Comments on: Folding the Dough: Video

By: Kepykla nr. 5 » Blog Archive » no more going to the dark side with your flying saucer eyes

Fri, 31 Jul 2009 10:10:29 +0000

[...] 72oF, paliekame kambario temperat?roje. jei aukštesn? – paliekame šaldytuve. tešl? lankstome po 45 ir dar 45 minu?i? (taigi – po 45 min. ir pusantros valandos). svarbu po antro sykio [...]

By: The Yumarama Bread Blog » Blog Archive » Stretch and Fold: you don’t need to knead

Sat, 07 Feb 2009 22:14:06 +0000

[...] Susan of the WildYeastBlog offers a video of her folding technique on her page here. [...]

By: Ruth Graham

Ruth Graham — Tue, 27 Jan 2009 12:52:18 +0000

It’s a privelege, yourwhole website, so clearly written. Thank you.

By: Squaw Bread « Foolish Poolish Bakes

Squaw Bread « Foolish Poolish Bakes — Thu, 04 Dec 2008 05:21:07 +0000

[...] 2 or 3 minutes until the dough is smooth. Bulk ferment the dough for 2 1/2 hours (with three folds at 30 minute intervals). Divide and shape two sandwich loaves. Proof the loaves in tins for a [...]

By: Susan

Susan — Tue, 17 Jul 2007 12:09:45 +0000

Kippercat, it’s about 2 kg of dough. A lesser amount would be a little more manageable to fold. On the other hand, if you have a big enough container and a reason to make a large amount of dough, even several times this amount can be folded relatively easily within the container.

By: Kippercat

Kippercat — Tue, 17 Jul 2007 07:09:34 +0000

Hi Susan, I finally managed to watch your video. I like the idea of using a container like that. One question – how much dough is that? I’m used to working with one loaf at a time so that looks like a lot.

By: ejm

ejm — Wed, 11 Jul 2007 19:10:45 +0000

I do love it, Susan. I confess that I haven’t made a lot of things from it but I have made boules from the recipe for “Acme’s Rustic Baguettes” many many times. It is one of our standard dinner breads – one that I make to take over to friends’ houses. I don’t think it has ever failed me.

And I read it cover to cover… I use her folding technique for any slack dough bread.

But I have yet to figure out the slack dough hand kneading technique she describes in detail near the beginning of the book. I’ve stared at the text and photo many times and then just gone ahead and used the technique that I’ve blundered onto myself. (dough scraper in one hand and slopping about and stretching if at all possible with the other hand)

-Elizabeth

By: Susan

Susan — Wed, 11 Jul 2007 05:44:25 +0000

Elizabeth, how true. Do you love Maggie Glezer’s book? I have only had it for a short time but it’s gorgeous and the things I’ve made from it have been wonderful.

By: ejm

ejm — Tue, 10 Jul 2007 16:44:30 +0000

I too am very much enjoying reading your thoughts on bread baking.

And isn’t this folding method fabulous? When I discovered it (via Maggie Glezer’s “Artisan Baking Across America”), I couldn’t believe how much more simple it was to knead slack dough!

-Elizabeth

By: Susan

Susan — Tue, 10 Jul 2007 00:22:00 +0000

Kim,
Thank you for stopping by! I’m glad you like the site.