THE STRETCH AND FOLD HELPS TO GIVE YOUR BREAD STRUCTURE.
Remember that you need to keep the DDT during your bulk fermentation but early on in the bulk fermentation you can build tension in the dough in the bowl by stretching and folding. Rotate the container one-quarter turn, and repeat. Do this two or three times for each fold. Use this instead of traditional kneading. This technique allows the gluten in the dough to develop through a series of “folds,”
To do a fold, you can dip one hand in water to prevent sticking or use a really light olive oil on your hands. Grab the underside of the dough, stretch it out, and fold it back over itself. Rotate the bowl a...
To continue reading, subscribe now for unlimited access.