Did you know that salt tightens the gluten structure and delays fermentation in sourdough bread? Adding the salt a little later in the bulk fermentation process gives more elasticity to the dough, encourages an open crumb and balances the fermentation time to develop good flavor. . What #sourdough questions can I help answer? Let me know in the comments. . #sourdough #sourdoughbaking #sourdoughclub #sourdoughstarter #wildyeast #wildyeastbread leaven #levain #naturalyeast #naturalyeastbread #arti
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Did you know that salt tightens the gluten structure and delays fermentation in sourdough bread? Adding the salt a little later in the bulk fermentation process gives more elasticity to the dough, encourages an open crumb and balances the fermentation time to develop good flavor. . What #sourdough questions can I help answer? Let me know in the comments. . #sourdough #sourdoughbaking #sourdoughclub #sourdoughstarter #wildyeast #wildyeastbread leaven #levain #naturalyeast #naturalyeastbread #arti
89 viewsJan 19, 2023
FacebookAmy Bakes Bread
Mastering Stretch and Fold Technique for Sourdough
0:32
Mastering Stretch and Fold Technique for Sourdough
5.6K views4 months ago
TikTokprindle.sourdough
Stretch and fold technique | How to maximize gluten in dough
4:49
Stretch and fold technique | How to maximize gluten in dough
1 month ago
MSNMile Zero Kitchen
Mastering the Stretch and Fold Technique for Sourdough
1:00
Mastering the Stretch and Fold Technique for Sourdough
55.5K views2 months ago
TikToksourdoughcassie
This is a simple technique to build strength in your dough. Lamination gives gluten new layers, traps air where it matters, and transforms a sticky mass into dough with structure and strength. I started laminating my dough much later, but once it became part of my rhythm, my bread began to breathe differently — open, airy, alive. Here’s how it’s done: 1. Rest dough after the first fold ⏳ 2. Wet counter lightly 💧 3. Stretch into a thin, even sheet 🌐 4. Fold edges back to the center ➡️⬅️⬆️⬇️ 5.
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This is a simple technique to build strength in your dough. Lamination gives gluten new layers, traps air where it matters, and transforms a sticky mass into dough with structure and strength. I started laminating my dough much later, but once it became part of my rhythm, my bread began to breathe differently — open, airy, alive. Here’s how it’s done: 1. Rest dough after the first fold ⏳ 2. Wet counter lightly 💧 3. Stretch into a thin, even sheet 🌐 4. Fold edges back to the center ➡️⬅️⬆️⬇️ 5.
79.2K views4 months ago
FacebookSourdough Wonders
most beginners to sourdough know they need to do some stretch and folds to build gluten in their bread for a taller loaf...but they may not realize the importance of gluten development. Kneading your dough for several minutes during your initial mix builds your gluten network early on, jump starting your bread’s final structure. take some time to knead and make your best bread ever this week. if you’re interested in techniques, I have several recent videos on gluten development! #sourdough #beg
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most beginners to sourdough know they need to do some stretch and folds to build gluten in their bread for a taller loaf...but they may not realize the importance of gluten development. Kneading your dough for several minutes during your initial mix builds your gluten network early on, jump starting your bread’s final structure. take some time to knead and make your best bread ever this week. if you’re interested in techniques, I have several recent videos on gluten development! #sourdough #beg
463 views5 months ago
FacebookYeast Coast Sourdough
Mastering Gluten-Free Sourdough Scoring Techniques
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Mastering Gluten-Free Sourdough Scoring Techniques
10.6K views3 months ago
TikToksourdoughwithrebecca
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“Stretch & Folds vs Coil Folds: When to Use Each for Your Sourdough 🍞” Both stretch and folds and coil folds help build gluten structure in sourdough, but they shine in different situations: 👉 Stretch & Folds: Perfect for doughs with lower hydration (65-75%) or when you’re working with stronger flours. They give a good stretch, making the dough more elastic and organized. Use these early in bulk fermentation when your dough can handle a more assertive approach. 👉 Coil Folds: Best for higher h
2.3K viewsDec 1, 2024
FacebookThe Sourdough Girl
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Part 1: Sourdough Dough Tips | Creating a beautiful gluten-network (air-pockets in crumb) with stretch and folds vs. coil folds. I’m finding that I prefer coil folds over stretch and folds for my dough, lately. #sourdoughtok #sourdoughforbeginners #sourdoughmadesimple #artisansourdoughmadesimple #sourdoughcourse #sourdoughmentor #sourdoughfold #sourdoughjourney #sourdoughtipsandtricks
111.4K viewsOct 3, 2023
TikToksourdoughsparrow
1:08
