"Joe Doe" > wrote in message
...
> In article
> >,
> "Dick Adams" > wrote:
>
>
> >
> > > Roland
> >
> > If your name is Roland, why do you identify as Joe Doe? The was a
Roland
> > at r.f.s. once in past years -- he was very knowledgeable.
>
>
> Same Roland.
>
> Just got tired of spam, hence the anonymity.
>
> Almost gave up baking completely since moving to Texas (too hot to heat
> up the house in summer). I let all my cultures die. Got a culture from
> someone locally recently. Interestingly, this culture raises bread very
> quickly but is very mild (it almost doubles every 1-2 hours). It is
> almost akin to the SDI Russian starter.
>
> Just started baking again and bake irregularly. Will post a picture
> when I bake next.
>
> Have lurked here occasionally every few years.
>
> The level of knowledge and commitment to baking has grown tremendously
> since the time I used to participate here long back.
>
>
> Will probably, go back to lurk mode. Just jumped in here, because I
> notice this question comes up often.
>
> I think intensive kneading makes a uniform crumb. Wet doughs have
> weaker walls of individual air cells so they may fuse to form larger
> cells.
>
> When you introduce the air pockets by shaping (i.e. make a rectangle and
> then roll it up and repeat the cycle or do cycles of stretch and fold)
> you are simply using a different trick to introduce air cells into the
> dough.
>
> Roland


do cycles of stretch and fold

"Stretch and fold" seems a common direction, and I would assume it means
that, even if you practically pour your dough out, stretch it when you have
put it onto a flat surface (marble) to an even larger size and then fold it
into half 'sort of' gently, and then decide how many times you wish to
stretch and fold it?

Thanks, Dee