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I really like how this started with "I want a no fuss method" and have ended up all baker.. top marks
bluehuw-
I’d argue it’s still a no fuss recipe, especially in comparison to the more labour intensive Dan lepard recipe I was originally working from (no shade on Dan, it worked really well, and the bread was good, I just don’t have the time for that currently), am now tweaking to get the best results I can, whilst also keeping it as easy labour.
I’m hoping little tweaks lead to visible and tasteable improvements.
cornelius_blackfoot
Question. Trying to build some strength into my dough, think that may be the way forward for more holes and rise when baking.
So my question to the hive mind is this. Is it worth stretching and folding my dough, after my ferment, but before proving (which I usually do for a couple of hours, so it doubles - about - in size)
See picture for the stage at which I’m thinking of ading in some stretching and folding. My main concern is knocking out too much air.