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Kindle Edition. Finally, rotate the bowl 180° and do one last stretch and fold. The entire process should be completed in less than 40 minutes.”, love to learn from the best. As Martha Levie explains in nearly every Sourdough training class, “The main book that we learned from, is Tartine Bread by Chad Robertson.” She points out that the stretch and fold technique allows you to develop gluten and firms up the dough without a lot of mixing or any kneading. 3. In the evening,  throw ( or give) away all but around 1 tablespoon of starter. Add the bread flour  and mix so that all the flour is hydrated and leave, covered with cling film or a shower cap, for 1/2 hour. 13. , suggests repeating this for 2–5 minutes until the dough smooths some and comes together, forming a tight ball. Fill in your details below or click an icon to log in: You are commenting using your WordPress.com account. Turn it out on to a floured surface and stretch the dough to the right and then fold it back over itself and then do the same to the left and then from the upper edge and the lower edge, until you have an envelope parcel of dough. Chad Robertson has developed a very successful way of making Sourdough bread that involves folding the dough every half an hour for the first three hours. Give the dough 4-5 sets of stretch and folds.”1. While the dough is rising, put a Le Creuset baking dish into the oven  and pre-heat to 245 degrees c. for half an hour, 11. If you don’t have a lame you can use a very sharp knife. My first loaf. Feed with 150 … 7. The bakers at Abigail’s Oven love to learn from the best.

Reduce temperature to 450 degrees and cook for 20 minutes. This is called ‘bench rest’, 7. Change ). Do this from the other end, and then from each side. Hi there, thank you for your post and detailed explanation. When it comes to making bread, the stretch and fold technique in making sourdough is a crucial step to baking great bread at home. We scaled the amount of “To stretch and fold the dough in the bowl, with wet or oiled hands, reach under one end of the dough and stretch it out, then fold it back onto the top of the dough. 1 Maurizio Leo, “Sourdough Bread With All-Purpose Flour,” The Perfect Loaf.

(you can also get lames from bakery bits) I scored this loaf using a cross hatch. Then fold 3 times  every half an hour for 3 hours and then leave it covered in the bowl for another 2 hours- or until it looks like it has become  spongey and billowy, 6. Add 1/2 teaspoon of salt and then fold 3 times, by pulling the dough up at one corner and folding it over and then doing this twice more. Making Sourdough Bread using the Tartine folding method and Banneton basket Sourdough loaf using Tartine method. ( Log Out / 

As Martha Levie explains in nearly every, class, “The main book that we learned from, is. He suggests, repeating this every 15 minutes for the first two sets and every 30 minutes after that. Once again, cover the bowl and let the dough sit at room temperature for 10 minutes, then repeat the stretch and fold process twice more.

Thanks, will now check out your other ideas , See my loaves at http://aroundthemulberrytree.wordpress.com/2014/08/10/bbqd-bread-and-other-stuff/. 3 Chad Robertson, Tartine Bread, Chronicle Books LLC  (p. 74). Then flip the entire mass of dough over and tuck it into a ball. This site uses Akismet to reduce spam. Carefully remove lid (steam may release) and cook for 20 more minutes or … Add 1/4 cup of water and 1/2 cup of flour and mix well. With each turn, the strength of the dough increases exponentially. 9. ), “One stretch and fold is like mixing for another minute, yet it takes only a few seconds. 4. This process replaces kneading in a conventional yeasted bread but is vital in developing gluten to trap the gases from fermentation for a light, airy loaf.

http://aroundthemulberrytree.wordpress.com/2014/08/10/bbqd-bread-and-other-stuff/, How to Make Taloa, Basque Sheepherder’s Bread « Hella Basque, And now for some news from the World Bread Awards, The first is using a banneton basket to prove the dough at the end. It holds the dough and helps it maintain its shape and also gives it those lovely rings round the bottom of the loaf ( a little hard to make out in the photo above I grant you). https://www.theperfectloaf.com/tartine-sourdough-country-loaf-bread-recipe “For each set wet your hands, grab one side and stretch it up and over the dough to the other side.

When it comes to making bread, the stretch and fold technique in making sourdough is a crucial step to baking great bread at home. It is a beautiful book, the magnificent pictures and great writing, make you want to go straight to San Francisco to the Tartine bakery and smell the bread and the fresh northern Californian air . If you have neglected your starter for a while (over a week) then a couple of days before you want to bake, start refreshing it. I have seen dough with over 90 percent hydration come together under the skilled hands of bakers using the stretch and fold method. It makes me feel connected to my loaves now and would never think to skip this step. 12. “Cover the bowl (not the dough) with plastic wrap and let it sit for 10 minutes, then repeat the stretch and fold process. Author: Darryl Alder lives with his wife in Riverside Lodge, which is their home along the Provo River in Utah. Now, I look forward to stretching and folding. 6. Take it out of the oven and let it cool on a wire wrack, the sourdough loaf straight out of the oven, Tags: bakery bits, Banneton basket, bench rest, Cooking, Home, Proofing (baking technique), San Francisco, Sourdough, Baked bread tonight using this method and found it made a wonderful improvement to end result.

