I have a few questions about strech and folding.
1. For whole wheat sourdough how much time should be allowed between foldings?
2. Should my dough pass a window pane test if I am folding instead of kneading?
I was thinking about try to use autolyzing while making some pan l'ancienne. But I wonder if 1) it is appropriate for this type of bread. 2) If I do it, should I keep the dough in the refrigerator while it autolyzes, since the whole process of making the bread seems predicated on the cooler temperature. 3) Do I need to give the dough more time to autolyze if the dough is kept in the refrigerator. I'm hoping for a quick response so I can start the bread today.
I am new to the forum and i am interested if there are bread bakers in the forum who have used Richard's method of making bread.
What temperature do you bake your breads at in a home oven? is there different temps for different breads? Baguette, boule, ect...
I found this recipe in one of my grandmother's cookbooks, which is at least 50 years old. The recipe states that it's "an old recipe handed down in the family" (not mine). I tried this recipe once, but found the sourdough taste more pronounced than I care for. The loaves had a lovely, even crumb.
Posting my request again, hoping that some one has the recipe....I am looking for a choux paste cream puff recipe, but wait not the ordinary run of the mill cream puff, the one I am looking for puffs up very large and has great cracks in it when baked, it is filled with whipped cream and just a light sprinkle of icing sugar over the top. These are BIG cream puffs very light and puffy. help... qahtan