Uncategorized – Bake With Jules https://bakewithjules.com Your Helpful Hub For Sour Dough Bread Mon, 15 Jan 2024 23:59:01 +0000 en-US hourly 1 https://wordpress.org/?v=6.6.1 Hydration in sourdough https://bakewithjules.com/2024/01/15/hydration-in-sourdough/ https://bakewithjules.com/2024/01/15/hydration-in-sourdough/#respond Mon, 15 Jan 2024 23:57:14 +0000 https://bakewithjules.com/?p=232 Hydration is a relationship between water and flour and is often expressed as a percentage. When someone says 100% hydration it refers to equal weights of water and flour. Often sourdough starters are 100% hydration meaning they are fed equal amounts of water and flour (but this is not always the case). Bread dough has a hydration percentage as well. Low hydration is usually 55-65% with a more closed crumb. A high hydration is 75% and up, resulting in a more open crumb (usually).

If you want to calculate the hydration you will divide the amount of water by the amount of flour in a recipe and multiply by 100.

The image above is 64% hydration. I used 300g water and 470g flour.

]]> https://bakewithjules.com/2024/01/15/hydration-in-sourdough/feed/ 0 How to coil fold https://bakewithjules.com/2024/01/14/how-to-coil-fold/ https://bakewithjules.com/2024/01/14/how-to-coil-fold/#respond Sun, 14 Jan 2024 22:26:09 +0000 https://bakewithjules.com/?p=222 A coil fold is a type of strengthening used to help develop gluten in the dough during the bulk fermentation stage. It relies on surface tension and gravity. And because of this It is easier to see the development of your dough. It is a more gentle method to handle your dough while developing the gluten strength it needs for the oven. Coil folding is a great method to use when you are dealing with a high hydration dough or if it needs some extra help with developing gluten strength. It will create a well formed crumb.

To make a coil fold, you will lift the dough with both hands from the middle until one end releases from the bowl or proofing box. You will gently lift the dough straight up from the middle. You then will gently lower the dough to allow the loose end tuck under the middle and then repeat this with the other side. It now should look like it coiled over itself. Lift until one end releases and folds over itself. You will then rotate the bowl or proofing box and repeat this process until the dough starts to hold its shape. It will then sit for 30 minutes and begin the process 3 more times. The dough will then start to build enough strength that it easily holds its shape during the coil fold process.

What is the difference between stretch and fold and coil fold? Stretch and folds are a more aggressive handling of the dough and focus more on the stretch and less on the fold. The process creates 4 new layers in the dough with each set. Coil folding is a more gentle method of handling the dough and it focuses more on the fold then the stretch.

]]> https://bakewithjules.com/2024/01/14/how-to-coil-fold/feed/ 0 How to make a Pumpkin shaped sourdough loaf https://bakewithjules.com/2023/12/30/how-to-make-a-pumpkin-shaped-sourdough-loaf/ https://bakewithjules.com/2023/12/30/how-to-make-a-pumpkin-shaped-sourdough-loaf/#respond Sat, 30 Dec 2023 02:34:59 +0000 https://bakewithjules.com/?p=136 ]]> https://bakewithjules.com/2023/12/30/how-to-make-a-pumpkin-shaped-sourdough-loaf/feed/ 0