October 17, 2019 - 6:05am
Stretch & Fold...?
I see in many recipes that during the bulk fermentation stage it requires a series of 3 or 4 sets of "stretch & folds" at say 30 minute intervals.
My question is...
For how long would you typically stretch and fold or for how many folds would you do?
As I understand this develops the gluten an also incorporates air in much the same way as folds and butter do in puff pastry, so my train of thought is thus...
In puff pastry it's usually around 6 folds to get a nice amount of layers going. So does similar apply here with bread ?
Thanx in advance
Stig