So far, so good. As noted before, the recipe called for 4 folds. I'm not sure if I did 3 or 4 stretch and folds, but I went ahead, baked it. It looks good. Good oven spring etc. I won't cut it until tomorrow. I'll post a picture of the crumb then.
That looks good! I generally do s&f until the dough really doesn't want to stretch easily anymore. I made focaccia yesterday. I did four s&f (rotating the bowl 90 degrees each time) each set, and did a set every 20 minutes for 2 hours (six sets total) then stuck it in the fridge overnight. I'll take it out and bake later today.
If the images are all in the same folder you can do a multiple select on them in the import dialog and they will all be pulled in. Otherwise you can do one at a time. Press the buttom with an up-arrow on the toolbar.
Yes. It's a bit annoying but not too hard. First, import one. Make sure you make a new (text) line below it. Then select the picture and resize it smaller using one of the corner handles. Then move it to the left by clicking on one of the position options in the picture tool bar.
Next, click in that blank line I told you to create (or at least in some other line so that the picture gets de-selected). If you don't, the first picture will continue to be selected when you import the next and the new one will replace the old one. Then import the next picture. Resize it smaller and use the right-position option. You can drag it upwards to (about) the same vertical position as the first.
You could probably squeeze in a third but they would end up pretty small.
Kudos to you. May I ask what formula you used? Also, what was your total Dough weight and pan size? I really like the hight and lightness you achieved.
If the dough feels underdeveloped, loose, and flabby, do more. If it already feels tight and developed, stop sooner.
If you do more, just try not to degas it too much.
Good luck!
In this situation I keep a scratch pad nearby and make a check mark for each S&F.
Thanks for the quick replies. The dough feel pretty well-developed (no expert on that) so I'm going 1 less and hope for the best.
Too many is always better. Enjoy!
So far, so good. As noted before, the recipe called for 4 folds. I'm not sure if I did 3 or 4 stretch and folds, but I went ahead, baked it. It looks good. Good oven spring etc. I won't cut it until tomorrow. I'll post a picture of the crumb then.
That looks good! I generally do s&f until the dough really doesn't want to stretch easily anymore. I made focaccia yesterday. I did four s&f (rotating the bowl 90 degrees each time) each set, and did a set every 20 minutes for 2 hours (six sets total) then stuck it in the fridge overnight. I'll take it out and bake later today.
If the images are all in the same folder you can do a multiple select on them in the import dialog and they will all be pulled in. Otherwise you can do one at a time. Press the buttom with an up-arrow on the toolbar.
TomP
...how to post pictures side-by-side rather than under each other?
No.
Yes. It's a bit annoying but not too hard. First, import one. Make sure you make a new (text) line below it. Then select the picture and resize it smaller using one of the corner handles. Then move it to the left by clicking on one of the position options in the picture tool bar.
Next, click in that blank line I told you to create (or at least in some other line so that the picture gets de-selected). If you don't, the first picture will continue to be selected when you import the next and the new one will replace the old one. Then import the next picture. Resize it smaller and use the right-position option. You can drag it upwards to (about) the same vertical position as the first.
You could probably squeeze in a third but they would end up pretty small.
I didn't do anything with the text line, so I'll give that a try.
Kudos to you. May I ask what formula you used? Also, what was your total Dough weight and pan size? I really like the hight and lightness you achieved.
Best,
Will F.
I follow this recipe. I use KA Bread flour. I increased the water by 10 grams. I skipped the overnight in the refrigerator.
https://youtu.be/O1WQTKuWWfM
I bookmarked her page. I like her Aunt Ann pretzel formula, donuts look great! OMG I am going to get so fat!