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onion and rosemary knots
How much water? how much time between folds?
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2 Replies
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Welcome to the Scoolinary community, and thank you for your question.
Here are the answers to your questions:<div>▪️How much water?
In the recipe, water is added gradually until a soft dough is formed. Since you have 500 g of flour and use 125 ml for the sponge, you can start with an additional 250-300 ml of warm water, adjusting as needed based on the dough’s texture. If it feels too dry, add a bit more; if it’s too sticky, reduce the amount.
▪️How much time between folds?
You can fold the dough during the first fermentation at 30-minute intervals. This allows the dough to relax and develop structure before completing the proofing time.
I hope this information helps.
Best regards.
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Level:
Scoolinary Team
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