A Realistic Routine for Autolyse, Stretch & Coil Folds That Fits a Busy Life

As a passionate artisan baker, I often find myself torn between my love for creating beautiful loaves of sourdough and the reality of a busy life. Between work, family commitments, and the whirlwind of daily tasks, I’ve learned that baking can sometimes feel like a luxury I don't have time for. However, with a little creativity and planning, I’ve developed a realistic routine for the autolyse and stretch & coil folds that fits seamlessly into my hectic schedule.

Let's examine how you can embrace the art of bread-making without feeling overwhelmed.

The Basics of Autolyse and Stretch & Coil Folds

Before we get into the practical mechanics of my routine, let’s quickly recap what autolyse and stretch & coil folds are, and why they matter.

Autolyse is a process where flour and water are mixed and left to rest for a period (usually 20 minutes to an hour) before adding salt and starter. This not only enhances the dough's extensibility but also develops flavor.

Stretch & Coil Folds are gentle folds performed during bulk fermentation. They help build strength and structure in the dough without the need for intensive kneading. It’s a beautiful method that suits the nature of sourdough, as the gluten develops naturally over time.

My Busy Life Routine: Step-by-Step

Here’s how I manage to fit the autolyse and stretch & coil folds into my busy life without sacrificing quality or flavor.

1. Plan Ahead

I usually dedicate one day of the week to my baking routine. This way, I can plan my autolyse and folding schedule around my other commitments. For me, Sundays are my baking days, but you can choose whatever works best for you.

2. The Night Before: Prepare Your Ingredients

Before heading to bed, I prepare my ingredients. This means weighing out my flour and water and combining them in a bowl. For a standard recipe, I typically use:

  • 500g of bread flour
  • 350g of water (70% hydration)

I allow this mixture to rest overnight at room temperature.

3. Autolyse in the Morning

When I wake up, the first thing I do is check on my autolyse. It should have a shaggy appearance and some bubbles on the surface, indicating that the flour has absorbed the water. I add 10g of salt and my sourdough starter (about 100g of active starter) at this point.

  • Tip: Use a small amount of water from the total amount to dissolve the salt before adding it to the dough. This helps incorporate the salt evenly.

4. Bulk Fermentation and Stretch & Coil Folds

Now comes the fun part! For bulk fermentation, I usually let my dough rise for about 4 to 5 hours at room temperature (depending on the ambient temperature). During this time, I incorporate the stretch & coil folds. Here’s how I schedule it:

  • First Fold: 30 minutes after starting bulk fermentation
  • Second Fold: 1 hour later
  • Third Fold: 1 hour later

Each fold only takes about 5 minutes. I simply grab one edge of the dough, stretch it up, and fold it over itself, giving the dough a gentle turn.

5. Shaping and Proofing

Once the bulk fermentation is complete, it’s time to shape the dough. I usually do this right before dinner, as I find this timing convenient. After shaping, I let the dough proof for about 1 to 2 hours at room temperature or overnight in the fridge if I want to bake the next day.

6. Bake Day!

The next morning (if I proofed it in the fridge), I preheat my oven to 450°F (232°C) while letting the dough rest on the counter for about 30 minutes. I bake in my Dutch oven, which gives me that perfect crust and crumb.

7. Enjoy Your Creation

After about 30 minutes in the oven, I pull out a beautifully baked loaf. The aroma fills the kitchen, and it’s hard to resist slicing into it immediately. But I remind myself that the wait will be worth it. Letting the loaf cool completely before slicing ensures it has the best texture and flavor.

Time Management Tips

Let me share a few extra tips that have helped me streamline my baking process even further:

  • Use a Timer: I set reminders on my phone for each stage of the process. It keeps me accountable and ensures I don’t lose track of time.
  • Batch Prep: If you have a busy week ahead, consider making multiple sourdough loaves at once. You can freeze the extra dough after shaping it for future baking days.
  • Engage Family: I get my family involved, whether it’s measuring ingredients or doing the folds. It makes the process more enjoyable and brings everyone together.

Conclusion

Baking sourdough doesn't have to be an arduous task that consumes your entire day. With a little planning and a flexible routine, I’ve found a rhythm that fits my life and allows me to enjoy the process of baking.

Remember, the key is to embrace the journey, make it work for you, and enjoy the delicious results. Happy baking!

💡 Sophie Leclerc's Rule of Thumb: Don’t be afraid to adjust the schedule to fit your life. The beauty of sourdough is its flexibility!
Can I autolyse overnight?
Yes, many bakers find that an overnight autolyse enhances flavor and dough strength. Just ensure it’s covered properly to prevent drying out.
What if I forget to do a stretch & coil fold?
No worries! Missed folds can happen. Just continue with the remaining folds; your dough will still turn out well.
How do I know my dough is ready to bake?
The dough should have doubled in size, be puffy, and hold a gentle indentation when poked. A good sign it’s ready for the oven!