Ahhh, that’s essentially the same methodology as japanese milk bread, just without the tangzhong pre-mix.
But, yeah, folding and stretching develops the gluten the same as kneading, though it tends to give a more tender and “loose” crumb. Delightful way to work for sure. When I do sourdough, I don’t knead at all, it’s all stretch n fold. It gives that open, airy crumb more reliably.
Found the link I used.
https://youtu.be/Lb-rOPClbOY?si=j1Q83d0WKObOBtAH
I’m rather basic. Failed making a few no-knead loaves before realizing the difference between kneading and folding. Turns out you still gotta fold it.
I will improve.
Ahhh, that’s essentially the same methodology as japanese milk bread, just without the tangzhong pre-mix.
But, yeah, folding and stretching develops the gluten the same as kneading, though it tends to give a more tender and “loose” crumb. Delightful way to work for sure. When I do sourdough, I don’t knead at all, it’s all stretch n fold. It gives that open, airy crumb more reliably.
Bread is love, bread is life :)