ye olde bread blogge

bread, coffee and tidbits

Stretch and fold, then stop

with 2 comments

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

When the wet dough, like for Ciabatta or rolls, has gained a bit of sturdiness and ‘muscle’, I think it’s time to stop doing these dough aerobics. I find that when I leave the dough somewhere between sluggish and resilient, the result will neither be flat nor tough, and the crumb still soft.

More a note to myself. Sorry for misusing the blog as scrapbook. Should use a special image for these short injections.


Written by theinversecook

2 April 2009 at 18:18

Posted in Uncategorized

2 Responses

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  1. Please! Never ever apologize for sharing your thoughts and finds on breadmaking! :-)


    4 April 2009 at 21:51

    • Roger that, Miriam. Maybe only once or twice more…but not more often :-)


      5 April 2009 at 04:23

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