▲ 3 r/Sourdough
Shaggy dough stage or initial knead?
There seem to be two basic ways to handle the mix after incorporating salt/starter.
The Tartine method, and many others, call for only combining to make a shaggy dough before proceeding to stretch/folds, etc.
Another popular method is to add salt/starter then knead it aggressively for a fairly long time to establish gluten strength early. This method seems to be popular with commercial bakers and often involves a stand mixer.
What is your experience?
u/Cheyenps — 2 days ago