How To Laminate Your Sourdough

This is how you laminate your sourdough. This is especially important when working with a very highly hydrated sourdough. It creates a lot of additional dough strength. You take the dough and place it on a slightly wetted surface. Spread out the dough over the whole surface. Then start taking it and folding it over each other. Imagine you had a shied of paper and you wanted to fold it on top of itself. The bigger the surface area, the better your glue holds the dough together. Overall my process typically looks like this: 1. Feed starter with 1:1:1 ratio 2. 5 hours later start autolysis 3. Autolyse 1 hour 4. Add starter 5. Knead 5 minutes until everything is incorporated 6. Rest for 15 minutes 7. Bench knead 8. Rest for 15 minutes 9. Laminate the dough 10. Bulk ferment until doubled in size 11. Preshape 12. Bench rest 10 minutes 13. Shape 14. Proof 24 hours in fridge 15. Bake either in dutch oven, or with lots of steam We are looking at point 9 in this video. Furthermore, just as a reference, the dough in question here has 75% hydration.