/ck/ - Food & Cooking

>>14014442
Been away for some time, hope you're still around. This is what I used:
https://fgbc.dk/6n9

Instructions linked within as well. Although I don't necessarily do it exactly as it says. The primary difference is I like to do Rubaud method kneading when everything is mixed, before adding folds for around 10-15min or until "strong enough". Every time I try to JUST fold after some quick "fold kneading" as the recipe says, it never has enough strength and goes very flat and even refuses all forms of shaping.
https://youtu.be/zgz0oAhgwyg?t=66

13g protein per 100g white flour. Wholewheat is a local type you can't find anywhere else but probably not very fancy.

Pic is another bugger from some time ago.

Am I messing something up if I work the dough vigorously (without tearing) before starting the folding process? It feels good to give it some strength before folding but I can't discern if it does "bad" things to the dough.