web analytics
Stretch and fold - Forno Bravo Forum: The Wood-Fired Oven Community

Announcement

Collapse

Photo Galleries are back! Instructions below.

Dear forum users,
Thank you for your patience with the Photo galleries. We've got your galleries online!
We have finished writing a custom script to migrate the PhotoPlog to vBulletin5’s albums.

Unfortunately V-Bulletin killed the "Photoplogs" in their software upgrade which was unforeseen and we're the first development group to have written a script for getting the galleries back... that said, it took some time to reverse engineer the code and get the albums to move over seamlessly!

Forum users will be able to access their “PhotoPlog” images through their user profile page by clicking on the “Media” tab.
They will also be able to browse other albums by going to the albums page. (On the forum site, there is a link in the black bar beside “Forums” to the albums.)

In order for users to create an album please follow the steps below.
1) Go to user profile page and click “Media”
2) Click Add Photos
3) Enter Photo Gallery Title in the first field
4) Click Upload or Select from Photo Album to add photos
5) Click Post
6) Once posted, the album will be created as a “Topic” on the albums page for the public to see. The topic title will be the “Photo Gallery Title” they created before uploading their photos.


To create this migration path we used vBulletin5’s default album structure. Unfortunately, it won’t work like the “PhotoPlog” but is an album/gallery component on the forum now.
See more
See less

Stretch and fold

Collapse
X
  • Filter
  • Time
  • Show
Clear All
new posts

  • Stretch and fold

    I made a better-than-average schiacciata tonight, and I think I might have stumbled onto something. I did not ferment dough over night, and wasn't particularly gentle. While I did weigh all of my ingredients and proofed my fresh brewers yeast in water before adding it to the flour (thanks for the tip Jim), I did not do a great job of hand kneading -- I was late for tennis.

    But, I stretched and folded the dough twice, using a serious letter-fold technique, where you also fold in the corners before completing the second fold. I sealed the seam both times.

    The crust was definitely more crunchy -- not mushy, and the crumb had a nice hearth bread texture. It was springy in the crumb and well developed in the crust.

    This could make you think that proper folding, which allows the gluten strands to line up, really makes a big difference? Stretch and fold, and forget the rest?
    James
    Attached Files
    Last edited by james; 05-04-2007, 01:53 AM.
    Pizza Ovens
    Outdoor Fireplaces

  • #2
    Re: Stretch and fold

    James,

    Nice looking bread. You're turning pro. At least one North American baker, Jeffrey Hamelmann at KA, recommends cutting down mixing times and folding at least once during the bulk rise. The purpose, as you say, is to elongate the gluten strands, making for a better crumb and crust. Well done.

    Jim
    "Made are tools, and born are hands"--William Blake, 1757-1827

    Comment

    Working...
    X