The Fresh Loaf

News & Information for Amateur Bakers and Artisan Bread Enthusiasts


RunningBadger's picture

When is proofing done using stretch and fold?

December 4, 2012 - 6:33am -- RunningBadger

I'm new to using the stretch and fold method and can not figure out when the bread has finished proofing?  Before with traditional kneading I would knead till window pane and then let proof tildoughty doubled, or about there depending on the recipe.  Im not sure with S&F if I should do one morotu cycle or shape for baking.


Thanks for the help.

Paul Paul Paul Paul Paul Paul Paul Paul Paul Paul Paul Paul's picture

Question on Degassing/S&F

October 15, 2010 - 3:58pm -- Paul Paul Paul ...

I'm a little confused on whether or not I'm supposed to try to keep the degas my dough. I've also sometimes got the impression that i'm supposed to take out just "some" bubbles. Anyways, I'm really confused. When I stretch & fold, I usually do it really gently and fold in all four sides, without trying to pop bubbles.

Anyways, if someone could explain when to degas, and how much to degas , that would be really helpful.


-Paul (Paul Paul etc. etc.)

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