Autolayse + Stretch and Fold
Hi, I have been looking a lot on your site and got excited by the idea of "autolayse". Wheat is naturally water resistant so the idea of letting it sit and soak is great. While trying to fully understand how autolayse works I ran across "stretch and fold" which also sounds wonderful. The idea of slowly stretching and folding rather than the hard work of kneading it by hand (I don't have a mixer). I would like to know how to use these methods with all my bread baking. How can I take recipes that my family and I already like and incorporate the autolayse and stretch and fold methods? Does anyone know more about one or both of these methods. I have been searching the web and all I can find are definations and a several descriptions of how wonderful the bread looks. There must be some basic formulas for both of these methods.