How to Roll Dough Into a Circle
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How to roll dough into a circle

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One of my happiest moments in my sourdough journey was when I learned how to shape the dough. In Dutch, we call it “opbollen”, which means making a ball and that’s exactly what you’re doing. The best part? It makes handling the dough so much easier. Even if your dough is sticky, shaping turns it into something smooth and manageable. From there, sourdough baking becomes a whole lot easier. But the most important thing about (pre-)shaping is making the dough tight. This helps your bread rise ...
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1,000g King Arthur unbleached bread flour 640g warm water 240g active starter 20g Redmond’s sea salt Total Dough Hydration: 68% 1 hour fermentolyse with flour, 600g water, and the starter. Added the salt and remaining 40g water after that hour. The water I added was 90F. Kneaded the dough and did some slap and folds for 5 minutes. Covered the bowl and let rest for 30 minutes. Did 4 total sets of dough strengthening - first two sets were stretch and folds, second two sets were coil folds. ...
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it was a cloudy day and the sun was streaming through my kitchen window and i felt at peace... Here are some more reasons to knead your dough by hand. 2. If you’re making an enriched dough and forgot to soften the butter ahead of time, you can work in the butter by hand. (Note that not all doughs need to be kneaded at all - for instance, many sourdough loaf recipes only require a gentle mix and stretch and folds. However, doughs for bagels and soft sandwich bread will often need to be kneade...
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