Uploaded December 2020 | Updated September 2026, 14 hours ago
Stretch and Fold
Hi guys! Welcome to Chelsea Yarns Vlogmas Day 3!!
Thanks so much for watching our first Vlogmas!
We have so many fun things planned for this month we are so excited!
We hope you enjoy it!
Chelsea Luxe Advent 2020
chelseayarns.com
Christina on Instagram:
@chelseayarns
@sparkleknitter
@redbankmike
Sourdough starter Recipe
kingarthurbaking.com/recipes/sourdough-starter-recipe
Sourdough Recipe
Bread Bank Mike’s Sourdough Recipe
I like to make things easy. I have tried all sorts of methods/materials to make bread, some work great, some don’t work well at all. I generally use this method as it’s minimal work and produces awesome bread. I like the addition of a little olive oil as it makes the bread soft. If you want crispier, then don’t add it. The honey I feel is just a bit more mojo for microbiological life. It’s not necessary but I like it.
2.75 cups Flour (prefer 14% King Arthur)
1 cup starter
1 cup water
Shot of olive oil plus a little more for the rising bowl
Spoonful of honey
1 tsp salt
Mix 2.75 cups flour with a cup of water the olive oil, honey and salt. Let sit for an hour. I read somewhere that this activates the life in the flour - sounds reasonable.
Add 1 cup sourdough starter.
Mix with a hook in a mixer for a few minutes using a spatula to scrape down the sides, incorporating all the flour. If too wet, add flour just a little at a time. Remove the dough from the mixer and place in a bowl with a little olive oil used to keep dough from sticking. Cover and let sit an hour minimum.
After an hour, use the “stretch and fold” technique - grab the dough and stretch it and fold it over itself a few times until it becomes difficult. Place ball back in bowl and cover for another hour. Repeat the “stretch and fold” 3 more times at least at hour intervals.
To proof, I prefer refrigerator proofing overnight. Use parchment paper and sprinkle a little flour on it. Place the dough ball on the paper and fold the sides around itself several times to create a nice, tight ball. Place the ball down on the paper and put the paper with dough into a bowl, cover with a towel and place in refrigerator 12-16 hours.
Remove dough from the refrigerator and place parchment with bread into a dutch oven. Slice the top of the dough with a sharp knife or razor and sprinkle a little water over the bread and cover. Turn oven on to 450 degrees and bake covered for 45 minutes. After 45 minutes remove cover - if bread is nice color its done, if its a bit white bake a few minutes with cover off. Remove from oven, take bread out of dutch oven and sit to cool a few hours.
While cooling, just stare at your bread a few times and enjoy its beauty. Smell it…..hold it……dig it!
Chelsea Luxe Coop Collection Pre Order for Margaret
chelseayarns.com/products/chelsea-luxe-coop-collection?variant=32884847280189
Weck Jars
williams-sonoma.com/search/results.html?words=weck%20jars
I can't remember what else I said I would link below! Sorry! Just let me know in the comments xoxoxoxo thanks for watching guys!
See you tomorrow!
Stretch and Fold
Hi guys! Welcome to Chelsea Yarns Vlogmas Day 3!!
Thanks so much for watching our first Vlogmas!
We have so many fun things planned for this month we are so excited!
We hope you enjoy it!
Chelsea Luxe Advent 2020
chelseayarns.com
Christina on Instagram:
@chelseayarns
@sparkleknitter
@redbankmike
Sourdough starter Recipe
kingarthurbaking.com/recipes/sourdough-starter-recipe
Sourdough Recipe
Bread Bank Mike’s Sourdough Recipe
I like to make things easy. I have tried all sorts of methods/materials to make bread, some work great, some don’t work well at all. I generally use this method as it’s minimal work and produces awesome bread. I like the addition of a little olive oil as it makes the bread soft. If you want crispier, then don’t add it. The honey I feel is just a bit more mojo for microbiological life. It’s not necessary but I like it.
2.75 cups Flour (prefer 14% King Arthur)
1 cup starter
1 cup water
Shot of olive oil plus a little more for the rising bowl
Spoonful of honey
1 tsp salt
Mix 2.75 cups flour with a cup of water the olive oil, honey and salt. Let sit for an hour. I read somewhere that this activates the life in the flour - sounds reasonable.
Add 1 cup sourdough starter.
Mix with a hook in a mixer for a few minutes using a spatula to scrape down the sides, incorporating all the flour. If too wet, add flour just a little at a time. Remove the dough from the mixer and place in a bowl with a little olive oil used to keep dough from sticking. Cover and let sit an hour minimum.
After an hour, use the “stretch and fold” technique - grab the dough and stretch it and fold it over itself a few times until it becomes difficult. Place ball back in bowl and cover for another hour. Repeat the “stretch and fold” 3 more times at least at hour intervals.
To proof, I prefer refrigerator proofing overnight. Use parchment paper and sprinkle a little flour on it. Place the dough ball on the paper and fold the sides around itself several times to create a nice, tight ball. Place the ball down on the paper and put the paper with dough into a bowl, cover with a towel and place in refrigerator 12-16 hours.
Remove dough from the refrigerator and place parchment with bread into a dutch oven. Slice the top of the dough with a sharp knife or razor and sprinkle a little water over the bread and cover. Turn oven on to 450 degrees and bake covered for 45 minutes. After 45 minutes remove cover - if bread is nice color its done, if its a bit white bake a few minutes with cover off. Remove from oven, take bread out of dutch oven and sit to cool a few hours.
While cooling, just stare at your bread a few times and enjoy its beauty. Smell it…..hold it……dig it!
Chelsea Luxe Coop Collection Pre Order for Margaret
chelseayarns.com/products/chelsea-luxe-coop-collection?variant=32884847280189
Weck Jars
williams-sonoma.com/search/results.html?words=weck%20jars
I can't remember what else I said I would link below! Sorry! Just let me know in the comments xoxoxoxo thanks for watching guys!
See you tomorrow!
