July 17, 2009 - 5:08pm
Stretch & fold vs machine kneading..
I've never really strived for big crumb because I don't like a really holey bread for sandwiches or toast. I do understand and appreciate the art of achieving a beautifully shaped baguette with big crumb with a high hydration dough. It's just never been my goal.
Recently I made Dave's Pain de Campagne and got a very nice crumb. It's the only loaf I've ever done, totally stretch and fold. I've done a combo of machine and stretch and fold, but the crumb was no where as nice.
My question is, has anyone ever achieved big crumb kneading by machine?
Betty
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I sometimes prepare Ciabatta using the stand mixer to knead in the initial steps then, after fermentation and in preparation for proofing, I stretch and fold. So I suppose you could say I have used the machine to knead and achieve big crumb. But I don't credit the crumb entirely to the kneading. I have come to believe that it's a combination of kneading and the hydration level of the dough.
what you described initially using the mixer, then stretch and fold. Hydration level is an obvious factor. What I was saying is, the night and day difference for me, crumbwise was less handling, whether machine or human.
Me neither. I hate big holes in bread and for the life of me I don't understand why people strive to get them!
To me, that's the difference between bread and cake.
I hate cake. (Really!)