I’ve made this twice and it’s hilarious

      • southsamurai@sh.itjust.works
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        1 year ago

        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 :)