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Monday 07 July 2025 06:32:25 GMT

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Love 2020 :

اي والله👍👍👍

2025-07-12 13:02:53

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HERE's part 3 of my sourdough series (exactly how I learned it) so you can make your own homemade sourdough bread at home. 🤍 Comment STARTER and I'll personally send you the link to the starter recipe I used. Comment TOOLS and I'll personally send you the link to every tool I used in this video. Stretch and folds are a series of gentle movements you do during the bulk fermentation phase to strengthen your dough without kneading it like traditional yeast doughs. You basically stretch one side of the dough up and fold it over itself, then rotate the bowl and repeat on all sides. It only takes 30 seconds each time. They: 🍞 Strengthen the gluten network, giving your dough structure and helping it rise better. 🍞 Improve the texture of your final loaf—more open crumb and a lighter interior. 🍞 Help trap gas from fermentation, which creates those beautiful air pockets inside the bread. 🕓 What If You Don’t Have Time? Totally get it—especially for busy mamas or anyone balancing a full plate. Here are two solid alternatives: 1️⃣ Do Just 1-2 Stretch and Folds: Even one good round is better than none. Try doing it right after mixing and one more 30-60 mins later. 2️⃣ Use a Higher Hydration + Longer Bulk Ferment: A wetter dough + a longer ferment at room temp can develop gluten on its own. You’ll still get decent structure, though the shape may be more rustic. 3️⃣ Try the “No Knead” Overnight Method: Mix everything, let it rest overnight, shape and bake in the morning. Great for a more relaxed schedule—less perfect structure, but still delish! #SourdoughForBeginners #EasySourdoughTips #NoKneadBread #StretchAndFold #HomemadeBreadBasics

HERE's part 3 of my sourdough series (exactly how I learned it) so you can make your own homemade sourdough bread at home. 🤍 Comment STARTER and I'll personally send you the link to the starter recipe I used. Comment TOOLS and I'll personally send you the link to every tool I used in this video. Stretch and folds are a series of gentle movements you do during the bulk fermentation phase to strengthen your dough without kneading it like traditional yeast doughs. You basically stretch one side of the dough up and fold it over itself, then rotate the bowl and repeat on all sides. It only takes 30 seconds each time. They: 🍞 Strengthen the gluten network, giving your dough structure and helping it rise better. 🍞 Improve the texture of your final loaf—more open crumb and a lighter interior. 🍞 Help trap gas from fermentation, which creates those beautiful air pockets inside the bread. 🕓 What If You Don’t Have Time? Totally get it—especially for busy mamas or anyone balancing a full plate. Here are two solid alternatives: 1️⃣ Do Just 1-2 Stretch and Folds: Even one good round is better than none. Try doing it right after mixing and one more 30-60 mins later. 2️⃣ Use a Higher Hydration + Longer Bulk Ferment: A wetter dough + a longer ferment at room temp can develop gluten on its own. You’ll still get decent structure, though the shape may be more rustic. 3️⃣ Try the “No Knead” Overnight Method: Mix everything, let it rest overnight, shape and bake in the morning. Great for a more relaxed schedule—less perfect structure, but still delish! #SourdoughForBeginners #EasySourdoughTips #NoKneadBread #StretchAndFold #HomemadeBreadBasics

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