The Fresh Loaf

News & Information for Amateur Bakers and Artisan Bread Enthusiasts

Stretch & fold vs machine kneading..

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Paddyscake's picture
Paddyscake

Stretch & fold vs machine kneading..

I've never really strived for big crumb because I don't like a really holey bread for sandwiches or toast. I do understand and appreciate the art of achieving a beautifully shaped baguette with big crumb with a high hydration dough. It's just never been my goal.


Recently I made Dave's Pain de Campagne and got a very nice crumb. It's the only loaf I've ever done, totally stretch and fold. I've done a combo of machine and stretch and fold, but the crumb was no where as nice.


My question is, has anyone ever achieved big crumb kneading by machine?


Betty

flournwater's picture
flournwater

I sometimes prepare Ciabatta using the stand mixer to knead in the initial steps then, after fermentation and in preparation for proofing, I stretch and fold.  So I suppose you could say I have used the machine to knead and achieve big crumb.  But I don't credit the crumb entirely to the kneading.  I have come to believe that it's a combination of kneading and the hydration level of the dough.

Paddyscake's picture
Paddyscake

what you described initially using the mixer, then stretch and fold. Hydration level is an obvious factor. What I was saying is, the night and day difference for me, crumbwise was less handling, whether machine or human.

Ambimom's picture
Ambimom


I've never really strived for big crumb because I don't like a really holey bread for sandwiches or toast. 



Me neither.  I hate big holes in bread and for the life of me I don't understand why people strive to get them!

arzajac's picture
arzajac

To me, that's the difference between bread and cake.


 


I hate cake.  (Really!)