1. “The key to the stretch and fold method is understanding that stretching out the dough and then folding it over itself helps organize the gluten network in much the same way as mixing does. Rotate the bowl 180° and perform another stretch and fold (this forms a long rectangle in the bowl). You can get bannetons from. With each feeding, remove 75 grams; discard remainder of starter. But most importantly, she says, “it develops the gluten to trap gases from fermentation.” The process opens the crumb and makes a light and airy loaf. As you use this technique, you’ll immediately feel the dough strengthen, becoming a soft, supple ball. [It is used] to strengthen the dough and make it more buoyant. The proteins form connected chains that constitute the structure of the dough, which is developed by stretching and folding the dough as you give it turns during the bulk fermentation. 2 Peter Reinhart, Peter Reinhart’s Artisan Breads Every Day, Potter/Ten Speed/Harmony/Rodale. ( Log Out /  Put the lid back on and bake at 245 degrees for half and hour, then turn the oven down to 200 degrees and bake for a further 15 minutes with the lid off. In the book he describes the process of getting  novice bakers to try the basic recipe and they all produce great looking loaves. Robertson, the co-founder of Tartine Bakery, explains: “Flour is made up of starch and protein. Chad Robertson, co-founder of Tartine Bakery. Use a lame (a baker’s blade) or razor blade to score the top of the bread a few times to allow for expansion, cover and transfer to oven. Refresh again the next morning and by the evening you should have a lovely lively bubbly mass of starter ready to go. As you use this technique, you’ll immediately feel the dough strengthen, becoming a soft, supple ball. But Peter Reinhart has a different approach: Peter Reinhart shows the stretch and fold in hisArtisan Breads Every Day. Then, rotate the bowl 90° and do another stretch and fold. The folding really helps the dough develop a good structure quickly. This is just the same method as you used when you were making your starter. With each turn, the strength of the dough increases exponentially. For your help it’s greatly appricated. 8. 3. Take the Le Creuset out of the oven with oven gloves, take the lid off and gently place the dough inside and then quickly score it with a cross hatch shape using a lame or a sharp knife. The most important change we made is one that all home bakers should be pleased with. It was easy and fast, but it didn’t make great looking bread; I mean seriously take a look at the pitiful thing I baked on my first try. He suggests, repeating this every 15 minutes for the first two sets and every 30 minutes after that. Once combined, every thirty minutes or so, I would pulse the mixer to pester the dough, thinking that was the same thing. The resulting tiny air pockets form the base cell structure of the crumb. Maurizio Leo, at The Perfect Loaf, shows how to Stretch and Fold. …this will generally improve the performance of most of the bread.

They fill with gas during the bulk rise and expand during baking to create an open-textured crumb. This process replaces kneading in a conventional yeasted bread but is vital in developing gluten to trap the gases from fermentation for a light, airy loaf. Turns should be more vigorous at the start of the bulk fermentation and gentle toward the end so as not to deflate any trapped gas that is leavening the dough.”, “One stretch and fold is like mixing for another minute, yet it takes only a few seconds. Change ), You are commenting using your Google account. Peter Reinhart author of Artisan Breads Every Day and one of the world’s leading bread authorities, explains why this step is so important: “Stretch and fold is a method that makes it possible to use minimal mixing times even with doughs with high hydration. 2. Abigail’s Oven is a John and Abigail Center for Social Change organization. Below is my simplified version- in cups and just for one loaf. 5. Loaves were baked in the gas barbecue as I don’t have a real oven. Move your hands slowly pulling the dough gently downwards to create some tension over the top surface of the dough, whilst you are shaping it into a round ball. I have seen dough with over 90 percent hydration come together under the skilled hands of bakers using the stretch and fold method. (If you don’t, just refresh it one more time), 1 cup of whole wheat bread flour (you can vary the flour combinations), 1. Then flip it over  so that the smooth side is on the top and the folded seams are on the bottom. I am planning to bake for family members and friends for a large quantity in a sourdough. Kindle Edition. Learn how your comment data is processed. Before using the stretch and fold technique, you must mix the dough until the gluten has formed. But most importantly, she says, “it develops the gluten to trap gases from fermentation.” The process opens the crumb and makes a light and airy loaf. Tartine bread … I set a timer to remind me when 30 minutes are up and go for it. Includes the unique method of making the sour starter from scratch which takes about a week to mature. When it is hydrated with water, the starch and proteins absorb the water and swell. Sure, you can skip the stretching and folding in making sourdough bread, but honestly, it is so much better when you take the few minutes needed to add this technique. Get your banneton and flour it inside and then put the dough in seam side up and smooth side down (if you don’t have a banneton yet then use a floured tea towel as in my previous recipes) and leave for half an hour, 10. He is a retired career Scouter and outdoorsman who spent many hours over a campfire using a Dutch oven and loves sharing recipes for the kitchen and the campfire alike. ( Log Out /  It was baked on a pizza stone.

So it is a very encouraging book for anyone who is just starting to bake.

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