The Fresh Loaf

News & Information for Amateur Bakers and Artisan Bread Enthusiasts

stretch and fold

tamygram's picture

stretch and fold

Hi, I've been a long time lurker and will post a formal intro soon, but I am having a bread crisis. I cant seem to get a multi-grain dough to develop gluten with S&F. Can I just knead it after trying to S&F for the past 90 min. or is it trash?

hanseata's picture

It's difficult to answer your question without knowing what recipe you use. If your multigrain dough contains a higher amount of flours that don't have gluten, you will not see much gluten development, no matter what technique you use.