The Fresh Loaf

News & Information for Amateur Bakers and Artisan Bread Enthusiasts

stretch & fold

Mebake's picture

I thought i'd share my piece of illustration on the Stretch and fold in the bowl technique:



basbr's picture

If stretch and fold is not an option

January 26, 2011 - 1:22am -- basbr

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.

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