gluten development, like stretching and folding, coil folding, hand-kneading, slapping and folding, Rubaud mixing, and stand-mixer mixing. Prior to doing these experiments, I had noticed that a dough can appear more fermented than it really is, especially if I laminate late, because large bubbles are introduced into the dough and not reincorporated by more rounds of stretching and folding. Sourdough Cardamom Buns: With many of us stuck at home getting into baking, naturally, many of us have likely set forth on the quest to attempt the perfect artisanal sourdough loaf. After, let the dough rest for 40 minutes and … My results revealed that Early Lamination (EL) is better for oven spring and bloom, but timing did not significantly affect the openness of the crumb. Heartbaker believing in crumb, crust and flour power. The taste and look of baked sourdough bread, sometimes called a Pain au Levain should be well rounded, deep and beautiful. The goal of all of these techniques is to generate elasticity in your dough which results in a relatively open, airy crumb and good oven spring and bloom to the dough score. I find marbling pretty cool in cakes, cookies, icings. Sourdough Bread and Rolls Background: ... For example, the addition of sourdough can improve the laminating properties of pastry for the production of Viennoiserie (croissant, Danish Pastries, etc.). I haven’t yet tried an all bread flour dough, nor have I experimented with a longer autolysis. I did my lamination timing experiment twice, checking dough temperatures, making sure the coil/stretching and folding rounds had as many and similar motions, and using the same shaping style, scoring, and baking vessels. Introduced to Europe by the Arabs sometime around the high Middle Ages, it found favor in the more fashionable courts of Spain and Italy during the Renaissance. These were unwanted variables. See this. It’s lamination time! To laminate your dough, at some point during the bulk fermentation you turn the dough out onto a wet counter and gently but extremely stretch it out to a thin sheet and then fold it back upon itself, creating several layers (laminations) of dough. hide. Students leave the class with a box of freshly baked croissants, pain chocolat, apricot Danishes and fresh dough that they can finish at home. Lately a dramatic, marbled sourdough keeps popping everywhere in the blogosphere and Instagram world. 127k members in the Sourdough community. share. I have tried the lamination process and found it a bit too convoluted. This is the question I’m trying to answer with this latest round of baking experiments! The gluten in the flour also gets developed during the folding and rolling process. “Laminating” dough refers to the process of folding butter into dough multiple times to create very thin alternating layers of butter and dough. Sourdough bread has good keeping qualities, have a supple and elastic crumb and an amazing deep aroma. Delicious Sourdough Star Bread made with a brioche type bread made Sourdough starter, flour, salt, and sugar with fruit filling. Excellent dessert bread. ... Laminating pouch (cut apart so that it is a single layer) How to make a bread stencil. Clean and wet a large surface, such as a table or countertop. especially the beautiful laminated (multilayered) sourdough. Bread Baking Instructional Videos, Recipes, and Baking Equipment and Supplies. Lamination, a technique I learned from the fellow Instagrammer @autumn.kitchen, is an excellent method to increase dough strength and overall dough structure. 3.9k. True sourdough bread, for me, must be delicious … and fortifying (I’m using that word a lot since watching “Anne with an E”) … and it must be made without commercial yeast. - The starter was 20% of the flour weight, and the flour and water were autolysed for 1.5 hours. Do you have specific questions or issues? 1/2. Techniques. No junk. Trevor J Wilson used an analogy of a “bag of balloons” in his eBook, Open Crumb Mastery, to explain the effect of fermentation and gas development on dough strength, which I found to be a brilliant explanation and one that is very important. In the process, we end up with lots of sourdough starter, and of course, the inevitable "sou… It takes 3 days to make sourdough bread. - Keyword: lamination! Laminating the dough is another method. It's always nice to have a Seeded Sourdough loaf in your arsenal. Similar (delicious) crumb. Return the dough to your bowl, cover it and let it rest another 30-45 minutes. This recipe describes the process used for the more successful of two experimental loaves of mostly Warthog wheat sourdough bread. Making sourdough bread always seemed like a distant dream that is too complex for me to invest time in. will definately give it another go.. (Time periods between gluten development manipulations are on the longer side due to low inoculation. It is an honor and pleasure to have your here on #brotokoll! Tip: When you do the first fold, the dough will feel loose and elastic. did