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Folding and stretching only for wet doughs?

with 3 comments

I have had an uneasy suspicion: Folding and stretching a firm or moderately firm dough leads to a loaf with an inferior volume.

I am not sure, but firm doughs for, let’s say bagels, rolls, Salzstangerl or Brezeln always end up as loaves with a tough crust and a compact and dry crumb when I stretch and fold. When just mixed, then kneaded shortly twice and left to rise until doubled (sometimes even tripled), the dough feels lighter.

I suppose, after mixing it is not a good thing to force anything. Maybe firm doughs are loners and just want to be left alone.

Written by theinversecook

20 November 2008 at 03:22

Posted in Bread, Brot, food, pain, pane

3 Responses

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  1. Von mir ein klares Ja!, S&F nur für Teige, die “Struktur” benötigen.

    Ulrike

    20 November 2008 at 11:23

  2. Dacht ich’s mir doch. Es musste einen Grund dafür geben, dass in manchen italienischen Rezepte mit wenig Wasser steht “Aufgehen lassen bis zum dreifachen Volumen”.

    theinversecook

    22 November 2008 at 18:05

  3. […] Alternate stretching and folding of the dough is an effective way to stabilize a wet dough. […]


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