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!!