You do the folding at various stages to help the gluten develop so the bread will hold its shape better once you shape and bake. No gluten free bread here! Allll the gluten.
Show this thread
Today is bake day so I’ll post some #QuarantineBread photos of various stages for the visual learners. This is my dough after punching in the salt & “folding” several times. To fold, take side farthest from you & “fold” it over the dough towards you, rotate bowl slightly, repeat.pic.twitter.com/73n0ywH0Ab
-
-
Thanks. Twitter will use this to make your timeline better. UndoUndo
-
-
-
Nice, looks dark. What kind of flour did you use?
-
I use a mix of all purpose, whole wheat and rye in these proportions for two loaves.pic.twitter.com/munfIWcD5R
- Show replies
New conversation -
-
-
Where did you find flour and yeast in DC?
-
No yeast needed! Just search the hashtag and I walked people through doing a starter. You can still order flour direct from King Arthur, Whole Foods has it some days, and Seylou has flour for pickup.
- Show replies
New conversation -
-
-
Here’s a video - excuse the production quality, it ain’t easy to video yourself dealing with dough! - of how I “fold” the
#QuarantineBread dough taken between the first and second 90-min rest periods. Tip: wet hand to avoid dough sticking.pic.twitter.com/7WN8Gp5eFhThis media may contain sensitive material. Learn moreShow this threadThanks. Twitter will use this to make your timeline better. UndoUndo
-
Loading seems to be taking a while.
Twitter may be over capacity or experiencing a momentary hiccup. Try again or visit Twitter Status for more information.