Once you combine the polish with the rest of the ingredients for the final dough, you can use any kneading method you like. For a high hydration dough, stretch and fold is one of the easiest methods, but for a baguette at 65% or so, other methods will work just fine.
Once you combine the polish with the rest of the ingredients for the final dough, you can use any kneading method you like. For a high hydration dough, stretch and fold is one of the easiest methods, but for a baguette at 65% or so, other methods will work just fine.
Brad
Thank you for the information. Btw what does Brad means? haha..