January 18, 2024 - 3:15pm
Stretch & folds
Hello,
Hi, I have a question that’s been going around in my mind for a while. You know when you’re doing the stretch & folds or the coil folds and the bowl just comes off the counter along with the dough?What would happen if instead of keeping it in the bowl I were to leave on the counter, covered with the bowl during the time that it takes to complete the folds then once they are finished I’ll return it to the bowl for the rest of the BF? Doesn’t that sound like an easier way to do it?Would that negatively affect the development of the dough?I’d love to hear your insights on this please.Thanks!Share
I often do that, sometimes just for the first few S&Fs. If I lifted the dough in a bowl for S&F and the bowl lifted, I would pull the dough from the bowl, finish the folds in my hands or on the counter, and most likely put the inverted bowl on top.
The disadvantages are that 1) you can't gauge the amount of rise, and 2) you will probably get dried dough films on the counter that are a bit hard to get off.
Because of 1) I usually move the dough to a fermenting tub if it isn't there already, once some or all S&Fs are done.
I'm also prone to inverting the mixing bowl over the dough right after the initial rough mixing. I let the dough rest or autolyse there.
This is one of those technique things where everyone does it differently, and the details don't make much if any difference in the end. Whatever is most convenient, that's the best.
TomP
Thanks Tom, yes, for me that seems easier to do.
I also move the dough after the 4 sets of S&F and coils to a vessel with measures so I can gauge the rise during BK.
As for the dried dough on the counter I was thinking on using one of those silicon mats on top, that'd solve that.
Do you think that the counter being colder than a bowl would have an effect?
I think the bowl would end up being nearly the same temperature as the counter.
As for the silicon mat, I have one but gave up on using it because I found it hard to clean - because its flexibility and size made it hard to clean so I never have actually used it for baking bread or biscuits.
Other hand does the stretch and fold. Takes a few seconds and the bowl doesn't move.
Do you do the coil folds with one hand too?
I've never tried that.
thanks for answering!
Are really for extremely high hydration doughs. Like ciabatta or crystal bread. All other lower hydration breads do fine with normal stretch and folds. Plus, my main aim is not a very open crumb. I'm happy with a more closed even crumb so don't resort to coil folds. If you do coil folds that may be different but from what i have seen they are quite easily done in a bowl unless the bowl you're using is very light. At the end of the day it's whatever works for you and your needs and if keeping the dough under an upturned bowl makes coil folds easier then that is the right thing to do.
P.s. coil folds would be done with two hands and I can see where the problem might arise.
You can ... depending. If you can pull it out with one hand as much as you plan, sure. Sometimes a small dough ball doesn't have enough weight and you have to pull it out of the bowl and stretch it using friction against the counter, or with both your hands.
I'm prone to making smallish loaves (300g flour) since we only have a two-person household to eat it.
First - whatever is easiest for you. Second - no. Enjoy!