WebMay 23, 2024 · Stretch the dough upward With lightly wet fingertips, grab a portion of the dough and stretch it upward. Fold the dough Fold the dough over toward the center of the … Stretch and folds are implemented during bulk fermentation. They agitate the gluten and redistribute the ingredients in the dough. A stretch and fold technique is similar to how kneading works. The key differences are time and oxygen incorporation. When dough is kneaded it incorporates oxygen. This is then used by the … See more This is the most popular method to stretch and fold. It’s quick to do and offers great gluten development. It’s also the easiest to get right! See more This way doesn’t create much strength in the dough but works wonders when strength isn’t important like in ciabatta or focaccia. It makes less mess so I use it quite a lot. See more Just about every baker has a different process when it comes to how regularly dough needs stretch and folds. The true answer is to look at the viscosity of the dough. Stretch and folds should be repeated when the … See more Every baker has their own preference. Though, one stretch and fold, every hour is typical. Some like to do 3-4 rounds of stretch and folds. I … See more

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WebSourdough stretch and fold technique explained Learning Objective You will learn why and how to stretch and fold your dough during the sourdough process. Learning Outcome You will now feel confident to try the stretch and fold technique during the sourdough process and understand why you need to do it. WebDec 22, 2024 · The slap and fold technique: step by step Dump the incorporated dough onto a clean work surface Using wet hands, grab one side of the dough to your left or right with … brittany instant loss

How to Make Sourdough Bread using the Stretch and Fold Method

WebYou will now feel confident to try the stretch and fold technique during the sourdough process and understand why you need to do it. In this video tutorial, Vanessa explains … WebVideo Clip: Demonstration of Dough Handing Techniques In this video clip, I discuss and demonstrate the four most popular handling methods, 1) no handling, 2) stretch and fold, 3) coil fold, and 4) lamination. The different handling methods create different layering in the dough, as discussed here. WebJun 22, 2009 · The Stretch and Fold Technique from Peter Reinhart TenSpeedPress 2.68K subscribers Subscribe 543K views 13 years ago Peter Reinhart demonstrates a technique … capsule brittleness testing