Thanks, will now check out your other ideas , See my loaves at http://aroundthemulberrytree.wordpress.com/2014/08/10/bbqd-bread-and-other-stuff/. Put the starter in a mixing bowl and add the water and mix so that you break up the starter into smaller pieces. …this will generally improve the performance of most of the bread. Hi there, thank you for your post and detailed explanation. Author: Darryl Alder lives with his wife in Riverside Lodge, which is their home along the Provo River in Utah. Now, I look forward to stretching and folding. Give the dough 4-5 sets of stretch and folds.”, “Cover the bowl (not the dough) with plastic wrap and let it sit for 10 minutes, then repeat the stretch and fold process. This process replaces kneading in a conventional yeasted bread but is vital in developing gluten to trap the gases from fermentation for a light, airy loaf. 4. Tartine bread … 6. Turn it out on to a floured surface and stretch the dough to the right and then fold it back over itself and then do the same to the left and then from the upper edge and the lower edge, until you have an envelope parcel of dough. Add 1/2 teaspoon of salt and then fold 3 times, by pulling the dough up at one corner and folding it over and then doing this twice more. Take it out of the oven and let it cool on a wire wrack, the sourdough loaf straight out of the oven, Tags: bakery bits, Banneton basket, bench rest, Cooking, Home, Proofing (baking technique), San Francisco, Sourdough, Baked bread tonight using this method and found it made a wonderful improvement to end result. Just wondering if you had the original large quantity recipe. Chad Robertson has developed a very successful way of making Sourdough bread that involves folding the dough every half an hour for the first three hours. The entire process should be completed in less than 40 minutes.”2. Refresh again the next morning and by the evening you should have a lovely lively bubbly mass of starter ready to go. In the evening,  throw ( or give) away all but around 1 tablespoon of starter. I have seen dough with over 90 percent hydration come together under the skilled hands of bakers using the stretch and fold method. Maurizio Leo, at The Perfect Loaf, shows how to Stretch and Fold. by Chad Robertson.” She points out that the stretch and fold technique allows you to develop gluten and firms up the dough without a lot of mixing or any kneading. We scaled the amount of Reduce temperature to 450 degrees and cook for 20 minutes. Everyday low prices and free delivery on eligible orders. Peter Reinhart author of Artisan Breads Every Day and one of the world’s leading bread authorities, explains why this step is so important: “Stretch and fold is a method that makes it possible to use minimal mixing times even with doughs with high hydration. The entire process should be completed in less than 40 minutes.”, love to learn from the best. , suggests repeating this for 2–5 minutes until the dough smooths some and comes together, forming a tight ball. “The key to the stretch and fold method is understanding that stretching out the dough and then folding it over itself helps organize the gluten network in much the same way as mixing does. 2 Peter Reinhart, Peter Reinhart’s Artisan Breads Every Day, Potter/Ten Speed/Harmony/Rodale. Making Sourdough Bread using the Tartine folding method and Banneton basket Sourdough loaf using Tartine method. ( Log Out /  “Cover the bowl (not the dough) with plastic wrap and let it sit for 10 minutes, then repeat the stretch and fold process. https://www.karenskitchenstories.com/2017/05/tartine-basic-country-bread.html ( Log Out /  “The low-acid/high-hydration approach …necessitates a lengthy bulk fermentation during which the structure of the dough is developed by turning the dough in its container. 3. Fill in your details below or click an icon to log in: You are commenting using your WordPress.com account. Rotate the bowl 180° and perform another stretch and fold (this forms a long rectangle in the bowl). In other books and recipes, you may see this technique referred to as turning and folding the dough.”. You can read many of his recipes on this site by searching for Sourdough Saturday or Recipes on the top right-hand side of the blog. It was baked on a pizza stone. This process replaces kneading in a conventional yeasted bread but is vital in developing gluten to trap the gases from fermentation for a light, airy loaf. Then fold 3 times  every half an hour for 3 hours and then leave it covered in the bowl for another 2 hours- or until it looks like it has become  spongey and billowy, 6. When it comes to making bread, the stretch and fold technique in making sourdough is a crucial step to baking great bread at home. My first loaf. ), “One stretch and fold is like mixing for another minute, yet it takes only a few seconds. Chad Robertson, co-founder of Tartine Bakery. Then leave at room temperature until the following evening. The actual recipes however,  are all in very large quantities, in grams, and  are incredibly detailed. Sure, you can skip the stretching and folding in making sourdough bread, but honestly, it is so much better when you take the few minutes needed to add this technique. One of the books that really inspired me and made me want to learn more about Sourdough bread is ‘Tartine Bread’ by Chad Robertson. 5. [It is used] to strengthen the dough and make it more buoyant. (you can also get lames from bakery bits) I scored this loaf using a cross hatch. But most importantly, she says, “it develops the gluten to trap gases from fermentation.” The process opens the crumb and makes a light and airy loaf. Abigail’s Oven is a John and Abigail Center for Social Change organization. Buy Tartine Bread: (Artisan Bread Cookbook, Best Bread Recipes, Sourdough Book) 01 by Robertson, Chad, Prueitt, Elizabeth, Wolfinger, Eric (ISBN: 0890573814285) from Amazon's Book Store. You can get bannetons from. When it is hydrated with water, the starch and proteins absorb the water and swell. 