Dough Structure. | by Joy Ride Coffee

Dough Structure. A successful bread needs a structure to be built. It is what, as a beginner, I understood quite hard. It is an aspect that those who want to make beautiful breads must keep in mind. Those who "enlightened me" were as usual - Trevor Jay Wilson: https://www.instagram.com/trevorjaywilson/
and Kristen method (fullproofbaking): https://www.instagram.com/fullproofbaking/

The structure consists of a network of gluten (developed by us with the help of water and flour, using simple technics - kneading, folding) and gas produced by sourdough starter ferments. Time and patience are the best friends of sourdough bread.

The natural ferments in the starter have their own rhythm, this is the reason why a sourdough bread develops more slowly over time compared to the industrial method with commercial yeast. With a huge gain in terms of flavors and nutrients.

Formula:
325g flour (270g high protein flour - Manitoba Casillo + 55g tasty whole wheat flour, stone groundend from a local mill)
255g water
7.5g salt
63g sourdough starter (100% hydration)

Method:
2 hours autolyse - mix sourdough - 30 mins rest - mix salt - 30 mins rest - strong fold - 30 mins rest - lamination - 1 hour rest - first coil fold - 1 hour rest - second coilfold - 1 hour rest - third coilfold - 1 hour and half rest - shaping - 18 hours rest in the fridge - bake 10 min on baking steel at 240g C with steam and 30 min at 210g C without steam

see my baking method here: https://www.youtube.com/post/UgyVXU1zbtYfpTiV_tx4AaABCQ?app=desktop

If you're like me animated by the same passion, subscribe & comments are most welcome.

I have made for my followers a list of essential tools for baking bread at home. These are my personal choices based on experience so far. Remember, buying from these links makes my JoyRideCoffee journey to continue. Ad links!

Hario Kettle: https://amzn.to/3ko2x4j
Hario scale: https://amzn.to/3nhb22Z
Glass Jar for sourdough starter: https://amzn.to/2UnHVyk
Pyrex square dish for bulk proofing: https://amzn.to/3ndvQsb
Non Slip Stainless Steel Mixing Bowls: https://amzn.to/2IqJBVC
Danish Dough Whisk Bread Mixer: https://amzn.to/2IqIHZe
Silicone spatula: https://amzn.to/3kwGU1X
Grinder for bran (for airy whole wheat loaves): https://amzn.to/3loi6dJ
Pulp Banneton Proofing Basket: https://amzn.to/2IhHbZx
Big Bench Scraper 5 Inch x 7 Inch https://amzn.to/2ItRycD
Dough & Bowl Scrapers: https://amzn.to/2Ix7Voh
Zatoba Bread Lame: https://amzn.to/3koALob
Bread Lame: https://amzn.to/2IuUCoF
Pizza Peel: https://amzn.to/2IwPu3v
French Baguette Baking Pan, Non-stick Perforated: https://amzn.to/2GTIDAx
Baking Steel Griddle: https://amzn.to/36oXA6l
Natural Lava Rocks: https://amzn.to/32BKukS
Inspired by:
- Trevor Jay Wilson: https://www.instagram.com/trevorjaywilson/
- Kristen (fullproofbaking): https://www.instagram.com/fullproofbaking/

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