The most blissful experience for me is baking bread. I love baking bread, especially sourdough bread. So I try different and varied methods to get a more open crumb every time I bake a loaf. This time I want to post about baking a sourdough loaf that is laminated. The resulting crumb form a laminated dough was light and more open. It is a fun way to work the dough and the results are simply glorious.
What makes this loaf awesome
Like I mentioned, the key to this amazing loaf is the lamination. If you have experience with making puff pastry sheets you will have a good idea about lamination. Lamination is a process by which we spread out the dough into a very thin sheet and stretch the gluten strands in the process. Then we fold the stretched dough on to itself and keep it for bulk fermentation.
The general procedure is to laminate the dough first and then perform coil fold or stretch and fold later. But my experience is slightly different. I find my laminated dough has a more open structure when I perform the coil fold first and finally laminate the dough. You can try both ways to see what works best for you.
If you want to start with the lamination – After all the ingredients of the dough are mixed together, leave it to rest for around 30 minutes. Then transfer the dough to a clean and lightly greased surface. It is not essential to grease / oil the surface. But I found it helpful initially till I became more comfortable with this method. Spread the dough with your hands from all sides. Try to spread it as a rectangle because it will be easier when you fold it in. Spread the dough to as thin a layer as possible. If it tears, do not worry. Just pinch it together and continue the process.
Once the dough has been spread out completely, fold one length side of the dough towards the centre and then the other side, like a threefold. Then fold from the breadth side and make it into a small dough ball. Let it rest till the next round of coil fold, 30 minutes later.
If you want to laminate the dough as the last step before bulk fermenting -Finish the lamination as detailed above and then cover the dough to let it rest for 4-5 hours till it doubles in volume.
PIN IT FOR LATER
Sourdough Loaf with Laminated Dough
- OTG or MIcrowave Oven to bake
For the sourdough starter
- 10 gms Unfed starter
- 20 gms All purpose flour
- 20 gms Water
For the dough
- 240 gms All purpose flour
- 180 gms Water
- 6 gms Salt
- 50 gms Sourdough Starter
- Take the unfed sourdough starter and add the flour and water to it. Mix well and set it aside till it doubles in volume, around 3-4 hours
- At the same time, mix the flour and water required for the bread dough in a large vessel. Cover and set it aside till the starter is active and bubbly
- Once the starter is active and bubbly, add it along with the salt to the bread dough. Mix it well to incorporate the starter nicely into the dough. Set aside for 30 minutes
- Perform 3 rounds of coil folds at 30 minute intervals each. Cover and set aside after each round.
- After the third round of coil fold, rest the dough for 30 minutes and then proceed to laminate the dough. Extend the dough till it reaches a thin film like consistency. Then fold it over itself and form a dough ballThe process is detailed in the post above.
- Cover and set the dough aside till it doubles in volume. It should take around 4 hours in a warm place
- Once the dough doubles, transfer it to a lightly floured surface. Stretch and fold it to form a tight dough ball.
- Transfer the dough to a banetton. Cover and refrigerate the dough for 12-15 hours.
- The dough would have slightly increased in volume. Grease a dutch oven or any oven proof dish. Transfer the dough to it. Use a sharp blade and score the dough on top with 1-2 cuts to allow the dough to expland while baking.
- Preheat the oven to 230C
- Bake for 40 minutes covered and 10 minutes uncovered.
- Cool the loaf completely on a wire rack before slicing. It should take around 2 hours to cool fully