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?
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.
http://www.steamykitchen.com/75-baking-the-perfect-loaf-of-french-bread.html Now do a little “karate chop” lengthwise down the middle of the bread and stretch out the long ends again. Fold over in half. The karate chop helps get the middle tucked inside. I didn't understand this "karate chop" thing. What exactly does it expect me to do after I fold the sides of the dough?
Possible Duplicate: What does it mean to “fold in” an ingredient into a mix? I made pancakes this morning using a recipe on the back of the package. I mixed up the dry ingredients, poured in the water/egg yolks, and then I was supposed to "fold in" the beaten egg-whites. What is the purpose of "folding in" the beaten egg whites? What is the proper technique? How do I know when I'm done? I tried a gentle lifting motion, which didn't work very well. The egg whites were stiff enough to mostly keep their form so I had to smooth them out and push them around a bit to get
water * 1 1/2 teaspoon salt * 1/2 teaspoon instant yeast * 1 cup roasted potatoes and onions Method The night before you want to make this bread add all the "night before" ingredients together...My fiance has celiac disease and so I have been trying to get better at baking gluten-free lately. I have made the following recipe many times and it is soooo delicious; I was wondering if someone more knowledgeable than myself can help me with the proper conversions to make the recipe gluten free? The recipe is found here, but I have also copied it below. My initial thoughts are trading
I've seen many videos regarding how to knead the pulled noodle dough. The one recipe I used for this is: For hand pulled noodles you need: Bread flour (wet gluten 29-30%, protein 11%-12%) 45... it a few times. Then I made a mistake and the dough broke and then it failed. After a few attempts to re-knead the dough using fold and knead techniques, it seems the gluten structure is messy. I can see the dough is rough. Seems like it's too alkaline or something. Anyway, the question is can I fix the dough? because no matter how long I kneaded it, it seems not to realign (the dough is coarse
Possible Duplicate: How does commercial whole grain bread stay fresh for so long? Does anyone know what store bread's secret is to making certain loaves of bread super soft for more than a day? Is it generally some preservative that you normally would not add yourself? Whenever I try to make a loaf of bread, it is best right out of the oven. The next day, it does not taste as great unless I toast it. I am trying to find the world's most softest resilient bread to keep. Thanks. :-)
I have a few recipes that call for flaked salt, I can only seem to buy it in bulk 1kg bags here. I want to know that if you use "salt" in a recipe does it really matter to the final taste what kind of salt you use. I do understand that for example when I use it on top of a foccaacia bread or something similar it does create a nicer texture, enhancing the taste, but this is in the final stages of cooking. When its used through the initial stages of the cooking process, like in a stew, bread dough etc does it make any difference ?
TABLESPOON SUGAR 1 CUP (2 STICKS) UNSALTED BUTTER, COLD, CUT INTO THIN SLICES After following the recipe, when I went to roll out my dough it was quite wet and sticky. Even with moderate flouring on my counter and rolling pin, the dough was very spongy. It was not even close to something I could fold, as the recipe called for. I added at least an extra cup of flour in the end. I am a beginner...I followed this recipe for a quick "Danish" dough, at http://www.ezrapoundcake.com/archives/11051; scroll down to food processor dough. The ingredients were: 1/4 CUP WARM WATER 1/2 CUP MILK
I made Brioche for the first time tonight using the Rich Man's Brioche recipe from Reinhart's Bread Baker's Apprentice. The recipe basically leaves out the butter until the very end when the dough is fully mixed and hydrated. Only then does the recipe require the butter to be slowly added into the dough tablespoons at a time using a wooden spoon. I am usually used to creaming the butter... and was a pretty good workout for my arms. I took a look at other Brioche recipes on the internet and pretty much all of them add the butter into the dough at the very end. So my question is why
I have made sourdough bread several times using roughly the same technique that I use when I make artisan bread. I let it ferment several times folding between them. I have found that when the dough has risen enough it is so acidic that even a gentle fold causes the top surface to pull apart. When the dough is risen the last time as a boulle it relaxes so much that it practically flows. The resultant bread is too flat and sadly dense. I have experimented with adding more flour to provide more structure but this only make the loaf tougher- not higher or more open. I have tried with AP flour