just thought id say hello..... Ive been making bread for a few years on and off and just love it.
interesting reading about the stretch and folding technique, have to try it.
Hi Darren, I'm from the UK too.
I love stretch and fold. It makes bread-baking so much more enjoyable for me, and gives great results too. Let us know how you get on with it, won't you?
and you can really learn a lot from our community here.
Stretch & Fold is my default technique if I don't work with pre-doughs. I often change the method in a recipe I try to my preferred S & F from "Artisan Bread Every Day", plus overnight cold retardation of the dough - works like a charm!
My latest example is the lovely Austrian Easter Bread Pinze.
Thanks for the welcome
I am another of the many UK bakers on TFL and I make the majority of my breads (anything other than, mainly, white soft yeasted bread) using either stretch and fold, slap and fold or a combination of the two. If you can't find answers to any questions just ask away and someone will, more likely than not, pop up to assist you.