Last two loaves have turned out holier than the ones I was making a couple of months back, have incorporated hourly stretching and folding into my no knead recipe and it’s done wonders for it.
Think I’ve got it down now, so will start to incorporate some ancient grains (einkorn, emmer and khorasan) and see if I can get similar results.
I always quite liked the 'slap and fold' method. A bit more involved than not kneading at all, but it's quite fun and the resulting gluten structure tends to be really tight and elastic.
I'd imagine you'd need to work the dough a little more for ancient grains with low gluten?
Last two loaves have turned out holier than the ones I was making a couple of months back, have incorporated hourly stretching and folding into my no knead recipe and it’s done wonders for it.
Think I’ve got it down now, so will start to incorporate some ancient grains (einkorn, emmer and khorasan) and see if I can get similar results.
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