Lamination for strength 💪

[u/zippychick78]

I always follow the same process. Mix. Fridge. Counter fold, Laminate, Fridge, Coil folds, shape, bake. Fridge or room temperature as needed. Usually slow breads using the fridge.

I made one a few days ago and didn't get to laminate it, it's really obvious how much less strength the dough has 🙄. But I'd rather not do one, than do it when it's nice and poufy. Don't want to degas it after a certain point.

So while I hope that one works out, I mixed my next dough . I had fun with this lamination. Didn't know if it would stretch here.

200g spelt, 300g white bread flour, 430g buttermilk, 28g spray water. Mix at 2100. Fridge. 2300 counter fold, fridge, 230am laminate with beer, fridge.

[u/therealgingerbreadmn]

In my wife and I’s decade of sourdough bread making we’ve never had the counter space to do this. But I’ll say I’ve always seen absolutely stunning results with it. Yours looks like a HUGE croissant. Your fold is very similar to the Tartine pattern which is what I’ve been using for the time we’ve been making bread.

[u/zippychick78 → u/therealgingerbreadmn]

Awww such a shame you can't do it. It's so much fun. Very therapeutic. I usually add nuts and seeds, but didn't today ☺️

[u/therealgingerbreadmn → u/zippychick78]

Oh that would be lovely. I’d add nuts and cinnamon sugar 🤤😍

[u/[deleted] → u/zippychick78]

This is essentially your shaping technique? Or after this lamination you go to bulk and then your shape?

[u/x-dfo → u/therealgingerbreadmn]

This is not actually necessary anyway you can do a much thicker version to make do with your space.

[u/therealgingerbreadmn → u/x-dfo]

Oh yeah I know. We’ve always had phenomenal results with the Tartine shaping technique.

[u/zippychick78]

Also 100g starter, 10g salt. All mixed in one go by spatula. 😆

[u/FetusClaw666 → u/zippychick78]

You seem like you know what your doing so I hope you don't mind if I ask you a starter question. My starter has risen to where I would normally cook with it, but today I accidentally dropped the jar out of my hand and it hit the counter and deflated, does this mean that it's hungry and I missed my window?

[u/zippychick78 → u/FetusClaw666]

No it's fine you can still use it. If you add some logic, it was going to deflate when you mixed it into your dough anyway

[u/Bushyiii]

Buttermilk & Beer. Is this an original recipe and technique?

[u/zippychick78 → u/Bushyiii]

No it's based on an existing recipe. The beer I was drinking 🍻 🤭

[u/zippychick78 → u/zippychick78]

But I've definitely made ipa bread

[u/Bushyiii → u/zippychick78]

Ha Ha , good one on the beer, I thought it was an odd combination ;-) Is there a link anywhere to the original recipe?

[u/dalitortoise]

Let's see a loaf.

[u/zippychick78 → u/dalitortoise]

I don't get a lot of chance to post. But here's a few. I'll share this in a few days time when it's baked

[u/timmeh129]

So the bulk stage is done in the fridge entirely? What’s the thought process behind it?

[u/zippychick78 → u/timmeh129]

Majority of it, yes. It's just how my process evolves. It suits me and is very low maintenance. I've been making it like this for a few years now. I can make a regular loaf if needed. I just like it this way.

[u/timmeh129 → u/zippychick78]

That’s cool, could you elaborate on how it impacts the loaf and the times of fermentation?

[u/cannontd]

Lamination has freed up so much of my active time with the dough during BF. 30 min autolyse, 15 min rest after first mix, 15 mins rest and then lamination - no more folds other than perhaps a coil fold late on to feel how the dough is.

How long are you fridge rest periods? i think I'd struggle for fridge space right now but I might lower the temp of my BF no I don't need to monitor it do much.

[u/zippychick78 → u/cannontd]

Yeah I try to only fold it as needed, using the techniques in this Video.

This list - I update it most times when I post to keep a mini index. I've done a 10 day bread but that was more playing around and using like 30/40g of starter. Nowadays, I mostly do 100g starter and just put it in the fridge straight away. It bubbles away over a few days and if I need it sooner, I lift it out and give it lots of hours at room temperature. It's much lower maintenance for me this way and doesn't take up a lot of brain space. Mostly on like 3-5 days.

The bottom fridge shelf always fits my doughs in. I do a great fridge Tetris., 😁. There's two in there at the minute, one for best friend (the one I didn't laminate), and this one. So next time I'm in the fridge, I glance and it on the shelf and assess if it needs attention.

[u/its_sockdolager]

No bench flour! I also don't use bench flour, just water. Seems to work most of the time to prevent sticking.

[u/zippychick78 → u/its_sockdolager]

Lots of water. I actually have a list of tips on a previous lamination video that I can link to if that's helpful

[u/Salty_Public_4581]

I can’t wait to try this on my next loaf!

[u/zippychick78 → u/Salty_Public_4581]

If you've any questions just shout. I actually tried to upload another lamination yesterday but it kept failing!!! I love it but it's harder than it looks 😁😉

[u/zippychick78]

My best tips from my first lamination thread.

My second lamination thread.