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My sourdough got better once I stopped kneading it
I spent a solid 15 months doing that whole stretch and fold routine every 30 minutes for 4 hours. Then I got lazy one Sunday and just mixed the dough, walked away, and baked it 8 hours later. The crumb was way better and I almost got mad about it. Guess I was overworking the dough this whole time, has anyone else found less handling gives better results?
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michael_jones26d ago
Did you notice the dough was way easier to handle too once you skipped all that folding? I went down the same road and realized the gluten sorts itself out with time, so all that extra work was just me getting in the way. Now I just mix it, let it sit overnight, and the bread comes out better than anything I made when I was fussing over it every half hour.
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