The Fresh Loaf

News & Information for Amateur Bakers and Artisan Bread Enthusiasts

Stretch and Fold

  • Pin It
Boulanger's picture

Stretch and Fold

May 10, 2010 - 3:02pm -- Boulanger

Hi everyone,

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 . 


Boulanger's picture

Stretch and Fold with a spatula

May 3, 2010 - 2:53pm -- Boulanger

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?




Peggy Bjarno's picture

Bread Flour vs All-Purpose Flour

April 4, 2010 - 10:08pm -- Peggy Bjarno

I’ve been working since September to produce my own “perfect” sourdough bread. Three weeks ago I was pretty much there, but you know, I keep tweaking, trying to make it more sour, and the recipe more reliable. Well, my tweak this time was changing flour. I’d been using KA Bread flour, but kept reading about people using KA All-Purpose flour and it was “just the same,” “worked just as well,” etc., etc. They never said it was just as good but different. . .

katyajini's picture

Stretch and fold, when, how many times, how often?

November 11, 2009 - 9:25am -- katyajini

I (am very new to bread baking and) want to use the stretch and fold technique that I have been reading about here.  I don’t have a mixer and I want make very wet doughs like for focaccia and ciabatta.   I have done the no-knead method and autolyse and know very well that you can make tasty bread without any kneading whatsoever.  And I am intrigued by the knowledge that whipping the day light out of a dough results in over oxygenation and actually less tasty bread and therefore leaning ever more toward stretch and fold.  

xaipete's picture

Peter Reinhart Videos

October 31, 2009 - 9:48am -- xaipete

There are two videos of Peter on Amazon in conjunction with his new book. One shows how to load loaves in the oven and steam them; the other, how to do stretch and fold with an 80% hydration dough.



Subscribe to RSS - Stretch and Fold