March 2, 2015 - 1:44pm
Close look at the stretch and fold
I've decided to get up close and personal with certain tasks and phases of dough development. My first look is at the humble stretch and fold. Idea is to reduce anxiety, though complete relaxation is perhaps an impossible goal.
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I've book marked this to have a closer look for when I get home. Just had a quick read of the website and like it a lot. Nice layout with great explanations to make the novice less confused. When anyone asks me something I'll also point them in your direction.
notion that 30%, 40% or even 50% whole rye breads should not be manipulated with stretch and folds after mixing. I do 3 sets of slap an folds and then 3 set of stretch an folds for just about every one up to 50% whole rye. All of these breads have at least 50% - 70% non rye flour that has plenty of gluten than needs to be developed in order to open the crumb properly and get it to rise as majestically as it should. Once it gets over 50% whole rye then it starts to act like a rye bread that is more like a mix and dump bread :-)
Happy stretch and folding
Thank you for the suggestion. I will be making a similar rye bread in a couple of weeks for my daughter's spring break and I will experiment with three stretch and folds. I also think in April I might try an over-70 percent rye and go for something very different, even if I have to wean myself from the sight of a nice oven spring.
The article doesn't mention that stretch and fold is normally used for high hydration doughs, for which "traditional" kneading methods are infeasible.