Sourdough Roasted Potato Bread (adapted after Hamelman) and Chad Robertson's Rugbrød
Hi guys! It has been a long time since I've written here. Meanwhile I have started a Romanian cooking blog, where I have began to post stories about some of the breads I am baking. I wanted to show you some pictures of these two breads I made. I will try to share more often also here my experiences with sourdough.
So here is the potato bread, a very tasty bread, which filled my whole house with the smell of roasted potatoes. You can check the formula here . The dough was retarded overnight in the fridge.
And next you can see my Rugbrød, a delicious wholesome rye bread that I keep baking from time to time. The formula can be seen on my website here  or you can check directly Chad's instructions here .
Besides that I do have a question to you regarding the stretch and fold technique. Since a while I have given up taking the dough out of the bowl and doing the SF the classical mode. Instead I am just making four or five "stretches and folds in the bowl" (same movements as for kneading, covering a whole turn of the bowl). The smooth part of the dough remains on the bottom on the bowl and I take it into consideration while shaping the breads. I haven't been noticing any difference, but then again I have not been baking so much lately. Do you think it really matters how you make the SFs? My impression was that what is essential is to somehow break some of the gluten connections, so that the dough creates besides the old ones, new stronger ones. What do you think?
Happy baking to you all!