Slap and stretch which is which please explain

It is my understanding you must start the machine and set your grind before you start adding the grains.

I would have thought to preheat the oven & then bake in the cold Dutch oven. Has anyone tried it this way?

ive been trying to make bread at home but never wait long enough for the yeast to rise i think. its always so dense. i keep trying tho. soon ill get it. my gf recently took a class with her mom on sour dough and i though that was really cool because i we could share our new hobby together. it went horrible. not the bread but we just bickered the whole time about stupid stuff like hot or cold oven. its called a dutch oven and i figured all ovens need to preheat. my logic. her logic was, "its not on this instruction sheet from class so, no Anthony's wrong. im like does it say to use it cold? nope, so whats your logic again nae? oh then a fly landed on the starter jar and she had a meltdown. safe to say i wont be baking any bread with my gf.

Why is my dough hard to stretch even though I perform my first set of stretch and fold?

This was THE BEST video about adding inclusions to bread. I’ve recently taken up sourdough, and my first attempt at inclusions led to a WONDERFUL loaf thanks to this :) thanks for keeping the video short and making it so easy to follow!

Hi usually I rest my dough for 30mins after stretch and fold. How to know exactly when should I perform my stretch and fold?

Hi my dough is not that stretchable especially the 3rd and 4th stretch. Hardly can stretch 😢

Hi every time when I do each set of stretch and fold ,the third and 4th it’s very hard to stretch ,should I still finish or just stop stretching my dough?

I do this too and after a couple of bakes the bread tastes wonderful.I take my paté fermente ( 200 grms for 1kg flour) from the dough after the bulk first prove and it keeps for a week in a sealed plastic box.

Thanks a lot for this video, especially the information at the end is very helpful! I started baking homemade bread and experimenting with flour recently and it happened to me several times that the bread sliced ​​while warm looked undercooked. I couldn´t figure out why, which was frustrating. Now I see all I have to do it let the loaf cool! :) Thanks and greetings from the Czech Republic!

Could we use cheese cloth instead , to prevent the loaf from sticking?

Hello can I ask why you haven’t added yeast to this bread?

I am new to milling, tried to fine grinding and my mill was getting stuck with fine flower flakes, I will try double milling. Thank you.

How do you align dots to the correct coarseness after cleaning stones. Thanks

They serve hot fresh fougasse in one of the troglodyte (caves) restaurants near Saumur in France, served with options of goats cheese, butter, rillettes etc 😊

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I like your curvy corner loaf tins ❤

I had considered getting a Komo (pretty n versatile). I watched many videos for several grain Mills. Thank you for your demonstration and you also u give details that I haven’t heard anywhere else I was surprised to see that in the course option, the grain comes out with varied results. How is the maintenance on the machine? Have you had to replace parts? Have you ever had any problems with bugs because the floor that stays inside mechanisms?

Thank you so much. I just started journey learning to bake and milling my own fresh flour. You are a great teacher. Your explanations have given me some nuggets that really helped me understand the process better You mentioned the though can be left to rest up to an hour I have heard about over proofing can make bread cave in. So I learned from you if I understood correctly is that then you can let it sit and rest longer to proof/ ferment because you use less yeast than most recipes call for?

I've just found your channel. What I don't understand is that at your first "stretch and fold" your dough doesn't stick like a limpet to your hands. Even by third, my hands are again totally caked ... and I'm almost down to half a loaf! 😂 Even after shaping, my tea towel sticks to the dough ... losing even more.

@6:19 "You dont want the mill stones to grind against each other" If the machine is calibrated correctly they shouldn't do that, no matter what setting you put it in.

Excellent video! I’ve been making sourdough for 45 years now and just now decided to try to stretch and fold method. I gotta say it’s all around easier and less invasive. My bread has more rise and bigger air bubbles😍. Although & strangely “oven spring” seems to be the same, I know it’s not! I certainly leveled up after watching this video. Edit: I haven’t been making bread since before I was born!!! 😂. Just 4 or 5 years. Btw you could do a voiceover for any thing and I’ll tune in. Very soothing and professional. (I hope that did not come off creepy.)

Great video! How come they don't stick to your bench scraper or your hands? :)

Can I use oat milk ?

I am going to do stretch and fold from now on!

How do you get it to not stick? I could literally fill the whole thing with a half-inch layer of flour and it still sticks in there

Hello 😀, I love your videos! Is there a pizza dough recipe video please?

Interesting method of creating the cross. In my area these buns are only available during Lent and they apply the cross after baking, with confectioners sugar/water frosting

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How would you form this into a single round loaf at this point? I'm struggling to find a reliable, repeatable way to pinch those spiraly sides together and then underneath. Either my inclusions start poking out or the underside comes undone during the final proofing stage and it goes flat instead of rising upward.

I added 2 tBS of oil ok or not thankyou 10:50

You taught me how to shape dough into a bread tin.I thank you very much Christian from Aotearoa new zealand

I enjoyed this! I’m impressed with how the cold Dutch oven worked! Now I would like to see a test with a cold Dutch oven going into a hot oven, that could be the sweet spot! I’m about to bake a sour dough loaf in a cold Dutch oven but the oven heated to 450F. It will have 25 minutes with the lid on and then another 22 minutes with the lid off but the heat reduced to 375F. I’m actually doing this in My new Le Crueset bread cloche.

I always use a cold Dutch oven into a preheated oven for 40 minutes and then uncovered for 12-15 minutes at 450. It's a lot less fuss.

I would say there was difference in the crumb with the preheated one being slightly better. Thanks for this well done trial. A good script too. I was a little surprised you bake to 94C internal temperature to get a sandwich loaf crumb rather than 99C to get full starch gelatinisation given that this is a lean dough. Not a criticism, just a comment. Cheers and thank you for doing this test.

If you cook it for an hour, then after an hour put a tea towel under the lid, it soaks up the condensation and you don’t get wet bits on top. I regularly make this loaf, it’s so easy.

Try just preheating the lid :)

Great idea! I was just curious, how do you wash/clean your tea towels after use? Thank you!

If i do this with sourdough should i do this right after kneading or when shaping after its already done fermenting?

I see people having the same issue I do , dough surface tearing and breaking at certain point during the kneading, but also nobody asks you what’s your kitchen temperature or what’s the final temperature of your dough when you finish your dough. If the dough is under 25°C or 77°F or even lower when you are DONE kneading then there is the problem I guess , this may sound like a statement rather then a question , but I don’t see any other reasons, what are your thoughts on this ?

Whoa. Those holes are way too big

Looks delicious 😋

It’s great to see you mixing the bread at every stage. I see that it seems to stick to your hands quite a lot earlier on. I became disheartened when I first tried and this happened to me, but it seems that this is part of the process.

Thanks for the explanation and photographing the actions from the right angle, as if I were doing it together with you. Now I understand how to knead dough (slap and fold method).💯

Fiasco 😊 9:10

Brilliant.Thanks❤

Thank you.Exellent example🙏

Coat the dog bowl for the dough with oil and flour before resting and cooking the dough.

No Dutch oven works best. Dollar Tree has 8" stainless steel dog water bowls for $1.25. You need 2, one for the bread and one for a cover. They can go directly into the preheated oven. Remove the labels and the rubber ring before cooking.