March 15, 2011 - 9:29am
Stretch and Fold Question
Peter Reinhart in his Bread Bakers Apprentice talks about the stages of baking bread. From mise en place to baking. Does the stretch and fold technique interrupt the primary fermentation step by degassingand working the dough during the process?
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As soon as yeast is combined with liquid, fermentation begins. The stretch and fold actually helps to provide the yeasts with new food supply and will improve activity in the dough. When BBA was written, the Stretch and Fold method wasn't as widely known for the ability to strengthen and develop gluten as it is here today. S&F is a good way to develop and strengthen your dough and help you to understand the condition.
Eric
If I remember correctly, he also recommends the stretch and fold relatively early in the process, so there's still plenty of fermentation left to go, especially since, as pointed out, it has the effect of giving the yeast additional food to feast upon.