Kneading or Stretch and Fold? (Which is best?)
HTML-код
- Опубликовано: 22 июл 2024
- In this experiment I test which method is best for making bread - kneading or stretch and fold? I was surprised at the difference in the final loaves.
Take my FREE online course to help get you started on your bread making journey vegpatchkitchen.co.uk/online-...
My preferred method has been stretch and fold for a long time because it makes bread making really easy and it means you can fit bread making into a busy day. So, I was intrigued to find out how it compared to kneading a dough.
00:00 Introduction
00:36 Ingredients
01:27 Mixing the dough
02:32 Kneading
05:41 Stretch and fold
11:20 Shaping
12:40 The almost baked loaves
13:42 Comparing the loaves
Full recipe for simple white bread can be found here vegpatchkitchen.co.uk/simple-...
I am Kath and I am passionate about teaching you how to make great bread at home the easy way.
![Sean Rii, Karyon, Sharzkii - Taungule [My Love] (Official Music Video)](http://i.ytimg.com/vi/eJoMuypbSzQ/mqdefault.jpg)
Ready to learn more? My online bread courses will transform you into a great baker vegpatchkitchen.co.uk
I am going to do stretch and fold from now on!
Great stuff! It makes bread making so much easier.
Surprisingly i have found similar results. Since i got a spiral mixer and developed my dough up front, combining that with the stretch and folds has given my breads much more volume than using stretch and fold alone.
There are loads of very informative videos and texts about bread baking on the net, and I have learned a lot from them. There is a little difference between your videos with others though. You show clearly the differences between different methods and don't let your viewer to doubt about them anymore. I call it game changer videos. Thank you for your good works.
Thank you, that is very kind. Very glad to help.
I enjoyed this video thanks! Good to hear the reasons behind the actions!
Thank you
Brilliant comparison. Very informative.
Thank you
I have got very good results with the stretch and fold method, and your video confirms it, Thank you for sharing. With us.
Thanks Gary
Perhaps a “slap and fold” followed by “stretch and fold” would also work. Both should try to incorporate air.
Thank you so much for this video! I have been searching the internet all day for the answer to this question - which method is better. I, too, find stretch and fold to be such a relaxing and enjoyable way to work with dough. I was contemplating buying an expensive mixer, but don’t think I’ll need one after watching this. Are there times that you use an electric mixer?
I recently began milling my own wheat and am wanting to make a soft sandwich bread with a nice rise. On a side note, I gave up baking with white flour for years because of digestive issues but am so excited to be baking again with freshly milled wheat. Thanks again for this information and your channel!
I am glad you found the video. I very rarely use a mixer. If I am making a brioche dough I might fit ease but I can also do that dough using this method, it’s just very sticky. I contemplated buying an expensive mixer a couple of years ago after finding my KitchenAid struggles with dough. I am glad I didn’t as I wouldn’t use it enough. Have fun with your fresh milling.
Thank you so much. I just started journey learning to bake and milling my own fresh flour. You are a great teacher. Your explanations have given me some nuggets that really helped me understand the process better
You mentioned the though can be left to rest up to an hour I have heard about over proofing can make bread cave in. So I learned from you if I understood correctly is that then you can let it sit and rest longer to proof/ ferment because you use less yeast than most recipes call for?
Thank you for your kind words. Yes overproofing will cause the loaf to deflate. You control the time for proofing by using less yeast or putting the loaf in a colder environment such as a cool room or the fridge.
@@vegpatchkitchen how to tell uf over proofed?
The dough still needs to show signs of strength so if you place your hand gently on top and press lightly you will feel a slight resistance. If it starts to look or feel flabby then it is overproofed and when it goes in the oven the heat will cause the gases to expand and burst the gluten bubbles.
@nccgolden3626 this video will help How to check a loaf is proved (and ready for the oven)
ruclips.net/video/uVJqbvwIAgg/видео.html
Hello Ma'am,
Can we use this strech and fold method with doughs that contain butter as well?
Hello, yes you can. I often do it and it comes out great.
@@vegpatchkitchen thank you so much
Baker's yest likes needing sour dough likes stretching and folding both work for either to a degree
Thanks Gar. I find baker’s yeast performs equally well with stretch and folds. It makes bread making so much easier that I don’t knead any dough now whether yeasted or with sourdough.
What would be your approach with garlic bread? I do a recipe with three stretch-and-folds one hour apart, but done differently. On each one, I fold the dough like a letter, then flip it over and fold again. It's on the third one that I fold in the minced garlic. However, to better distribute the garlic throughout the loaf, I'm considering this: After the first two stretch-and-folds, actually doing a knead on the third to ensure better garlic distribution. I'm thinking that should be a relatively brief knead. What's your opinion?
Once the dough has started to develop gluten it can be hard to evenly distribute additions such as minced garlic. If I wanted it to be evenly distributed I would add it as the start. This would also give a stronger final flavour.
When I make pizza dough, I sometimes put garlic powder in with the dry flour and dry ingredients and dry whisk everything for maximum uniformity. I couldn't get minced garlic easily distributed either for pizza crusts. I haven't tried bread loafs yet but seems like similar issue i ran into.
Since my original comment, I found that replacing the third fold with a knead doesn't work. That's because all the minced garlic makes the dough hard to hold together. So, I've just settled for doing that third fold. Even then, it's difficult to keep it together, but I always manage. Since the dough is then refrigerated up to 48 hours, that serves to hold it in place until it's time to bake. (I've also experimented with using only garlic powder, but the garlic flavor is weak. However, I've never introduced the powder into the flour--only in that third fold.)@@GungaLaGunga
Maybe you could try a lamination technique instead of the first or second stretch&fold to get the garlic evenly incorporated.
Do you recommend combining the two methods: 5 minutes slap and folds and 4 sets of stretch and folds?
I keep to one method and prefer to do stretch and fold because it makes bread making so easy.
sounds like you spanking the baby while changing diapers!
@@vegpatchkitchen Somehow the stretch & fold seems more respectful to the dough than kneading or slap & fold ;)
@tiffcat1100 and it’s definitely more respectful to your back and arms 😂
80? You must mean F not C. That would be an oven. I do like the stretch and fold method better I like the larger holes. If I was making sandwich bread I'd probably do the knead. Thank you for the great video! Subd!
Thanks, not sure what you mean by the reference to 80 though. The internal temp of the bread should be 88c when baked. Is that what you were referring to?
Is it when I refer to room temperature? - that will be my accent. I say 18c.
sounds like changing diapers!
Throw it in the kenwood xx