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Mixing and Developing the Main Dough
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Published 2025
Desired Dough Temperature (ddt°)
The desired dough temperature for a sourdough porridge bread is 82°F compared to a ddt° of 78°F for Pain au Levain. Other than that, the Ingredient Mixing Sequence and Development Phases for the main dough are the same as the Pain au Levain’s.
The Stretch & Fold Technique
During the Fermentation Phase, replace the standard De-Gas & Fold Technique with a Stretch & Fold. The techniques are similar, but in the latter, the baker wants to retain the CO2 bubbles in the dough as it is gently stretched. This creates a more open and irregular crumb structure in the bread compared to the Pain au Levain’s crumb.
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