Part 5/10:
Forging the Dough: Mixing, Folding, and Resting
The bulk of the process involves combining the leavon with the autolysed flour mixture, then adding salt and proceeding to intense mixing and kneading by hand. Notably, the baker emphasizes the tactile aspect, encouraging the developer to discover the satisfaction of turning sticky dough into a cohesive ball through folding and squeezing.
To strengthen the gluten network and create those beautiful air pockets typical of sourdough, a series of stretch-and-folds are performed. This involves gently lifting, tensioning, and folding the dough every 30 minutes over three rounds, allowing the bread to develop both its structure and complex flavor profile.