August 14, 2015 - 2:08pm
stretch and fold" or few minutes in spiral
Hi there
i have a number of recipes that call for. 'Stretch and folds'. Can I achieve the same effect by switching on the spiral mixer for a few minutes in say 45 minute intervals.
So the question is: can I use a spiral mixer on low speed for a few minutes( every say 45 min) instead of ' the stretch and fold' Every 45min?
regards
Vman
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Once your dough goes into the rise/fermentation you are done mixing. If you do put it back into the mixer, you will greatly disturb the gluten structure which is what you are looking to develop and strengthen. Stretch and fold (letter folds) is a way to strengthen the gluten network by stretching and overlaying the stretched - but NOT torn layers of dough. This also incorporates a little more air into the dough as well as allowing the overlapped layers to invite the gluten strands to intertwine across these layers.
Spend a few minutes seeking a few "reliable" videos of stretch and fold to get the idea.
Hey, here's one by alfanso. Holy Mackrel!
Stretch and fold / letter folds for bread dough
I'm sure that I'm missing a point or two, but that is the answer in a (do)nut shell.
alan
Thanks - so 3 min on a spiral is not equivalent to 'a fewstretch and folds'.
how much the dough will be stretched and moved around by the dough hook in 3 min., even on slow speed compared to stretching the dough and folding it over on itself a couple of times. Also the type of action in that the stretch and folds are much gentler.
Like the other respondents, I doubt that the spiral mixer will work.
However, (important) once you have your process working, so that your fermenting, shaping, proofing and baking are reliably producing satisfactory results, there's no harm trying the spiral mixer to see if you're still happy with the outcome.
I would not suggest trying the mixer if you are still refining the rest of the process... stick with the "tried and true" before experimenting.
I wouldn't do anywhere near three minutes. You specify a spiral mixer, so I assume you mean a spiral (or DLX which has a very similar kneading action) and not a planetary mixer. Start by pulling some dough to test its extensibility and elasticity before turning the mixer on. Then run the mixer for thirty seconds or so. Then test again. The dough will probably be less extensible (won't stretch as far) and more elastic (wants to snap back). If there is a noticeable change in the two properties, you're good to go. If it's not changed, let the mixer run another thirty seconds. It may be that even less time will do the job. Let it rest and rise for the next called for interval and repeat.
Stretching and folding are not a magical incantation. The method is one that lets a rest period do a chunk of the work of developing the gluten network. If there is magic, it's simply that it doesn't break up big bubbles into small ones, especially in wet/slack doughs, as much as traditional kneading methods might do.
(I did not comment on planetary mixers such as KAs, simply because I don't know their properties as well as I know the DLX/Assistent/Ankarsrum's spiral like action. If I had a KA, I wouldn't hesitate to try it as described above.)
cheers,
gary