The short film The Art of Making Bread appears to show the Tartine bread process from start to finish, with some minor variations. Might be helpul for someone trying to learn the techniques, especially the fold-in-the-bowl part.
Stretch and Fold
I am due to have a mastectomy early in New Year, but cannot bear the thought of giving up bread baking. Am I unrealistic to think that I could use the stretch and fold technique over several hours with very little heavy physical work? I've been told to expect tiredness or even exhaustion. But if people can help with the washing up and carrying I reckon I could do something? Any ideas please?
A lot of experienced bakers on this forum sing the praise of stretch and folds for gluten development, workable wet dough and open crumb. I understand the concept, and I think it's pretty darn smart. Problem is, I cannot do it because of my handicap.
I have this brand new KitchenAid Artisan stand mixer that easily kneads a high hydration dough for a long time, without heating up. I followed the discussions in the forum, but most focus on S&Fs as an alternative to extensive mixing.
I want to learn more about S&F. I like the method. The dough feels good.
I've looked at other threads but not found the answers to two questions:
I'm in the middle of attempting to convert Reinhart's WGB recipe for transitional (50% whole wheat) whole grain to a higher hydration bread, using the "stretch and fold" with overnight fermentation method from his Artisan Breads Every Day book.
I need your input about folding techniques. I use a the simple stretch and fold method, 3 times at 30 minutes intervale, for very wet dough but can I use the same technique for dough with less hydratation, like french bread? My wrists are very week because of arthritis and it will be less painfull for me to do 3 stretch and fold vs 10 minutes of kheanding .
In a recipe I found on this forum the procedure ask for:
''Using a rubber spatula or a plastic scraper, stretch and fold the dough 30 times''
I use the strectch and fold technique when I make BBA's Pain à l'ancienne but I am not familiar with this procedure. Is there a video that shows how to do it with a rubber spatula?