ye olde bread blogge

bread, coffee and tidbits

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

Subscribe to comments with RSS.

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


    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”.


    22 November 2008 at 18:05

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

Leave a Reply

Fill in your details below or click an icon to log in: Logo

You are commenting using your account. Log Out / Change )

Twitter picture

You are commenting using your Twitter account. Log Out / Change )

Facebook photo

You are commenting using your Facebook account. Log Out / Change )

Google+ photo

You are commenting using your Google+ account. Log Out / Change )

Connecting to %s

%d bloggers like this: