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I’m currently stretching and folding whilst I’m doing my bulk ferment, so hourly for the first four hours (and or when I can be arsed before I go to bed) and then let it do what it does overnight.
Thinking of replacing some of my white flour with an ancient grain equivalent and the wholewheat component entirely with the ancient grain equivalent but will do one see how it goes make adjustments and then the other..Edit: Seems the ancient grains are all wholemeal so will swap out the wholemeal flour for the ancient grain variety and see how that goes..
cornelius_blackfoot
That looks delicious!
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?