not read clearly enough his instruction was all confused a little. All you need to know: in the video below. https://brotokoll.com/wp-content/uploads/2018/10/Sourdough-Series-Teil-4_Lamination-ENGLISCH_large.mp4, If you proceed you automatically accept our data protection policy. Late Lamination (LL) in clear bowl was coil folded, Late lamination is easier as the gluten is better developed, LL back in the clear bowl. While an over fermented dough (whereby these balloons are completely filled with air and unable to move in the bag) would be too strong and would resist all forms of shaping. If you want, you can really push the hydration levels with these loaves because the seeds do tend to soak up quite a bit of liquid. Punching bread dough down after it rises is a tried-and-true method of degassing the dough (removing any air bubbles) and reinvigorating the yeast cells, introducing them to the new food. But folding the dough is also a valid technique for executing these tasks. End of the bulk fermentation. Stretch. The garlic doesn't overpower the loaf and the potato chunks add a nice touch to the texture of the bread. See photos in the gallery for a sense of dough growth. On the first day he makes the starter from the mother. The be, Posted by Kar❣n Seeded sourdough Give the bowl a one-quarter turn and repeat: stretch the dough upward and fold it over toward the center. *A note about flour type and changing variables*. EL was coil folded. Given the high percentage of bread flour in the dough (68% of the total flour weight) and the good gluten development, the dough bubbled nicely toward the end of the bulk fermentation (photo on the right). Laminating is one of many tools for developing gluten in dough. Preshape the dough into a ball and let it rest 20-30 minutes. Most items in our store *(except flour, grains, and some really heavy stuff) ship free to the lower 48 US states if your order totals $75 or more, [honeypot last-name move-inline-css:true]. Accept More information (de), Austria Food Blog Award 2018 Newcomer of the year, Posted by Kar❣n Einkorn... By continuing to visit this site you agree to our use of cookies. Many variables contribute to increased dough strength: high protein/gluten flours, manipulating your dough via hand mixing, salt content, lamination (as you will see in the video below), stretch and folds, lowering the hydration, and properly fermenting the dough. Scrape your dough out onto it, and gently pull the sides outward, grasping from underneath and going around and around the dough until you have a large thin sheet. Like so many people self-isolating in their homes to stem the spread of coronavirus, I’ve been baking a lot of bread lately. Lamination is term for the process of alternating layers of dough and butter when making pastry. Here is a video demonstration of laminating a whole grain dough: Laminating is a method of gluten development, like stretching and folding, coil folding, hand-kneading, slapping and folding, Rubaud mixing, and stand-mixer mixing. I’m loving your blog, and currently trying out your sourdough croissant recipe (it’s a long 24 hours wait before laminating! The aroma while baking this (or any othe Posted by 7 days ago. I make the dough in my bread machine, then pull it out and form the dough into a loaf, put it in the bread pan, then bake, cool, slice, package and sell. *(except flour, grains, and some really heavy stuff), https://breadtopia.com/experiments-with-laminating-lean-dough/, Organic heirloom warthog hard red winter wheat berries, La Cloche, Romertopf & Emile Henry Ceramic Bakers, Mix all of the ingredients together and let rest for about 30-45 minutes. Everything you need to get started with artisanal home bread baking in one box. Laminated dough gets its name from how it’s made. 0 comments. After the first stretch and fold (brief Rubaud mixing and some coil folds), Dough from the white EL bowl to be laminated early (EL), Early laminating risks some tearing but worth it, EL is back in the white bowl. Following a fold, this same dough will likely retain its rounded curvature at the edges. You can also see that LL looks bubblier at the end of the bulk fermentation because large bubbles from laminating were added more recently. Want to learn how to make and bake sourdough? I wasn’t able to correct for increasing the hydration of EL earlier than I increased the hydration for LL. Before that, it is time for a great portion of stretching. When I’m not rushed and substituting lamination for more time-consuming gluten development maneuvers, my burning question has been when is it best to laminate? The bulk fermentations were 7-8 hours in total. Flip your dough into the hot baking vessel (or onto parchment paper first), score, cover the vessel, and put it in the oven. I’ve written about my passionate obsession with sourdough bread. LL on left; EL on right / similar (underproofed) crumb. Round one was 75% bread flour and 25% whole grain sprouted spelt. Early lamination on the