Part 5/8:
Rather than using the traditional Odes method of pre-mixing flour and water before adding the starter, consider the faster Fermento Leese technique. By mixing all ingredients simultaneously but using a smaller amount of starter, you can achieve similar results without prolonged prep time.
11. Stretching and Folding
Overemphasis on stretching and folding can be counterproductive. Instead, if done less frequently with more initial kneading or shaping, you can achieve dough strength while minimizing extra work.
12. Identifying Fermentation Doneness
An increase in dough size is a reliable indicator of proper fermentation—aim for about a 25% increase. Observing texture, bubble formation, and aroma can all contribute to recognizing when your dough is ready.