The Fresh Loaf

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stretch and folds

loaflove's picture
loaflove

stretch and folds

Hi there

I'm back after a hiatus.  I was wondering, just exactly how important the stretch and fold technique is.  Because i was just randomly trying different ways, pulling with one hand, folding then turning it etc. then the second round i put it on a board and sort of tried to do a lamination then decided i'll just do a one handed stretch and fold.  third round i added rosemary and some of it was all bunched up together so i pinched off some of the dough and stuck it in another spot.  but each round of s and f's by the third s and f the dough was getting kinda too stiff to work with.  idk. was i being too wreckless???idk my thinking is, as long as you're working the dough, does it really matter??? also, s and f's aren't mandatory anyway right?  so isn't it a bonus that i'm handling the dough at all??

 

 

semolina_man's picture
semolina_man

What is your formula/recipe? 

A repeatable method is best.  It sounds like your method is random-ish.

Gluten development is required for what is considered by most to be "good" bread. 

loaflove's picture
loaflove

I like the blog by the Clever carrot and i use her sourdough book called Artisan sourdough made simple.  Yes, my method is randomish bc i keep googling different techniques so i'm all confused.  her recipe doesn't even ask for S and Fs.  even though there's a section on S and F technique.  Her technique is quite simple, 4 s and f's each round.  her formula is 50g starter, 350 g water, 500g flour  9g salt 8-10 hr BF.  at 21c.  i'm quite rough with the S and Fs too.  not gentle at all.  

loaflove's picture
loaflove