February 10, 2012 - 10:21am
stretch and fold
Hi, I've been a long time lurker and will post a formal intro soon, but I am having a bread crisis. I cant seem to get a multi-grain dough to develop gluten with S&F. Can I just knead it after trying to S&F for the past 90 min. or is it trash?
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It's difficult to answer your question without knowing what recipe you use. If your multigrain dough contains a higher amount of flours that don't have gluten, you will not see much gluten development, no matter what technique you use.
Karin