{"id":5128,"date":"2025-06-23T17:42:06","date_gmt":"2025-06-23T17:42:06","guid":{"rendered":"https:\/\/cocinando.us\/?p=5128"},"modified":"2025-06-23T17:42:06","modified_gmt":"2025-06-23T17:42:06","slug":"is-this-how-a-straight-dough-should-look-after-the-first-fold","status":"publish","type":"post","link":"https:\/\/cocinando.us\/?p=5128","title":{"rendered":"Is this how a straight dough should look after the first fold?"},"content":{"rendered":"<p> <br \/>\n<\/p>\n<table>\n<tr>\n<td> <a href=\"https:\/\/www.reddit.com\/r\/AskBaking\/comments\/1liamtr\/is_this_how_a_straight_dough_should_look_after\/\" target=\"_blank\" rel=\"noopener\"> <img decoding=\"async\" src=\"https:\/\/b.thumbs.redditmedia.com\/0t-Y8b56IcK1a2zdAehIJ5_62Yz2WYuzLcyc96j1v5I.jpg\" alt=\"Is this how a straight dough should look after the first fold?\" title=\"Is this how a straight dough should look after the first fold?\" \/> <\/a> <\/td>\n<td> <!-- SC_OFF --><\/p>\n<div class=\"md\">\n<p><a href=\"https:\/\/preview.redd.it\/15zritsism8f1.jpg?width=953&amp;format=pjpg&amp;auto=webp&amp;s=2fe19d3288e42bf9cb4d549fa58f6c9bc9808a9c\" target=\"_blank\" rel=\"noopener\">https:\/\/preview.redd.it\/15zritsism8f1.jpg?width=953&amp;format=pjpg&amp;auto=webp&amp;s=2fe19d3288e42bf9cb4d549fa58f6c9bc9808a9c<\/a><\/p>\n<p>Recipe:<\/p>\n<ul>\n<li>250g 12.7% bread flour<\/li>\n<li>80% hydration<\/li>\n<li>.4% yeast<\/li>\n<li>2.1% salt (Ken Forkish&#039;s straight dough recipe from &quot;Flour Water Salt Yeast&quot;<\/li>\n<\/ul>\n<p>I&#039;ve combined until no visible dry flour (with yeast, salt added afterwards). Let autolyse for 30m on counter. Did 5-6 folds until I felt tension.<\/p>\n<p>Should my dough look like that at this stage? Why do I have that &quot;stringy&quot; texture instead of a smooth even skin?<\/p>\n<\/p><\/div>\n<p><!-- SC_ON --> &#032; submitted by &#032; <a href=\"https:\/\/www.reddit.com\/user\/BigBootyBear\" target=\"_blank\" rel=\"noopener\"> \/u\/BigBootyBear <\/a> <br \/> <span><a href=\"https:\/\/www.reddit.com\/r\/AskBaking\/comments\/1liamtr\/is_this_how_a_straight_dough_should_look_after\/\" target=\"_blank\" rel=\"noopener\"><\/a><\/span> &#032; <span><a href=\"https:\/\/www.reddit.com\/r\/AskBaking\/comments\/1liamtr\/is_this_how_a_straight_dough_should_look_after\/\" target=\"_blank\" rel=\"noopener\">[comments]<\/a><\/span> <\/td>\n<\/tr>\n<\/table>\n<p><br \/>\n<br \/><a href=\"https:\/\/www.reddit.com\/r\/AskBaking\/comments\/1liamtr\/is_this_how_a_straight_dough_should_look_after\/\" target=\"_blank\" rel=\"noopener\">Source link <\/a><\/p>\n","protected":false},"excerpt":{"rendered":"<p>https:\/\/preview.redd.it\/15zritsism8f1.jpg?width=953&amp;format=pjpg&amp;auto=webp&amp;s=2fe19d3288e42bf9cb4d549fa58f6c9bc9808a9c Recipe: 250g 12.7% bread flour 80% hydration .4% yeast 2.1% salt (Ken Forkish&#039;s straight dough recipe from &quot;Flour Water Salt Yeast&quot; I&#039;ve combined until no visible dry flour (with yeast, salt added afterwards). Let autolyse for 30m on counter. Did 5-6 folds until I felt tension. Should my dough look like that at this [&hellip;]<\/p>\n","protected":false},"author":1,"featured_media":5129,"comment_status":"open","ping_status":"open","sticky":false,"template":"","format":"standard","meta":{"fifu_image_url":"https:\/\/b.thumbs.redditmedia.com\/0t-Y8b56IcK1a2zdAehIJ5_62Yz2WYuzLcyc96j1v5I.jpg","fifu_image_alt":"","footnotes":""},"categories":[37],"tags":[],"dealstore":[],"offerexpiration":[],"class_list":["post-5128","post","type-post","status-publish","format-standard","has-post-thumbnail","hentry","category-blog"],"_links":{"self":[{"href":"https:\/\/cocinando.us\/index.php?rest_route=\/wp\/v2\/posts\/5128","targetHints":{"allow":["GET"]}}],"collection":[{"href":"https:\/\/cocinando.us\/index.php?rest_route=\/wp\/v2\/posts"}],"about":[{"href":"https:\/\/cocinando.us\/index.php?rest_route=\/wp\/v2\/types\/post"}],"author":[{"embeddable":true,"href":"https:\/\/cocinando.us\/index.php?rest_route=\/wp\/v2\/users\/1"}],"replies":[{"embeddable":true,"href":"https:\/\/cocinando.us\/index.php?rest_route=%2Fwp%2Fv2%2Fcomments&post=5128"}],"version-history":[{"count":0,"href":"https:\/\/cocinando.us\/index.php?rest_route=\/wp\/v2\/posts\/5128\/revisions"}],"wp:featuredmedia":[{"embeddable":true,"href":"https:\/\/cocinando.us\/index.php?rest_route=\/wp\/v2\/media\/5129"}],"wp:attachment":[{"href":"https:\/\/cocinando.us\/index.php?rest_route=%2Fwp%2Fv2%2Fmedia&parent=5128"}],"wp:term":[{"taxonomy":"category","embeddable":true,"href":"https:\/\/cocinando.us\/index.php?rest_route=%2Fwp%2Fv2%2Fcategories&post=5128"},{"taxonomy":"post_tag","embeddable":true,"href":"https:\/\/cocinando.us\/index.php?rest_route=%2Fwp%2Fv2%2Ftags&post=5128"},{"taxonomy":"dealstore","embeddable":true,"href":"https:\/\/cocinando.us\/index.php?rest_route=%2Fwp%2Fv2%2Fdealstore&post=5128"},{"taxonomy":"offerexpiration","embeddable":true,"href":"https:\/\/cocinando.us\/index.php?rest_route=%2Fwp%2Fv2%2Fofferexpiration&post=5128"}],"curies":[{"name":"wp","href":"https:\/\/api.w.org\/{rel}","templated":true}]}}