8. Learn more at johnandabigail.com. Then flip the entire mass of dough over and tuck it into a ball. While the dough is rising, put a Le Creuset baking dish into the oven  and pre-heat to 245 degrees c. for half an hour, 11. This is just the same method as you used when you were making your starter. ( Log Out /  He suggests, repeating this every 15 minutes for the first two sets and every 30 minutes after that. The folding really helps the dough develop a good structure quickly. Finally, rotate the bowl 180° and do one last stretch and fold. With each feeding, remove 75 grams; discard remainder of starter. If you have neglected your starter for a while (over a week) then a couple of days before you want to bake, start refreshing it. It makes me feel connected to my loaves now and would never think to skip this step. He suggests, repeating this every 15 minutes for the first two sets and every 30 minutes after that. Use a lame (a baker’s blade) or razor blade to score the top of the bread a few times to allow for expansion, cover and transfer to oven. Once again, cover the bowl and let the dough sit at room temperature for 10 minutes, then repeat the stretch and fold process twice more. Give the dough 4-5 sets of stretch and folds.”1. This site uses Akismet to reduce spam. Before using the stretch and fold technique, you must mix the dough until the gluten has formed. There are two other new things I am introducing you to in this blog: You will notice that the proportions of flour to water and use of the starter are pretty similar to my previous recipe for using your own Sourdough starter to make bread. Let the dough rest, covered with an upside down bowl, or some floured cling film,  for half an hour. I have seen dough with over 90 percent hydration come together under the skilled hands of bakers using the stretch and fold method. Tartine style sourdough country loaf made following one of the best bread recipes: sourdough from Chad Robertson's famous San Francisco Tartine bakery is arguably the best. 1. I have found 3–4 times every 30 minutes during the first 90 minutes before the bulk works just fine. Turns should be more vigorous at the start of the bulk fermentation and gentle toward the end so as not to deflate any trapped gas that is leavening the dough.”, “One stretch and fold is like mixing for another minute, yet it takes only a few seconds. Most sourdough doesn’t need kneading but benefits from a series of folds. The second is using a ‘lame’ ( a sharp bladed knife) to score the dough before you bake it, so that you can control where it splits. (So you either need to be at home for three hours, or be going somewhere where you can take your dough with you. 3 Chad Robertson, Tartine Bread, Chronicle Books LLC  (p. 74). Once again, cover the bowl and let the dough sit at room temperature for 10 minutes, then repeat the stretch and fold process twice more. As you use this technique, you’ll immediately feel the dough strengthen, becoming a soft, supple ball. When it comes to making bread, the stretch and fold technique in making sourdough is a crucial step to baking great bread at home. But if that’s slightly too far away for the moment, you could try out some of the recipes. For your help it’s greatly appricated. Learn how your comment data is processed. Carefully remove lid (steam may release) and cook for 20 more minutes or … https://www.theperfectloaf.com/tartine-sourdough-country-loaf-bread-recipe Maurizio Leo, at The Perfect Loaf, suggests repeating this for 2–5 minutes until the dough smooths some and comes together, forming a tight ball. It is a beautiful book, the magnificent pictures and great writing, make you want to go straight to San Francisco to the Tartine bakery and smell the bread and the fresh northern Californian air . The bakers at Abigail’s Oven love to learn from the best. 9. 4 Reinhart, ibid. Feed with 150 … Leaving the dough in your bowl, dive a wet hand down one side of the dough, pull it up in a long stretch and fold it back over itself, then rotate the bowl and repeat this 3–4 times. But Peter Reinhart has a different approach: Peter Reinhart shows the stretch and fold in hisArtisan Breads Every Day. Then, rotate the bowl 90° and do another stretch and fold. “For each set wet your hands, grab one side and stretch it up and over the dough to the other side. Change ), You are commenting using your Twitter account. Add the bread flour  and mix so that all the flour is hydrated and leave, covered with cling film or a shower cap, for 1/2 hour. Once combined, every thirty minutes or so, I would pulse the mixer to pester the dough, thinking that was the same thing. 12. He is a retired career Scouter and outdoorsman who spent many hours over a campfire using a Dutch oven and loves sharing recipes for the kitchen and the campfire alike. Loaves were baked in the gas barbecue as I don’t have a real oven. (If you don’t, just refresh it one more time), 1 cup of whole wheat bread flour (you can vary the flour combinations), 1. As you use this technique, you’ll immediately feel the dough strengthen, becoming a soft, supple ball. In the book he describes the process of getting  novice bakers to try the basic recipe and they all produce great looking loaves. So it is a very encouraging book for anyone who is just starting to bake. “To stretch and fold the dough in the bowl, with wet or oiled hands, reach under one end of the dough and stretch it out, then fold it back onto the top of the dough. I am planning to bake for family members and friends for a large quantity in a sourdough. Enter your email address to follow this blog and receive notifications of new posts by email.