Mastering Sourdough: The Stretch and Fold Technique
1.4K views3 months ago
TikToklexishomestead
How to Make Gluten-Free Sourdough Starter & Bread | BeyondCeliac.org
Jan 11, 2024
beyondceliac.org
0:59
Mastering Dough Structure for Perfect Crumb
2K views2 months ago
TikTokjustkittenyu
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“Strong gluten development” and “good dough strength” are terms often used in sourdough baking, but they are ambiguous and difficult to describe or measure. I was a chronic under-mixer for years, and my philosophy was “let the bread make itself” with minimal hands on effort. It was not until I began experimenting with more aggressive hand mixing and upfront gluten development that I started to see my loaves reach their full potential — huge ovenspring, more consistent crumb, and lighter, airy te
6.3K views10 months ago
FacebookThe Sourdough Journey
1:21
How to Make Gluten Free Sourdough Starter from Scratch
28.4K viewsMar 7, 2023
TikToksourdoughwithrebecca
0:56
How To 'Stretch and Fold' Sourdough
99.1K viewsJan 17, 2023
YouTubeYou Knead Sourdough
2:34
How to make a gluten free sourdough starter from scratch - George Eats
Aug 13, 2019
georgeats.com
1:15
Understanding Autolyse in Sourdough Baking
25.4K viewsJan 15, 2025
TikTokmusclemommasourdough
2:50
Stretch & folds and coil folds on sourdough bread. 🥖 Stretch and folds are a technique used in sourdough bread making to strengthen the dough and improve its structure during bulk fermentation. This process involves gently stretching the dough and folding it over itself several times at intervals. It helps develop gluten, enhances elasticity, and incorporates air into the dough, contributing to a better rise and texture in the finished bread. #sourdough #sourdoughbread #sourdoughbaking | The So
54.2K viewsMar 2, 2025
FacebookThe Southern Sourdough Co.
0:55
Beginner’s Guide to Perfect Gluten-Free Sourdough Bread
1.4K views4 months ago
TikToksourdoughwithrebecca
0:12
A gluten-free sourdough starter is simply a starter made with gluten-free flours, and behaves differently because it lacks the gluten structure. It still ferments beautifully, adds flavor, and creates delicious GF breads with the right binders and technique. Gluten-Free Starter • Made using gluten-free flours, such as: • Brown rice flour • White rice flour • Sorghum flour • Buckwheat • Millet • A blend of GF flours • These flours don’t have gluten, so doughs behave differently—less elasticity, m
6.2K views5 months ago
FacebookSweet N SourDough Bakery
4:02
Mastering Upfront Gluten Development in Sourdough
1.8K views3 months ago
TikTokdivinebydestiny
2:49
This is part two in my video recipe guide on how to make a loaf of sourdough bread. In the previous video, we mixed all our ingredients, spent some time kneading, and started bulk fermentation. This video kicks up a half hour after part one ended, at the beginning of our bulk fermentation. Follow along and I will show you how to perform a stretch and fold and coil fold to build gluten in your dough, then pre-shape and shape a sourdough boule. Next, the dough goes into the refrigerator to cold pr
2.5K views6 months ago
FacebookYeast Coast Sourdough
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It’s not just about the protein content! . Yes, gluten is formed by proteins, and many times in standard flours at the store, the higher the protein content- the stronger the flour, but did you know that there is more than one type of gluten proteins?! Some flours are high in protein but are actually not strong or suitable for making fluffy bread. . The two main types of proteins that create a gluten network are glutenin and gliadin, and the balance between the two determine the characteristics
94.1K views5 months ago
FacebookFig Tree Sourdough
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Psyllium Husk: The Secret to Gluten-Free Sourdough Bread
56.5K views3 months ago
TikToksourdoughwithrebecca
0:20
Gluten Structure In Sourdough Bread
2.4K viewsMar 1, 2024
YouTubeMicky Jough
12:20
How to Make a Gluten-Free Sourdough Starter from Scratch
Jun 6, 2023
homesteadandchill.com
0:26
Coil Folding Sourdough 😍 Technique for Gluten Development 🤍
14.6K views10 months ago
YouTubeNot Only BREAD
0:40
The Importance of Kneading Dough: Creating Strong Gluten Walls for Perfect Structure
2M viewsOct 12, 2024
TikTokeirene_belle
2:07
Coil folds! Most people stretch their dough
863 views1 month ago
YouTubeRussell Peace Baker
0:22
Fermentation, gluten strength, and baking technique all need to be dialed in. Here's what's made the BIGGEST difference in my loaves: ✨1. Gluten strength = oven spring. Instead of multiple stretch & folds, try one set of S&Fs, then 2-3 coil folds to build strength without deflating gas pockets. Be gentle after the initial mix— overworking leads to a dense loaf and weak ear. I show you how I do coil folds in my IG story highlights. ✨2. Stop bulk at 60-75% rise so the dough still has strength for
28.6K viewsMar 13, 2025
FacebookThe Real Sourdough Mom
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