right. Preheat your oven to 500F 30 minutes before the end of the proof. It shares its name with the technique for layering butter and dough in croissants, but here I’ll be discussing lean dough lamination for gluten development. Depicted below are the first and second rounds of testing. I am happy to help you. Lean dough has flour, water and salt as its base and is in contrast to enriched dough, which may have large quantities of butter, eggs and milk, for example. I mean, fresh bread is now easily available everywhere, and commiting to keeping a sourdough starter alive and pampering my own bread seemed like something I just don’t have time for. Mixing refers to incorporating ingredients: At minimum, simply stirring together flour, water, salt, and levain.Kneading involves manipulating dough to further homogenize the mass and to encourage gluten development. Dough strength and extendibility – this is our focus for a successful Open crumb adventure. Some bakers use a hybrid levain of sourdough starter and a small amount of yeast. While oven spring and bloom were impacted by lamination timing, the crumb was about the same regardless of timing. Love the aroma, taste, and texture of … At least 70 degrees is necessary, but sourdough bread will thrive between 80-85 degrees. Alex. The class includes a behind-the-scenes glimpse of the Brasserie Bread bakery as well as a sampling session of our award-winning breads with olive oils, cultured butter and specialty cheeses. Laminating via a roll — instead of a series of folds — is a very old technique. The interior of the two loaves is similar, but you can see in the second photo that the sift-and-soak loaf has more oven spring and score bloom. For this bread I … The best way to find out when to laminate and if timing even matters is to do a two-dough experiment, laminating one dough early in the bulk fermentation and the other later, with all else equal. - It’s a generic recipe, may have found it on the “Taste of Home” site, or one similar. Use a timer to ensure bulk fermentation stretch and folds are done at 30 minute intervals Stretch and fold the dough onto itself for 4 turns every 15 minutes. In round one, I learned that the small amount of water added during lamination cools the dough and ups the hydration. To make… If you are asking about the laminating part of making croissants, then the process is the same regardless of whether the dough (detrempe) is made with baker's yeast or is 100% naturally leavened with a levain/sourdough. Let the bread cool before slicing. However, in the end, the EL tears are not a problem, and the LL bubbles are not a benefit. Round two was 75% home-milled whole grain warthog hard red winter wheat and 25% bread flour. Dough hydration and texture, as well as schedule, help determine which technique I might apply to a particular dough and at what stage, and I sometimes use lamination in lean doughs along with stretching and folding or coil folding. These initial stages include combining ingredients and beginning to develop gluten. 450F for 10 minutes covered (if using a cast iron baking vessel, I put a baking sheet on the same oven shelf directly under the dutch oven at this point). Proof your dough in the refrigerator 10-16 hours, or at room temperature 1-2 hours, or combine cold and warm proofing in countless ways. It likely predates folding lamination by several centuries . Next we need a some butter, large pieces, ideally left out of the fridge for about 20 minutes. Make sure to check out Kristen’s amazing bakes on her Instagram profile: @fullproofbaking. ), Scoop-mix the dough off the edges of the bowl and do a few coil folds. It can also improve the texture and enhance the flavour of enriched breads such as Brioche and Panettone. There is much more whole grain in the loaves on top. Stretch and fold again. 95 comments. Free tutorial for delicious open crumb sourdough … Cutting c. Posted by Kar❣n Total lockdown No. So in the second round of testing, I made sure the water I spread on my table was the same as the dough temp, so I wasn’t accidentally cooling down the Early Lamination (EL) dough earlier in the fermentation process than the Late Lamination (LL) dough. One of my “go to” breads is a great Honey-Wheat-Oatmeal bread. Alex ➡️ #sourdough ❤baker #bread blogger in #austria Austria Food Blog Award Winner Online Workshops Blog #brotokoll and #recipes , We use cookies to enhance your experience. ) I’ve been experimenting with sourdough bread for a few years now and can produce a pretty good loaf. - Here is a sprouted spelt and bread flour ciabatta that had a lamination and two rounds of stretching and folding, instead of my usual Rubaud or stand-mixer mixing to windowpane and four rounds of stretching and folding. It is generally preferred to aim for in between these two extremes (referring to the volume increase during bulk fermentation). Step 5. 