what? Is a bulk ferment necessary? For sourdough, I do a Stretch and Fold about every 45 minutes for a totlal of three or four S&Fs. With yeasted doughs, it's usually a total of three S&Fs at 20 minute intervals. At this point, I just shape the dough , let rise and bake. Would a bulk ferment after the final S&F be beneficial?

Larry

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?

3. Can any recipe adapted to strech and fold?  If so does all the streching and foldinf and resting time create a problem of ovr proofing if I add in enough time for a good rise?  Will the yeasts be over popullating the dough by the time it rises if I take the time to strech and fold it over a period of 3 hours instead of a straight kneading which would take 20 min.? 

I'm curious as to when this technique was developed, and how long it took to become widely known - at least among the bread baking world.  Any ideas?

Found video clips of stretch and folding dough and seeing how the dough develops through this method.

 http://www.sourdoughhome.com/stretchandfold.html

Hello All

I my attempt to nail down the fine details of bread baking I may have been missing I have a few questions.

I have been streching and folding my doughs since I read Hammelmans book.  It is hard to believe the changes that 3 folds can impart on dough.  My question is how far do you all stretch the dough during this process?  The first fold is always pretty sloppy and easy to stretch compaired to the last few folds.