BBA French Bread
After a couple of weeks break, I resume baking the breads in Peter Reinhart's book -
Just made his French Bread, if anyone is interested I have photos in here
Now, I wonder.... The more I make bread, the more I am convinced that "the folding thing" is what works best for me. Maybe some people prefer to beat the dough into submission, either with a Kitchen Aid or their own hands, but I never seem to have the same success I do with folding, a la Hamelman, Lepard, and others.
After making the French Bread, watching the dough mixing for many minutes in the machine, checking the temperature, crossing the fingers for a windowpane pass, beating a little more.... everything seems ok, but it is not as good as other French style breads I've made following recipes here, that call for the folding method.
My question for the experts - can ANY recipe with a reasonably high content of water work by folding? What I am considering is repeating the French Bread, with the EXACT same recipe, but just changing from kneading to folding, just to satisfy my curiosity about the method.
if I do that, should I allow the dough to rest for, say,,,, 20 minutes, then fold it twice, maybe 45 minutes apart, then shape?
if there are threads here comparing a given recipe with different methods of kneading, feel free to point me in that direction... if not, any advice, suggestion, input is more than appreciated!