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20 July, 2010

French Bread times Eight

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French bread, one of the most iconic styles of all, especially the baguette style. This was bread no. 15 in our Hamelman series for the Mellow Bakers. This specific variety is a “straight dough” which means that all ingredients are combined at one without pre-ferments and other secondary steps. Mix it, proof it, shape it,
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3 August, 2009

Stretch and Fold (again)

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I figured that, since I have these steps already photographed for another entry, mainly the Vermont Sourdough post here, I may as well include them separately as their very own little “Stretch and Fold show and tell” . More show than tell, mind you. I hope this helps to show the technique well and let
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30 May, 2008

Stretch and Fold: you don’t need to knead

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Preamble: None of the following is original to me in the least. Here I’m merely collecting the wisdom of much more experienced bread makers into one easy to find spot. And I’m not even saying this is “all there is”, much more can be found on the web, from other people with different methods. Stretch
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