Hi everyone,

I'm looking for a good stretch and fold recipe for a basic white bread, and I wondered if anyone had one they would like to share. I've never used the technique before, but after doing some research I am hoping it will be a way for me to get back to bread making during this extremely busy period of my life. I know the technique is often used for baguettes and french bread since they have such high hydration, but that is not what I want at all. I'm after more of a finer textured, slightly sweet (but not much) bread with a flaky and only semi-crispy crust. Nothing tough like a baguette.

Can stretch and fold produce a bread like this? Of course I'm willing to experiment, but being as it is my first time with the technique, does anyone have a recipe to get me started that is not a 95 % hydration baguette? (Exagerating, of course, but hopefully you know what I mean! :) )

Thanks!