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20 July, 2010

French Bread times Eight

Comments : 2 Posted in : Mellow Bakers, Yeast Breads on by : Paul
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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)

Comments : 3 Posted in : Bread Talk, Techniques and Tips on by : Paul
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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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