If you are already familiar with this technique then these are my top tips for stretch and fold
- It is easy to get carried away with stretching and folding so my top tips are:
- Stretch and fold only after the last of the water has been absorbed by the gluten for a good 20 minutes.
- Stretch and fold earlier and gently! Later in the in the processes tightens the gluten.
- Take the time to conect to the dough. This is a...
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