Stretch & Fold Technique for Making Bread
A video explaining how to use the Stretch and Fold Method for making an aerated sourdough bread with an open crumb structure. To follow along with the video the recipe you need is the following: 375g Wholewheat Flour 375g Bread Flour 525g Water (plus more for watering your hands through the process) 18g Salt 250g Sourdough Starter fed twice in the 24h before baking
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