Made Stretch & Fold Bread with 65% Hydration Dough

Antilope

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Made Stretch & Fold Bread with 65% Hydration Dough. This is a No-Knead bread using firm bread dough.
I used the stretch and fold technique on 65% hydration light wheat bread (half bread flour & half whole wheat flour).
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It came out as good as when I make the recipe from kneaded dough. I adapted the Panama bread stretch & fold recipe that is on Sourdoughhome.com. I also made a Tangzhong roux from the 1/2 cup of water and 3 Tbsp of bread flour, which I always do to this recipe when making the kneaded version.
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Here's the recipe I used:
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No-Knead Stretch-N-Fold Honey Wheat Bread
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This makes a delicious loaf of bread with very little effort.
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Makes a 1-1/2 lb sandwich loaf of Honey Wheat Bread without kneading.
No mixer, bread machine or hand kneading required.
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You just need a wooden spoon and a couple of mixing bowls along with a loaf pan.
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This recipe uses a series of stretch and fold techniques on regular firm dough to replace kneading. The bread is baked in a regular loaf pan.
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Total time, about 4 hours, mostly rising and waiting. Actual hands on work, about 15 minutes.
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Ingredients:
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1 3/4 cups (225 g) Whole Wheat Flour
1 2/3 cups (225 g) Bread Flour
4 Tbsp (30 g) Wheat Germ, raw or toasted
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2/3 cup (160 g) Milk, lukewarm
1/2 cup (120 g) Water, lukewarm (used for Tangzhong roux with 3 Tbsp bread flour)
1 Egg (50 g), beaten (or 1/4 cup Eggbeaters egg substitute)
2 Tbsp (40 g) Honey or Brown Sugar
2 Tbsp (15 g) Ovaltine Classic Malt Powder (do not use chocolate flavor) - optional
2 Tbsp (15 g) Non-Fat Dry Milk or Dry Coffee Creamer
1 1/4 tsp (9 g) Table Salt
2 1/4 tsp or 1 packet (7 g) Instant or Active Dry Yeast
3 Tbsp (45 g) Butter, softened
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Directions:
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In a large mixing bowl, stir together the Whole Wheat Flour, Bread Floor and Wheat Germ. Mix well.
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In a smaller bowl, mix in the milk, water (or cooled Tangzhong roux), beaten egg, honey, Ovaltine, non-fat milk powder, table salt and yeast. Mix well. Let sit for 15 minutes.
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Stir the mixed liquid into the flour mixture. Mix until the flour is completely moistened. Mix in the softened butter. Add enough additional water or flour as needed to form a slightly sticky, firm, ball of dough. Mix well until everything is evenly incorporated.
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Form dough into a ball, place in covered bowl and let rest for 45 minutes.
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Remove dough from bowl, do the first of three stretch and folds on the bread board.
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Stretch and Fold Technique:
-Press and stretch the dough into a 12 by 9 inch rectangle. Dust lightly with flour, as needed.
-Take the top (12-inch) edge of the dough and fold it down to the middle. Press dough flat.
-Take the bottom (12-inch) edge of the dough and fold up to the top edge. Press dough flat.
-Take the right edge of the dough and fold it over to the middle. Press dough flat.
-Take the left edge of the dough and fold it over to the right edge. Press flat.
-Return dough square to the bowl and cover. Rest 45 minutes.
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Remove dough from bowl, do the 2nd stretch and fold on the bread board and return the dough to the covered bowl for another 45 minutes.
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Remove dough from bowl, do the 3rd stretch and fold on the bread board and return the dough to the covered bowl for another 45 minutes.
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Remove dough from bowl, form loaf by rolling or pressing dough out into a 10 x 10 inch rectangle. Roll dough into a sausage shape. Pinch seam closed along length of dough. Rotate loaf to place seam on bottom. Flatten about 1 inch on each end of roll and fold under loaf.
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Place formed dough in loaf pan, seam side down. Use an 8 x 4-inch or 9 x 5-inch loaf pan. Cover with plastic wrap and allow to rise in warm place until doubled and it has risen about 1-inch over the edge of the loaf pan, about 60 minutes. Remove plastic wrap.
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Bake in a pre-heated oven at 350-F degrees for 45 minutes, until done, or until center of loaf reaches 200-F on a digital probe thermometer.
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Remove from loaf pan and allow to cool before slicing.
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Makes one 1-1/2 lb loaf of bread.
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To add rolled oat topping, after loaf is formed and placed in loaf pan, before rising:
-Using a pastry brush, paint plain water over entire top of loaf to moisten dough.
-Sprinkle 1/4 cup of Quick Rolled Oats over top of moistened loaf and press on oats to make them stick to dough.
-Allow loaf to rise and then bake as stated in recipe above.

badge posted by: Antilope on November 04, 2013 at 7:31 pm in Baking, yeast
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reply by: Antilope on November 04, 2013 at 7:52 pm
Antilope

Here's a link to a YouTube video showing the Stretch & Fold technique I used on the firm bread dough:
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Panama bread's first stretch and fold
https://www.youtube.com/watch?v=hxqmWxWBDSQ
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Panama Bread's Second Stretch and Fold
https://www.youtube.com/watch?v=kLuMfEJnNW0
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Panama Bread Third Stretch and Fold
https://www.youtube.com/watch?v=Sy52miUA6XE
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reply by: PaddyL on November 04, 2013 at 10:36 pm
PaddyL

That is one beautiful looking loaf of bread!

reply by: Antilope on November 05, 2013 at 1:11 am
Antilope

Thanks. I'm surprised this stretch and fold technique worked so well, especially on firm whole wheat dough. It works well on slack dough also. I didn't knead the bread one stroke. It was all pressing out into a square sheet with a little stretching and folding with 45 minute rests in between. I will try this next on a loaf of white bread.

reply by: omaria on November 05, 2013 at 9:55 am
omaria

Like Paddy said, a beautiful loaf ! Thanks for the detailed instructions. I am going to try this bread next. Will let you know how it turns out for me.

reply by: Wonky on November 05, 2013 at 10:55 am
Wonky

Beautiful loaf of bread...I watched all the video's. Appears to be very simple. Going to give it a try. Thanks for all the info.

reply by: frick on November 05, 2013 at 2:39 pm
frick

That's beautiful. I haven't tried the Tangzhong roux method & my neighbor loves wheat bread. My list of new things to try is long, but this will go on it. Thanks for posting.

reply by: Antilope on November 05, 2013 at 2:51 pm
Antilope

The stretch and fold technique should work with any conventional (kneaded) yeast dough bread recipe. I wanted to try it on whole wheat first, because I thought that would be the one that really tests it. This is just my standard whole wheat bread recipe, but using the stretch and fold technique instead of kneading.
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I thought that stretch and fold was only for slack, high hydration doughs. That's usually where you see it mentioned and used. But on Sourdoughhome.com they had a stretch and fold recipe using reguar, firm bread dough (called Panama bread - a white bread). So I applied the technique to my whole wheat recipe and it really worked.