Bread, Treuille p. 72. As I was using the bottom of the barrel on a couple
of sacks of ap and bread flour, I only weighed both flours that I mixed
together (there seemed to be about equal amount). I used the fp, putting in
flour and water, mixing to let sit for ½ hour. Then I added dissolved salt
in a wee bit of the water and dissolved yeast in a wee bit of the water
until mixed, letting it rise for a couple of hours, cut it into two pieces
and let it sit about 15 minutes, then shaped it and let it rise.
My question is about the shaping/stretch-and-fold method I used.
The method I used to shape the bread is from
http://www.pgacon.com/cooking.htm#Easy%20yet%20good%20French%20bread
quote, Press each ball of dough into a rough rectangle about 4x6 inches and
1" thick. Fold one long edge about 2/3 of the way over the top and press to
seal the dough. Repeat with the other long edge. Fold the resulting "log" in
half lengthwise and press to seal. End quote.
Would this be a version of a stretch-and-fold method, or would it just be a
method of shaping.
I did not weigh each ball of dough, but they appeared to be pretty similar.
I then rolled them into a 14" baguette and let them rise in a French
baguette (holey) pan until I considered them increased in size by 50%. When
I cut them, one had nice (glutinous) holes, the other didn't. As they were
so similar in size, I don't know which had the holes. Another thing I
noticed was that the bread that did have nice holes, there was a portion in
the bread that did not have holes. (I was not aiming/wishing for holes in
my bread; just making some necessary bread for the day and being a little
care-free.)
Thanks for any comments about the stretch-and-fold vs. shaping, and re the
fact that one had holes and one didn't.
Dee
Dee,
I would consider this a shaping technique, not a Fold a la Hamelman. This
fold-over technique is a fairly standard shaping technique for this shape
loaf.
Hamelman's folding takes place during bulk fermentation, while this folding
is after bulk fermentation and before final rise.
As for why your loaves reacted differently, that may well be just one of
those things. If you treated the loaves the same and your oven doesn't have
any obvious hot or ocld areas, there may be no reason, just the luck of the
draw.
Barry
Barry, just to get it straight. Are you saying that, going by my above
1,2,3 steps, that 'during bulk fermentation' is when I take the dough out of
the bowl, and BEFORE I divide it into two pieces, that that is the "DURING
bulk fermentation"? Or is 'during bulk fermentation' after I've divided it
into two pieces and not yet shaped it? I would assume that it is before
I've divided, but want to make sure of what you are saying. And that is the
time that Hamelman does stretch and fold: 'during this bulk fermentation.'
Thanks, more than you know,
Dee
The bulk fermentation is the first rise. After you mix the dough and knead
it you set it aside for a period of time to raise. This is what is called
the 'bulk fermentation'. The length of time depends on several factors.
After this initial rise, you can divide, stretch/fold, and shape the dough.
Sometimes bakers do a second rise before shaping. I read of one Amish bread
recipe that had a total of five or six risings before baking the bread. But
generally two or three risings are the norm. One Challah bread recipe I used
called for three risings. Two bulk before shaping and one final afterwards.
Using a third rising improved the flavor.
Gordon
So, my #2 will now read
2) Take out of bowl; divide into two pieces (for my recipe); let sit 15/20
minutes; 'stretch/fold' these two pieces however many times/however many
minutes in between folds'; shape the pieces of stretched/folded dough.
Still reading, deciphering, contemplating and working the stretch and folds
info in the FAQ. Without you all, I'm not going to make it with the s/f.
So simple a procedure I know, to those who know it.
Thanks again,
Dee
There are many times during our handling of the dough that the dough may
suffer a stretch here and perhaps a fold there. This kind of stretch and
then fold is impossible to avoid during handling--think about it--but this
activity is not meant to develop the dough, it just happens as the dough
flops around in our hands or as we describe a way to get a lump of dough
into a shape that is appropriate for a loaf. Use your noodle and imagine
what is going on.
Janet
Dee,
Janet has it right. The Hamelman folding is done at one or two times during
the first rise.
Hamelman recommends sort of as follows: If you rise for 2 hours, take the
dough out of the bowl after an hour and fold it, then put it back into the
bowl. If you want, you can fold after 45 minutes, then after another 45
minutes, then let the dough rise for another 30 minutes. Folding is used to
redistribute the gases and yeast food so the yeast can get working hard
again.
After the first rise, you can do whatever you want with the dough.
Barry