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Kneading, hydration, gluten content, and holes(coarsely-textured crumb)
On 9/18/04 9:48 AM, "Wcsjohn" > wrote:
<snip> good description of folding process... > Repeat as many times as necesssary times, leaving the dough to rise until > doubled, after the last stretch and fold, before dividing into loaves. The > dough will be very soft but astonishingly springy and quite easy to handle. John, At the point where you've finished the stretch & fold, is there is reason why you do not then separate into loaves for the final rise? Will > > HTH > > John > > > > > _______________________________________________ > rec.food.sourdough mailing list > > http://www.otherwhen.com/mailman/lis...food.sourdough |
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