Bread

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kboy

How important is timings in the beginning of a bake? When I've mixed my ingredients I do 3-5 folds depending on how my day goes. These happens at random intervals until the dough has doubled in size which usually takes about 6-8 hours depending on temp in the kitchen. I then either park it in the fridge or shape it and then let it retard for 10-15 hours

Would my bread benefit from doing all the folds earlier in the process rather than spread out over the bulk rise?

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Drakien in reply to @kboy

The recipe I use says something like "you might find it easier to do the first (set of) folds within the first hour after mixing."

I also read somewhere that later folds should be more gentle than earlier folds so as not to degas the dough.

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kboy in reply to @Drakien

I also read somewhere that later folds should be more gentle than earlier folds so as not to degas the dough.

This makes sense. But if it gets to re-raise back to double size again is it all good? Or has it lost a lot of power along the way?

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