Is no-knead bread method compatible with stretch and fold during the bulk rise?
Using the no-knead method (as decribed by Jim Lahey), instead of leaving the dough undisturbed during the initial fermentation period, would it be harmful to add in some stretch and folds to build dough strength? Would this be counterproductive, helpful or have no effect on the outcome?
I'm thinking just randomly throughout the period, stretch and fold whenever fancy strikes. The idea is to make the dough stronger than it would otherwise be using the pure no-knead method.
Best Answer
Absolutely! The Tartine recipe, the Ken Forkish recipe, the Jose Baker recipe and the America’s Test Kitchen recipe all do stretch and fold with their “no-knead” recipes to build the gluten structure. Definitely do it.
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Can I stretch and fold after bulk fermentation?
Bulk fermentation can be done overnight, but you would need to adjust the amount of starter used in the dough and ensure the ambient temperature didn't go above 21C. Can I stretch and fold after bulk fermentation? No. Stretch and fold is a technique used to develop the gluten before bulk fermentation is completed.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.Can you stretch and fold yeast bread?
Why stretch and fold? 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.What happens if you let no knead bread rise too long?
Even if you let it rise too long or add too much water, odds are, you are still going to end up with a good loaf of bread. I would recommend following the directions closely the first time you try this. With practice, you will start to develop a feel for how it should look, smell, and taste.Knead, Stretch and Fold, or No Knead | Bread Science with Seraphine Lishe
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