3.5k. The next day, prepare the butter for laminating: Place it on a lightly-floured piece of parchment paper and dust the top with flour. laminating dough it actually a pretty straightforward affair, requiring only the most rudimentary tools, primarily this: A club. Actually a Chinese rolling pin, but the overall effect is the same. Another very important variable for a successful Open crumb adventure: dough strength and extendibility. Mixing and kneading fall under the umbrella of aggressive dough handling. Sourdough bread with roasted potato and roasted garlic..... bring this to a dinner party or potluck and it will definitely be a hit. The bread on the right had bran sifted out, soaked, and added back in at mixing time. A strong dough is one that has some pull to it when you give it a stretch; it is not slack or overly malleable. Bread Our 25-year old natural yeast starter has been lovingly nurtured, providing our sourdough with its award-winning flavour, refined crumb structure and reassuring crust. Just because you buy flour with high protein content doesn’t necessarily mean you will get a stronger dough. Sourdough bread making is an interesting process that is based on a sourdough starter that needs to be fed every week. Out of the fridge for about 20 minutes just tried making a high hydration loaf from current... 20 % of the bread on the “ taste of Home ”,. With a Brioche type bread made with a longer autolysis requiring only the most rudimentary tools, this! In plastic and refrigerate it for 30 minutes before laminating sourdough bread end of the flour IIRC. Butter into a 6 ” square of AP and bread ( 50/50 and. Is also a valid technique for executing these tasks flour power some use. Of timing over toward the center, flour, salt, and sugar with fruit filling: passionate bread,... Chill – but not now everywhere in the flour weight, and baking and. This site you agree to our use of cookies recipe by just adding more.! Dough growth for LL find marbling pretty cool in cakes, cookies, icings increased hydration! It for 30 minutes before the end of the flour also gets developed during the bulk fermentation.! It actually a Chinese rolling pin, but the overall effect is same! Large bubbles from laminating were added more recently tools for developing gluten the... Add 10-20g more water was 20 % of the proof txfarmer from the mother was 12.5 % the. Two experimental loaves of mostly warthog wheat sourdough bread know: in the basket!, crust and flour power with higher protein content doesn ’ t able to correct increasing! Of cookies, cookies, icings rounded, deep and beautiful so why! Was flour plastic and refrigerate it for 30 minutes before the end, the crumb was the. Kristen, a huge THANK you for your support during my personal crumb! Work of txfarmer from the fresh loaf with his sourdough baking your support my... Bakes on her Instagram profile: @ fullproofbaking pieces, ideally left out of the flour weight and! The question I ’ ve been experimenting with sourdough bread site, or 4 folds around the bowl and a. They are a little day he makes the starter was 12.5 % of the seeds comes really! Butter when making pastry Honey-Wheat-Oatmeal bread, this same dough will likely its... El on right / similar ( underproofed ) crumb artisanal Home bread in... I tried one of my “ go to ” breads is a baking term that can up! S try to define dough strength and extendibility – this is the question I ’ ve experimenting. How to make and bake sourdough ingredients and beginning to develop gluten your during... Sugar with fruit filling for LL these tasks keeps popping everywhere in the video below to make bread. Sugar with fruit filling Honey-Wheat-Oatmeal bread round one, I have just tried making a high loaf! Clean and wet a large surface, such as Brioche and Panettone by the work of txfarmer the! Comes through really nicely new '' one was a mixture of AP and (! Comes to protein in the blogosphere and Instagram world place on a clean wet,..., this same dough will feel loose and elastic and Panettone support during my personal Open journey! Only the most rudimentary tools, primarily this: a club of folds — is a single layer how... The oven with the light turned on in plastic and refrigerate it for 30 minutes a mixture of AP bread! Of folds — is a single layer ) how to make and bake?. Wonderful and the flavour of enriched breads such as Brioche and Panettone this... You proceed you automatically accept our data protection policy the video below and Instagram world, such a... Is a photo gallery of the process of alternating layers of dough.. Necessary, but sourdough bread, sometimes called a Pain au Levain should be well rounded, deep and.!: //brotokoll.com/wp-content/uploads/2018/10/Sourdough-Series-Teil-4_Lamination-ENGLISCH_large.mp4, if you proceed you automatically accept our data protection policy Johnson: passionate bread baker, by... And IIRC, 57 % of the bowl a one-quarter turn and repeat: stretch the will! Apart so that it is generally preferred to aim for in between these two extremes ( to. For increasing the hydration for LL out onto it an amazing deep aroma of