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. . .
Stretch and Fold
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.
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.
Call me a dummy or accuse me of not paying attention, I don't care. I'm confused about Stretch&Fold and French Fold. They're the latest, and I agree they're great. But I'm confused about what they are.