Stunning results! Thank you for explaining the difference. I ditched the coil folds unaware that they had a certain role in the process. I will add them to my regiment.
One of the fun things of baking sourdough bread, is experimenting with different methods. Currently I do both stretch & fold, and coil fold. Thanks for watching the video.
I used to make bread a long time ago and now that I’m retired I have more time so I thought I would pick it up again. Love watching your videos. You make it look a lot easier than when I made it. 🤣🤣🤣
Wonderful video - thank you. I have my very first sourdough doing it’s bulk rise as I type this. I’ll definitely try some coil folds. I love your animal covers - too cute!
Thanks for witchingly videos. You can drink the juice of crushed grapes immediately, or let the juice ferment over time to develop flavor. Same thing with sourdough. Of course you can bake same day as mixing. However, allowing your sourdough to ferment in the fridge 1-3 days before baking will develop much better flavor.
If you loosen the dough from the edges of the bowl before coil folding it won’t tear as I noticed yours did a little on the underside. It’s difficult to total ruin a sourdough loaf. I’m sure your loaf turned out just fine. Just wanted to share what I noticed.
Thanks! Just FYI- you used "gr" instead of "g" in your recipe to denote grams... this could be confusing as "gr" is already an abbreviation for another measurement (grains, ≈65mg).
Is the coil fold possible because of higher hydration or the dough got slacked due to fermentation? At 70% hydration I was not able to coil fold my dough
GEE Ron! At Last and THANKS to YOU I finally actually SAW the benefit and "how to" of the coil folds. I've never really done them, I didn't see the use. Well! now I see! can't wait to make the next bread,(I've got a bake planned for tomorrow AM). You are a natural teacher, perfect demonstration, explained exactly, exactly what this old gal needed! What temp is your proofing box? I have a new range and it has a Proofing function, I think it's pre-set to 90 degrees, what do you think? Thanks again! ((*_*))
I usually set the proofing box at 82', unless I'm in a hurry, then 84' or 86' F. I try to maintain dough temperature 75' - 78', during bulk fermentation. Welcome to the sourdough addiction.
![Felix "Unfair" | [Stray Kids : SKZ-PLAYER]](http://i.ytimg.com/vi/Oswujxm2Ag0/mqdefault.jpg)
Stunning results! Thank you for explaining the difference. I ditched the coil folds unaware that they had a certain role in the process. I will add them to my regiment.
One of the fun things of baking sourdough bread, is experimenting with different methods. Currently I do both stretch & fold, and coil fold. Thanks for watching the video.
Thank you, Ron, for thoroughly explaining how to make your tasty sourdough bread!
You are very welcome
This is exactly what I was looking for! Thank you!
You're welcome, and thanks for watching my videos.
Really nice demonstration in real time and concise. I appreciate this.
Thanks for your kind words.
Thanks for posting this video, which is exactly what I was looking for. I'm new to sourdough bread making, and have a lot to learn.
Welcome to the sourdough addiction. Thanks for watching the video.
I used to make bread a long time ago and now that I’m retired I have more time so I thought I would pick it up again. Love watching your videos. You make it look a lot easier than when I made it. 🤣🤣🤣
Welcome back to the bread making addiction.
Lovely video, very helpful and pragmatic tips, lovely man! Thanks!
Glad you enjoyed this video. Please check out my other sourdough bread videos on my RUclips channel. Happy baking............
I have been making sour dough for a few months now...getting some beautiful results finally....great video. Thanks.
Welcome to the sourdough addiction.
Thank you! So helpful!
Glad it was helpful, and thanks for watching my videos.
Very good explanation!!! Thank you for the presentation 🙂
Glad it was helpful, and thanks for watching the video.
Wonderful video - thank you. I have my very first sourdough doing it’s bulk rise as I type this. I’ll definitely try some coil folds. I love your animal covers - too cute!
Thanks for watching the video, and welcome to the sourdough addiction.
Such a nice video!
Glad you liked it!
very well explained
Thanks for your kind words, and thank you for watching.
Thank you for sharing these two techniques. I’m utilizing the processes successfully. But is it necessary to overnight the dough in the fridge?
Thanks for witchingly videos. You can drink the juice of crushed grapes immediately, or let the juice ferment over time to develop flavor. Same thing with sourdough. Of course you can bake same day as mixing. However, allowing your sourdough to ferment in the fridge 1-3 days before baking will develop much better flavor.
Great presentation
Glad you enjoyed the video.
Why not do all coil folds if you want more open crumb
I would like to see the crumb the bread looks beautiful
I don’t think you showed the difference between SF and coil fold
If you loosen the dough from the edges of the bowl before coil folding it won’t tear as I noticed yours did a little on the underside. It’s difficult to total ruin a sourdough loaf. I’m sure your loaf turned out just fine. Just wanted to share what I noticed.
Thank you for your comment, and thank you for watching the video.
Thanks! Just FYI- you used "gr" instead of "g" in your recipe to denote grams... this could be confusing as "gr" is already an abbreviation for another measurement (grains, ≈65mg).
Thanks for that! And thank you for watching the video.
@@rontressler647 thank you for the video. You're a great teacher!
Is the coil fold possible because of higher hydration or the dough got slacked due to fermentation? At 70% hydration I was not able to coil fold my dough
I use 70% hydration, and have no issues with coil fold. Be sure to use good quality of bread flour. Thanks for watching my videos.
GEE Ron! At Last and THANKS to YOU I finally actually SAW the benefit and "how to" of the coil folds. I've never really done them, I didn't see the use. Well! now I see! can't wait to make the next bread,(I've got a bake planned for tomorrow AM). You are a natural teacher, perfect demonstration, explained exactly, exactly what this old gal needed! What temp is your proofing box? I have a new range and it has a Proofing function, I think it's pre-set to 90 degrees, what do you think? Thanks again! ((*_*))
I usually set the proofing box at 82', unless I'm in a hurry, then 84' or 86' F. I try to maintain dough temperature 75' - 78', during bulk fermentation. Welcome to the sourdough addiction.
From the title I was expecting a comparison between the two types of folds and maybe a combination of both.
Thanks for watching the video. When making sourdough bread, I usually do both. First a few stretch and folds, followed by a few coil folds.
can you put recipe in notes?
My 2-loaf recipe is 900 gr bread flour, 600 gr water, 200 gr sourdough starter, 20 gr kosher salt.
I watched this video to see what your crumb looked like
ruclips.net/video/50sTVk-WVII/видео.html There's a crumb shot at the end of this video.
great video! I would like to be your neighbour 😀
Thanks for your kind words.
too quick with the shaping process
Thanks for watching the video, are for your comment.