March 7, 2018 - 5:19pm
STRETCH AND FOLD - WHY?
Dear Bakers,
I have been struggling with Baguettes for a long time. Most recipes suggest the Stretch and Fold method.
However, none of the french recipes that I have I seen mention Stretch and Fold. For example,
https://www.youtube.com/watch?v=DkHsbchF2-g [1]
Why is that? granted, they use professional bread mixers, and french flour, but home mixers can be pretty powerful and efficient, and one can get here French, Italian, and Canadian flour. So, what am I missing?
David