Does the direction matter in the Stretch and Fold method?
I am currently making Poolish Ciabatta bread from the recipe in Bread Bakers Apprentice. Within the recipe, one of the methods used to shape and work the dough is the "Stretch and Fold" method. Essentially, you stretch the bread until it is a long rectangle and then you fold the two sides down letter style.
My question is, does it matter what direction to fold the dough in. Do I have to continue folding in the same direction so the bread dough begin to "line up" the gluten development?
Best Answer
Stretch and fold should be done in both directions.
One stretch and fold, in most techniques that I read, is stretching like you stay, folding, then rotating 90 degrees and repeating.
You can see an excellent example of stretch and fold in this video and here. Where they do it and then turn it - that's one stretch and fold.
Pictures about "Does the direction matter in the Stretch and Fold method?"
How many times should I stretch and fold sourdough?
Most recipes call for three or four rounds of stretch and folds, repeated every 20 minutes or so. What is this? By the last round, the dough should keep its shape, and not feel as sticky as it did at the start. It may also have small bubbles on the surface depending on the recipe.How do you do a fold stretch?
Forward FoldWhat is the point of stretch and folds?
Folding helps add strength to bread dough through a very simple series of actions: stretch the dough out and over itself. This act of stretching and folding, which takes just a few moments, helps develop the gluten network in the dough. Each fold has a significant impact on dough strength.Is stretch and fold the same as kneading?
What are the differences between kneading and stretch and fold? Kneading is traditional for stiffer dough risen for shorter times. Stretch and fold is used for wetter dough which may be too sticky to knead and often left to rise longer.How And When To Stretch And Fold Your Sourdough
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