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My sourdough got better after I stopped following the trendy advice
Last month I ditched the stretch and fold method everyone raves about and just kneaded it the old fashioned way for 10 minutes. My last 3 loaves came out with way better crumb and crust than anything I got from 6 months of folding. Anyone else find that going back to basics beats the internet's favorite tricks?
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riley4328d ago
The whole "stretch and fold builds better gluten" thing got pushed so hard that people forgot kneading actually works fine. I switched back too after watching my grandma's method and my dough stopped acting like a wet blanket. That folded dough always felt slack to me, like it was one proof away from collapsing. Ten minutes of real kneading gives you that springy, tight ball that actually holds shape. Same with people obsessing over hydration percentages, my 65% loaf beats their 80% any day.
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