Comments on: Bread: How much do you knead? http://marthaandtom.com/2009/12/bread-how-much-do-you-knead/ Food and Design by Martha and Tom Mon, 21 May 2012 17:40:23 +0000 hourly 1 http://wordpress.org/?v=3.3.2 By: Tom http://marthaandtom.com/2009/12/bread-how-much-do-you-knead/comment-page-1/#comment-139562 Tom Mon, 14 Nov 2011 18:38:37 +0000 http://marthaandtom.com/?p=2859#comment-139562 Alexandra- I am not aware of any books on the S&F method, but they are probably out there. I learned a lot from the Fromartz post referenced above. Here's another post: <a href="http://slice.seriouseats.com/archives/2011/03/pizza-protips-how-to-work-with-very-wet-dough.html" rel="nofollow">http://slice.seriouseats.com/archives/2011/03/pizza-protips-how-to-work-with-very-wet-dough.html</a>. It's also fun to experiment: take a dough recipe you like (preferably one that's pretty wet) and instead of following the usual mixing instructions take it through a series of stretch-and-folds and see if you prefer the result. Alexandra-

I am not aware of any books on the S&F method, but they are probably out there. I learned a lot from the Fromartz post referenced above. Here’s another post: http://slice.seriouseats.com/archives/2011/03/pizza-protips-how-to-work-with-very-wet-dough.html. It’s also fun to experiment: take a dough recipe you like (preferably one that’s pretty wet) and instead of following the usual mixing instructions take it through a series of stretch-and-folds and see if you prefer the result.

]]> By: alexandra http://marthaandtom.com/2009/12/bread-how-much-do-you-knead/comment-page-1/#comment-81519 alexandra Thu, 14 Jul 2011 13:30:20 +0000 http://marthaandtom.com/?p=2859#comment-81519 Dear Tom, I came across your 2009 post today and just want to say that you write very well, are a sound thinker and thanks for doing this time-consuming experiment for me! I have baked regular kneaded breads with a lot more success than the 4 loaves I recently did with the no k nead artisan bread in 5 min. The no knead aren't rising well and are not real impressive tasting. I would love to know which book I can buy to teach me about this stretch and fold method. Would you let me know please. Thanks, Alexandra Dear Tom, I came across your 2009 post today and just want to say that you write very well, are a sound thinker and thanks for doing this time-consuming experiment for me! I have baked regular kneaded breads with a lot more success than the 4 loaves I recently did with the no k nead artisan bread in 5 min. The no knead aren’t rising well and are not real impressive tasting. I would love to know which book I can buy to teach me about this stretch and fold method. Would you let me know please. Thanks,
Alexandra

]]> By: MARTHAANDTOM » Focaccia Pizza http://marthaandtom.com/2009/12/bread-how-much-do-you-knead/comment-page-1/#comment-20921 MARTHAANDTOM » Focaccia Pizza Fri, 12 Nov 2010 14:19:50 +0000 http://marthaandtom.com/?p=2859#comment-20921 [...] is that its hydration level is 80%: that’s way to wet to knead by hand. You could use the stretch and fold method, but it will greatly increase mixing time and should really involve an overnight rest. If [...] [...] is that its hydration level is 80%: that’s way to wet to knead by hand. You could use the stretch and fold method, but it will greatly increase mixing time and should really involve an overnight rest. If [...]

]]> By: Tom http://marthaandtom.com/2009/12/bread-how-much-do-you-knead/comment-page-1/#comment-6716 Tom Tue, 15 Dec 2009 02:09:13 +0000 http://marthaandtom.com/?p=2859#comment-6716 Thanks for the kind words Cindy. What a fun — if not a little daunting — project you've undertaken! <em>The Bread Baker's Apprentice</em> is one of my most used cookbooks and has taught me a lot of what I know about bread. I can only imagine what could be learned by going through it systematically. Thanks for the kind words Cindy. What a fun — if not a little daunting — project you’ve undertaken! The Bread Baker’s Apprentice is one of my most used cookbooks and has taught me a lot of what I know about bread. I can only imagine what could be learned by going through it systematically.

]]> By: Cindy http://marthaandtom.com/2009/12/bread-how-much-do-you-knead/comment-page-1/#comment-6712 Cindy Mon, 14 Dec 2009 19:03:21 +0000 http://marthaandtom.com/?p=2859#comment-6712 Wow, thanks for that detailed experiment and post. I have been wondering what the difference in results would be between kneading and stretch and fold (I had not considered no-knead). I am part of the Bread Baker's Apprentice Challenge, one of 212 bakers from around the world, baking our way through Peter Reinhart's book "The Bread Baker's Apprentice". I am on Bread # 26, Poolish Baguette, and decided to try the stretch and fold technique. I was pleased with the results. Your post was very well written and helpful. I plan to link to it for others to see. Wow, thanks for that detailed experiment and post. I have been wondering what the difference in results would be between kneading and stretch and fold (I had not considered no-knead).

I am part of the Bread Baker’s Apprentice Challenge, one of 212 bakers from around the world, baking our way through Peter Reinhart’s book “The Bread Baker’s Apprentice”. I am on Bread # 26, Poolish Baguette, and decided to try the stretch and fold technique. I was pleased with the results. Your post was very well written and helpful. I plan to link to it for others to see.

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