The Fresh Loaf

News & Information for Amateur Bakers and Artisan Bread Enthusiasts

hi from the UK

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darren69's picture
darren69

hi from the UK

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.

Heath's picture
Heath

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?

hanseata's picture
hanseata

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.

Happy Baking,

Karin

 

darren69's picture
darren69

Thanks for the welcome

Ruralidle's picture
Ruralidle

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.

Happy Baking