What happens with sourdough bread if you don’t do the folds? #sourdough #simplerecipe #homebaker

[p.hearst]

I love this so much. She picks her sourdough up like it’s an unexpecting cat.

[kishere]

Idk how or why you're in my feed but I'm glad you are! I've been meaning to make a sour dough starter.

[armyguy]

All well and done. I would like to see a picture of the results without folds and kneads!

[Fallen_Venus]

Well i like being hands on with my sd! I left my starter for a month when i was away in the fridge then took it out yesterday. Fed it twice, nice and bubbly this morning. Chose 2 parts wholemeal bread flour. Autolysed it, did 2 stretch-folds, needed to add more water as it was a bit dry kneaded it in, then more stretch-folds, each time rested in the oven with just the light on (its cold here), final stretch-folds and shapes about 3 times (!) It at least doubled, left it in the fridge overnight in banneton and will bake tomorrow. A challenge with so much wholemeal flour but i think you develop a relationship with your dough and learn to 'read' it and instinctively know what it needs. Im still learning. I think this loaf will be my best yet.

[mestep]

Kinda sorta figured this after watching a hundred different “my way or the highway methods”. Thank you, you are a savior.

[bellinghama]

Agreed! I skip steps too and my sour dough bread comes out fine. I'm hooked on your videos. Thanks for sharing 👍

[louisemaynard]

In the old days people made the best sourdough breads and they didn't do all sorts of steps.. they just fitted it in between the other chores in the home .. so this totally make sense .

[margarance]

Thank you for this. You’ve given me confidence to rejoice in my much simpler, pared down sourdough routine. (Which I was already doing but didn’t want to tell anyone). It takes, little time, is ready when I am and produces great bread. I don’t measure, fuss or discard. Luckily I do get to make naan bread, crumpets, artisan loaves and any sort of sweet or savoury bread I have a fancy for. Minimalism at its best!

[ericalmond]

The wonderful thing about sourdough is how different bakers make it work for them. If some want to autolyse, fold and pre-shape, great. If others are satisfied with their results after skipping steps, good for them too!

[christinawoodard]

I love to kneed my sourdough twice. It’s so fun and the roundness is insane. To each their own. Love all the pretty loaves

[soulserenade.kcn]

I love people like you. You and The Gabled Home keep sourdoughing so simple and no rules!! This process can get way too complicated for no reason.

[KatMa]

I tried, just throwing it in a loaf pan and putting a slit on it and it came out beautiful. No, it did not look like a traditional sourdough loaf, but it was very very delicious, rose up nicely, and was a wonderful loaf of bread. I also make traditional sourdough in the traditional shape, because I like to have that crust. But sourdough is just what everyone used years ago because they didn’t have store bought yeast so you can use any method you want to make any kind of loaf you like with your wild yeast.

[robinbirdj]

I did only one set of folds and the dough was stiffer because I had added flour (I didn’t know it was supposed to be quite wet). Then I let it rise in a 64F room overnight with a tea towel over it. The top dried out a bit. It didn‘t quite double. Then I halved it, refrigerating it all day. It then was formed into rolls and almost doubled after 2-1/2 hrs. I scored them then baked the rolls n a 400F oven. Sooo good! The rolls were a bit small and a lot chewy and DELICIOUS. My first sourdough starter, my first sourdough starter bread, and my first no knead dough; I used only unbleached all purpose flour and water, starter, and salt.

[thijshagenbeek]

Baker here.

The reason you form the bread is to apply a even shape for even proofing. If ensures control, even shapes and weight means that once you shape the bread you can procces a entire batch at the same time.

Sourdough is different as you want the bread to bake wildly. Shaping it can be done but with the 'wild' baking propperties of sourdough its common here to make rough cuts on the surface to get that rough and thick crustations alot of people like.

[MrsBennett]

I can believe this, because I do what I feel is a pretty lazy sourdough, and consistently have great results to the point of having many requests for it per week by family, neighbors, my husband’s coworkers… etc. I almost always use discard from starter that’s fed once or twice per week depending on how much baking I do, and is kept in the fridge. It’s a huge jar with about 600 grams of starter. I never autolyse, only 3 sets of folds 15 minutes apart, and sometimes let my dough cold ferment for up to 4 days. I use a standard bread loaf pan, and after scoring, it’s baked at 425 for 45 minutes. It’s the best sourdough I’ve ever had, and since others have told me the same thing, I guess I’m doing something right. 🤷🏻‍♀️

[joyfulhomemaker]

I’ve noticed sourdough is very forgiving. Starting out, I’m glad I stuck to the steps because you do learn so much about your sourdough.

[juliekooiker]

This totally changed my way of making sourdough and also enjoying my life!! I watched months ago

[nadiacardak]

I agree... with the simplification! It's a big journey to discover that. ❤

[vishnuprakash]

You look like a Disney princess, so happy baking!

[Soul_woodcarvings-feex]

Hi. I autolyze my whole wheat dough for about 2 hours. Then just do 2 stretches and folds. The 2nd stretch and fold and shaping is done simultaneously. Then I let it proof for about 1 hour and bake it. Sometimes i skip stretches and folds. No kneading but some good mixing with a long handled wooden spatula.