Sourdough - The Coil Fold Method
Welcome to BreadClub20's recipe for Sourdough using a Coil Fold Method. It's been adapted from a recipe of Joel Mielle, a trained French Chef and Australian restaurant owner and social media 'influencer'.
It's a bit of a trial....for a number of reasons...
The difference between this and other sourdough recipes that you'll find at www.breadclub20.com or on our Facebook Group page is that this method uses Coil Folding throughout the Bulk Fermentation stage; finishing off with lamination as a pre-shaping technique. It breaks a lot of my 'rules' : allowing bulk fermentation to finish without intrusion, not measuring bulk fermentation, laminating at the end of the process rather than at an earlier stage, proofing before retardation...
When you read the recipe, you'll also see it's quite time-demanding. You're never longer than an hour away from having to give it some attention...so it's a recipe for a wet day or one where you're around the house and can drop what you're doing to go and spend five minutes moving the process on....
120 gms active starter
400 gms strong white bread flour
100 gms wholemeal / wholewheat flour
360 mls of tepid filtered water
10 gms sea salt
The total volume of flour (including the starter) = 560 gms (500 gms flour + 60 gms from the starter)
The total volume of water (including the starter) = 410 gms (360 gms water + 60 gms from the starter).
Therefore, the hydration level for this recipe is 73.2%.
In a large bowl, add the white and the wholemeal flours to the water. Mix well.
Cover with a lid, cling film or shower cap and leave for at least 1 hour but not more than 2 hours.
Add the salt and dimple it into the mixture using your fingers.
Add the starter and mix it in thoroughly using a stretching and folding technique.
I use the Ribaud Method - which is handy if your dough is particularly loose. It's demonstrated here:
Start FIVE series of Coil and Folds at 60 minute intervals. Keep a log to make sure your timings and frequencies are correct. By the way, my kitchen is between 19⁰C - 21⁰C.
If you're unfamiliar with Coil Folding, then this video might help:
Lightly flour your workbench and place the bowl upside down so that the dough drops gently onto the work bench.
Very gently, stretch the dough out into a rectangle. This is a form of laminating. Many of you will be used to laminating early on in the fermentation process. Here we laminate as part of the pre-shaping stage.
Fold one side over into the centre.
Pull the other side right the way over - producing three layers. - think a business letter fold.
Then, from the longer side, roll into into a scroll. Pull the sides down to cover the ends so that you have a roundish shape.
Generously flour your banneton with rice or semolina flour. Place the dough in the banneton.
Dust with flour and cover with cling film or a shower cap and leave for 30 minutes at room temperature.
Try a poke dent test....Here's a useful video:
Now place the covered dough in your refrigerator for 8 - 12 hours or overnight.
Preheat your oven to 240⁰C. If you are using a Dutch oven or cloche, remember to preheat these as well.
Gently tip your dough onto a silicone sling or a piece of parchment paper and score as desired.
Gently place the dough into the baking pot, mist and cover.
Bake for 20 minutes at 230⁰C and then remove the lid,
Continue to bake for up to 30 minutes or until the internal temperature reaches 99⁰C
Leave to cool for at least 2 hours on a wire rack.
Verdict? Well, it rose very well indeed and has a good colour. The 'knobble' at the back isn't due to expansion - it's due to me catching the dough on the side of a very hot Dutch Oven as I was lowering the loaf in and it...er....stuck!
And two hours later?
Quite happy with that!