I am using Floyd's Whole Wheat bread recipe on the site and it says to stretch and fold 2-3 times during bulk rising. Does that mean during the 60-90 minute rise I am to interrupt it and fold the dough every 20-30 minutes and if not, what is the technique?
Thank you for your help. :)
Yeah, that is what I do.
I did as you said and it turned out great! I will use the stretch and fold method during the bulk rise for all my breads now if I can. I had no idea how much that helps.
By the way, I used a mixture of grains (spelt, kamut, amaranth, and millet) for the whole wheat and it still turned out deliciously and rose beautifully.
Thanks, Floyd!
Wonderful! I'm glad to hear it turned out well!
What type of fold are you using? Cheers