1: Kneading. You can use a dough mixer, or you can do this action by hand. This is the fastest way to build your gluten tension, but also the easiest way to overdo it. Maybe 10 minutes so keep an eye on your sourdough during this process. It may be done through trial and error.
2: Stretch and folds. This will be done 4 times every 30 minutes. Why not reduce the time between each stretch and fold? It needs time to rest between each stretch and fold to expand. 15 minutes may not be enough of a rest period.
3: Coil folds. This will be done in the same amount of time as the stretch and folds and can be interchangeable with the stretch and fold method.
4: Rubaud’s method. This is probably the gentlest way of aerating and building the gluten strength that is needed. It is also interchangeable with the coil fold method and the stretch and fold method for sourdough and should be done every 30 minutes for 5 minutes at a time.
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