How To Develop Dough Strength

Please see updated version of my method (with full audio, and improved technique) at: https://www.youtube.com/watch?v=HlJEjW-QSnQ&

This video is for those who wish to learn more about how to boost your oven spring and create an open crumb using sourdough, and it is a follow up to my How To Make Sourdough Parts 1&2 series here on my YouTube channel ❤️ This is not a recipe, more of a set of guidelines I use to gauge dough strength - you can find specific recipes in my other videos here on YouTube as well as on my Instagram page @FullProofBaking. Scroll down for more information!

1. Extended autolyse. I prefer a 2-4 hour autolyse to give the gluten development a head start, adding both strength and extensibility to the dough. You can see here how extensible the dough is following a 2 hour autolyse. Very nice gluten development already!
2. Young levain. I use 100%💦 hydration, 10% rye (Bob's Red Mill light rye), 90% bread flour (King Arthur brand at 12.7% protein) & (see note below regarding flour choice). I like to use at just peak - If kept at around 80degF, the levain is usually about peak around 5-6 hours after a 1:2:2 feed (I feed 3x per day for at least 2 days prior). At 99% peak, the levain is bubbly, strong, and domed on the surface, and I use it at 20% inoculation. At this stage, the gluten in the starter is not broken down/watery & it is at the height of activity.
3. Hand mix. First I mix in the levain, then 20-30 min later, the salt. For both mixing steps, I use a version of the Rubaud method. Total mixing about 3-4 min/step. You should feel here the strength in the dough building *especially* after mixing in the salt.
4. Light fold. 30 min after adding salt, this is a great way to gauge strength & to confirm you're on the right track (If too slack, you can always do more stretch and folds later 👍)
5. Lamination. A step I learned from fellow Instagrammer @Autumn.Kitchen. Usually performed early in the bulk, about 1.5 hours after adding levain. A great way to add bonus strength and structure to the dough. Also a great step to add ingredients such as seeds, wheat berries, olives, etc - just sprinkle them on and they're nice and evenly distributed! If you want to layer different colored doughs, this is a great step to do that as well.
6. Stretch and folds. I tend to do 2-3 total, at 60 minute intervals (these come after laminating). If the dough is overly extensible or not holding shape well after the S&Fs, I'd recommend adding in more S&Fs, perhaps at shorter intervals (30-45 min). By the final S&F, your dough should be able to hold it's shape very well and not flatten out.
7. End of bulk. I aim for about a 50% increase in dough volume throughout the entire bulk stage (the time between adding the levain and tipping out to shape). The video here shows the final 2 hrs bulk (at 73°F). During this time, the dough increases in volume, yet maintains its overall shape - the edges stay rounded due to of all that strength built in from earlier 😎 If you plan to proof overnight in a refrigerator, note the fridge temperature. If under about 39-40degF, you wont get significant rise in the dough. Thus you'll want to really push your ferment (ie 50% increase in volume) during the bulk stage. If your fridge is warmer, such as 42degF or warmer, you'll need to likely cut back your bulk to closer to 40% increase in volume so the dough doesn't over ferment before going to bake.
8. Shaping. I skip the pre-shape and go straight to final shaping. The dough is strong enough, and I find better crumb structure when I skip the pre-shape. Gently (so as to not de-gas) pull and fold of each side, then rolling up delicately. Create a taut skin on the surface by tucking and pulling the dough under while rolling up. To eliminate larger holes, you can opt to pat the dough gently during shaping to degas any larger sized pockets of air.

*A note on baking: I preheat the oven for at least 60 minutes prior to baking. After the overnight cold (38degF) retard, I take the dough out, slash, and bake while the dough is still cold. I find this gives me the best possible oven spring!

*A note about using high protein bread flour. It is not necessary to use bread flour to achieve great results, but it can sure make the job easier (I tend to use 80-90% King Arthur Flour bread flour at 12.7% protein) ❤️ Addition of wheat or rye to the dough will increase the fermentation rate, while an all-white dough will take longer to ferment. Play around with it and take copious notes as you go!

I hope this can be useful to some of you! Thank you for taking the time to read through, and happy baking!! Be sure to check out my Instagram for specific recipes and more! 🌾

Видео How To Develop Dough Strength канала Full Proof Baking