Laminating Sourdough is a technique used during the bulk fermentation stage to develop gluten and create an open crumb structure in the bread. Furthermore, this method involves gently stretching and folding the dough to incorporate air, similar to the technique used in pastry-making, and strengthen the gluten network without kneading. Inside this post, you’ll uncover …
Sourdough Proofing
Are you trying to decide between cold vs. warm proofing for Sourdough or determining the benefits of both? This post will answer your questions and provide recipes for both proofing methods. Cold and warm proofing are both techniques used in Sourdough bread making to allow the dough to ferment and rise. However, they differ in …