March 4, 2024 - 9:49am
Best time to perform sourdough lamination (not pastry)
So I have been wanting to add lamination into my sourdough process for those that dont know its where you stretch the dough as far as you can into a window psin and fold into itself into a little package shape
But I cant find any set information about when you do this step, it's all very vague,
Is it part of the pre shape?, is it during last quater of bulk fermention?, does it replace the final fold during the beginning folds?
What are the differences of doing it at these different times?
These are my main questions, if anyone knows anything else about sourdough lamination and/or tips that would be helpful!!
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I think it depends on how the dough feels. I know some people do it as a matter of course during bulk fermentation once the dough has developed enough to be stretched that. That amount of stretching will help develop more elasticity in a very extensible dough.
I do a lamination at shaping time if the dough seems too extensible and not elastic enough. I do it to build up more gluten strength to help the formed loaf hold its shape better.
TomP
How can I avoid de gassing
I'm guessing you mean something different from degassing during shaping a loaf. Are you concerned about driving out the collected gas as you stretch out the lamination?
If that's your concern, it's nothing to worry about. The idea is to stretch the dough gently, not to kill it with force. The dough may deflate a little. The fermentation will refill it soon enough. The pores and cavities in the dough will remain and continue to capture newly created gas. Just don't pull the dough so much that it tears and wrecks its structure.
Kristen Dennis aka fullproofbaking on Instagram was an early adopter of dough lamination, though she didn't invent it, or claim to.
This IG post of hers may give you some more info: https://www.instagram.com/p/B-hR58cpaQN/?hl=en
BTW, Kristen no longer posts.
Lance