Notes from my kitchen, in which I bake bread and raise a few other matters
•
Folding is a powerful technique for strengthening a dough. Wet doughs such as ciabatta can particularly benefit from folding, but can also be challenging to fold. The key is using plenty of flour on the counter (go ahead, make a mess!); excess flour should be brushed away so you don’t get streaks of unincorporated flour in your loaves.
(If you can’t see the video here, view it on YouTube.)
[…] Schüssel legen und weiter gehen lassen. Dieser Vorgang verbessert die Glutenentwicklung und wird hier in einem schönen Video […]
[…] “liquid pizza” I made for some friends recently). Regardless, there’s a lot of good resources and great recipes out there (including the above recipe by Samual […]
[…] Und eine liebende Schwester mag so etwas natürlich nicht verantworten. Und um zu beweisen, dass es auch ganz ohne Küchenmaschine gehen kann, musste auch meine dieses Wochenende schweigen und ich habe stattdessen von Hand geknetet! Dabei habe ich die Knet-Methode von Bertinet verwendet, die sehr schnell gute Ergebnisse bringt, in Verbindung mit Autolysis (also dem Vorquellen des Mehls) und zweier Stretch-and-Fold-Zyklen. […]
[…] Schüssel legen und weiter gehen lassen. Dieser Vorgang verbessert die Glutenentwicklung und wird hier in einem schönen Video […]
[…] Schüssel legen und weiter gehen lassen. Dieser Vorgang verbessert die Glutenentwicklung und wird hier in einem schönen Video […]
[…] geölte Schüssel geben, abgedeckt 90 Minuten gehen lassen, nach 30 und nach 60 Minuten einen stretch & fold-Zyklus eingelegen und den Teig dann nochmals 30 Minuten aufgehen […]
that video really helps. thanks.
Don’t you dislike dough that sticks like that? Hey Susan, what about a whole demo on ciabatta? From the mixing, the fermentation and then the oven on that sweet looking stone, any winners?
Great video, Susan!
now, could you tell me the brand of your plastic box? It seems very sturdy and nice, not at all like the one I have
As I was teaching myself to bake, I recall coming across this technique and the difference it made in my bread. I enjoy reading your site.
ahhhh…there is a voice with the bread now…or was it budded….
That’s kind of you! 🙂 Great!
Very nice–very helpful. Now I have the urge to go find a wet dough bread to bake. 🙂
I usually try to fold my dough right in the container, I use wet hand to keep the stickiness down. Great video!
Thank you for very helpful video
Great stuff!
Very cool–thanks for the tip!
Beautiful voice!
Wet doughs are a challenge but once I started working with them the challenge gave way to discovery and such amazing breads.
Thanks a lot Susan, this is awesome!
Excellent video. What skillful hands you have! I need to get one of those wide tubs. They seem like the way to go for dough.
thank you, incredibly disappearing susan. 😀
Like a pro! (baking and instructing)
I have to get myself a small flipping board like I saw in the other video!
Very professional Susan! Great job.
Nice, helpful tutorial, aptly demonstrated by the incredible disappearing Susan hahaha. Thanks!
Hi Susan,
I’ve been following your video for some time now, one of your best posts! Feels like making focaccia again… hmmmm.
Damn, I meant that I’d been following your blog! Sorry! 🙂
Awesome video, thank you so much!!! Wonderfully helpful, and not intimidating. 🙂
Sally, this is a Rubbermaid container. I’ve had it for about ever, and it doesn’t wear out.
Thanks, Susan
looks very sturdy indeed – I’ve been trying to reduce the number of “bread baking gadgets” I bring to the house, but this plastic container is tempting me way too much!
🙂
My ciabatta is warming as we «speak.» However, I did not look at your video prior to folding–I just scraped it down before proffing. I will have to wait and see the results. I am looking forward to dumping it out on the counter and cutting it into loaves, but I will have to use some floured paper as I don’t have a couche yet. I love the look, feel and smell of your recipe!