May 16, 2009 - 4:52pm
Stretch and fold . . .in a bowl?
I've heard of the stretch and fold method, but never of doing it "in the bowl." Does this mean just kneading using the mixer? I discovered this as part of the process in the recipe for baguettes listed below. I want to give it a whirl, but am unsure what this particular instruction means.
http://www.thefreshloaf.com/node/11925/baguette-surprise-and-challenge
This is the portion of the recipe that mentions the folding-in-a-bowl method:
1. Mix all ingredients in a large bowl until the flour is hydrated.
2. Let rest, covered, for 20 minutes.
3. Stretch and fold in the bowl for 30 strokes. Repeat 2 more times at 20 minute intervals.
4. Transfer dough to an 8 cup glass measuring cup, cover tightly.
5. Stretch and fold once at 45 minute
Share
Here's Mark Sinclair's video showing the technique.
Yep, that's the way I learned it. Except that this demonstration video doesn't appear to turn the bowl 90 degrees for each fold, but that's not a big issue as long as you get fully 360 degrees around before you stop. I use that method for my ciabatta bread, three revolutions of the bowl, three "folding" sessions, resting between each session.
David
David, am I to understand that we can use this technique on all doughs, or is it just to use on the really wet ones? Do you never knead in the mixer or on the countertop? Any recipe?
Syb
The text description that David pointed out by Hamelman was my guideline for the technique I use. I think the amount the bowl gets turned is based on the width of the plastic scraper and the size of the bowl. Since it's a 20 quart bowl, it gets less of a turn each time so the scraper 'doesn't miss' folding any dough over. The great parts about this technique are:
-you can use it on high hydration doughs without the mess
-large amounts of dough are easy to handle
-no mixer required
-no counterspace required
-if it starts to get too sticky, stick the whole covered bowl in the fridge between folds and it'll 'thicken it up'
The only time I wouldn't want to use it is when working with a lower hydration (stiffer) dough or cold dough that would be too much work to fold over with a plastic scraper.
-Mark
http://TheBackHomeBakery.com
Great video, Mark!
That's the last word on how to fold in a bowl!
David
Thanks to everyone for schooling me in this art. The video is great, especially since I'm a visual person. I appreciate you making these for us to learn from, Mark, and for sharing them.
Sandra