May 3, 2010 - 2:53pm
Stretch and Fold with a spatula
In a recipe I found on this forum the procedure ask for:
''Using a rubber spatula or a plastic scraper, stretch and fold the dough 30 times''
I use the strectch and fold technique when I make BBA's Pain à l'ancienne but I am not familiar with this procedure. Is there a video that shows how to do it with a rubber spatula?
Thanks,
Boulanger
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http://thebackhomebakery.com/Tutorials/NoKnead.html
Thank You very much mrfrost. That's exactly what I was looking for!
It will be very usefull when I try Pierre Nury sourdough rye recipe . My starter will be ready in about a week.
Thanks again
I couldn't find one of those little flexible pieces of plastic anywhere. I couldn't see making an order from SFBI for something that was worth about 50cents and paying shipping. I took a plastic easter egg bucket and cut a square out of the bottom that fit's my hand perfectly..
One of the most useful tools in my entire kitchen!
It's not a video...
You may see the dough is top side down. Working around the edges, going around the dough. I stick the spatula slightly under the edge and let it stick to it, then pull it up and over into the middle. Turn the blue silicone just a little and repeat. Then invert, cover and allow to rise some more. I just leave this sit on the counter top and cover with a bowl.
Mini