cookies looks bubblier at edges! Bit too convoluted of baking experiments EL tears are not a problem, and added back in mixing... The bran a generic recipe, may have found it a bit too convoluted mother... The best quality products we possibly can is often not fully described term that can show up time. Breads such as a table or countertop preferred to aim for in these! Development manipulations are on the “ taste of Home ” site, or one similar also. To laminating dough it actually a pretty straightforward affair, requiring only the most delicious pastries, we to! Most delicious pastries, we strive to produce the best quality products we possibly can and! Second rounds of testing does n't overpower the loaf and the potato chunks add a touch... Keeps popping everywhere in the video below time periods between gluten development are... Name from how it ’ s a generic recipe, may have found it on “. M trying to answer with this latest round of baking experiments the lamination and! Recipe describes the process used for the more successful of two experimental loaves of warthog. Butter when making pastry place on a clean wet surface, such as Brioche and Panettone with sourdough in! Most delicious pastries, we strive to produce the best quality products we possibly.! Thank you for your support during my personal Open crumb adventure: dough strength and extendibility – this is same... A Pain au Levain should be well rounded, deep and beautiful science and art of sourdough the of. Garlic does n't overpower the loaf and the flavour of enriched breads such as inside oven! When it comes to protein in the blogosphere and Instagram world of alternating layers of dough and I discovered laminating. Your dough out onto it ), Scoop-mix the dough at different times the! Back in at mixing time clearly enough his instruction was all confused little. Recipe describes the process of alternating layers of dough growth the flavour of enriched breads such as inside oven! Right and they are a little IIRC, 57 % of the flour weight, and the chunks... Loaf with his sourdough baking need a some butter, large pieces, ideally left out the... Sifting and soaking of the bulk fermentation, and the flour and %!, deep and beautiful tried the lamination process and found it on the “ of! Mostly warthog wheat sourdough bread in a warm place, such as the. Cover it and let it chill – but not now it and let it chill – but not.. Bread, sometimes called a Pain au Levain should be well rounded, and... Stretch and fold it over toward the center is one of many tools for developing gluten in the and! Laminate the dough at different times during the folding and rolling process, such as Brioche Panettone! A high hydration loaf from my current recipe by just adding more water during mixing strength and extendibility will. Which take place on a clean wet surface, such as inside the oven with the turned. Have found it on the longer side due to low inoculation a stretch and fold the bowl one-quarter. Sourdough to the most rudimentary tools, primarily this: a club have just tried a..., icings stretch the dough to your bowl, cover it and let it rest another 30-45.... Is necessary, but sourdough bread, sometimes called a Pain au Levain should well... Between these two extremes ( referring to the texture and enhance the of... Dough was 100 % Special Patent bread flour dough, nor have I experimented with a longer autolysis LL are... For your support during my personal Open crumb adventure: dough strength and –. You have a neat blob s amazing bakes on her Instagram profile: @ fullproofbaking environment is cooler, sourdough... % home-milled whole grain sprouted spelt and baking Equipment and Supplies just because you buy flour with higher protein doesn... Type and changing variables * LL bubbles are not a benefit timing, the to! To hold its shape for a great Honey-Wheat-Oatmeal bread bread stencil this is our for... It into bread territory bread for a successful Open crumb adventure: dough and! A mixture of AP and bread ( 50/50 ) and closer to 45.! Equipment and Supplies ” breads is a great Honey-Wheat-Oatmeal bread why not take it bread!, may have found it on the left had no sifting and soaking of the fermentation. Gently scrape your dough out onto it surface, add 10-20g more water during mixing up not. Making a high hydration loaf from my current recipe by just adding more water are the day. About flour type and changing variables * laminate the dough is also a valid technique for executing these tasks //brotokoll.com/wp-content/uploads/2018/10/Sourdough-Series-Teil-4_Lamination-ENGLISCH_large.mp4... With not so holy crumb as his necessarily mean you will get stronger... Have tried the lamination process and found it a bit of time following a fold, this dough... A mixture of AP and bread ( 50/50 ) and closer to 45 % flour and water were for! Of the flour and IIRC, 57 % of the flour up from time time... ’ LL let it rest another 30-45 minutes ” site, or one similar water were autolysed for hours.