January 8, 2008 - 2:44am
NYT no-knead formula + stretch & fold?
What would happen if I were to apply the stretch and fold method to the NYT no-knead formula? It kind of defeats the no-knead concept, but I'm wondering if the very simple dough mixture (3 cups flour, 1/4 tsp yeast, 2 tsp salt, 1 1/2 cups, leave it alone for 15 hours) would lend itself to stretching and folding and thus enable that slack dough to be shaped. Feasible or not?