Wcsjohn wrote:
> There wasn't a "first time around" on this list<g>. Most of the discussion
> about Stretch 'n' Fold has been on alt.bread.recipes, that was the forum in
> which I was most active when I decided that the technique was well worth
> popularising.

Oh good, then I'm not loosing my google touch. Although I should have
thought to branch outside of this newsgroup...

> The method you're using, interestingly, is the way Carol Field describes
> Ciabatta dough being kneaded in Italian bakeries. Did you evolve the method
> yourself or were you following Ms Field?

All by myself, thinking I was "stretch and fold"ing all along. ;-) It's
really quite natural with a high hydration dough as there is no need to
worry about getting it off your hands until the end.

>
>Wcsjohn wrote:
>> There wasn't a "first time around" on this list<g>. Most of the discussion
>> about Stretch 'n' Fold has been on alt.bread.recipes, that was the forum in
>> which I was most active when I decided that the technique was well worth
>> popularising.
>
>Oh good, then I'm not loosing my google touch. Although I should have
>thought to branch outside of this newsgroup...
>
>> The method you're using, interestingly, is the way Carol Field describes
>> Ciabatta dough being kneaded in Italian bakeries. Did you evolve the method
>> yourself or were you following Ms Field?
>
>All by myself, thinking I was "stretch and fold"ing all along. ;-) It's
>really quite natural with a high hydration dough as there is no need to
>worry about getting it off your hands until the end.

Unless, of course, the phone rings 2 minutes into the knead<g>

John

>
>Wcsjohn wrote:
>> There wasn't a "first time around" on this list<g>. Most of the discussion
>> about Stretch 'n' Fold has been on alt.bread.recipes, that was the forum in
>> which I was most active when I decided that the technique was well worth
>> popularising.
>
>Oh good, then I'm not loosing my google touch. Although I should have
>thought to branch outside of this newsgroup...
>
>> The method you're using, interestingly, is the way Carol Field describes
>> Ciabatta dough being kneaded in Italian bakeries. Did you evolve the method
>> yourself or were you following Ms Field?
>
>All by myself, thinking I was "stretch and fold"ing all along. ;-) It's
>really quite natural with a high hydration dough as there is no need to
>worry about getting it off your hands until the end.

Unless, of course, the phone rings 2 minutes into the knead<g>

John

>
>Wcsjohn wrote:
>> There wasn't a "first time around" on this list<g>. Most of the discussion
>> about Stretch 'n' Fold has been on alt.bread.recipes, that was the forum in
>> which I was most active when I decided that the technique was well worth
>> popularising.
>
>Oh good, then I'm not loosing my google touch. Although I should have
>thought to branch outside of this newsgroup...
>
>> The method you're using, interestingly, is the way Carol Field describes
>> Ciabatta dough being kneaded in Italian bakeries. Did you evolve the method
>> yourself or were you following Ms Field?
>
>All by myself, thinking I was "stretch and fold"ing all along. ;-) It's
>really quite natural with a high hydration dough as there is no need to
>worry about getting it off your hands until the end.

Unless, of course, the phone rings 2 minutes into the knead<g>

John

"Wcsjohn" > wrote in message
...
snip>
> Unless, of course, the phone rings 2 minutes into the knead<g>
>
> John

Which is why Nancy Silverton developed a one-hand knead. She sort of flings
it and folds it over itself.
Janet

"Wcsjohn" > wrote in message
...
snip>
> Unless, of course, the phone rings 2 minutes into the knead<g>
>
> John

Which is why Nancy Silverton developed a one-hand knead. She sort of flings
it and folds it over itself.
Janet

"Wcsjohn" > wrote in message
...
snip>
> Unless, of course, the phone rings 2 minutes into the knead<g>
>
> John

Which is why Nancy Silverton developed a one-hand knead. She sort of flings
it and folds it over itself.
Janet