I’ve made this twice and it’s hilarious

    • southsamurai@sh.itjust.works
      link
      fedilink
      English
      arrow-up
      2
      ·
      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 :)