Chapter 2: The First Two Loaves
In This Lesson
Each Stretch/Fold is a very quick process. It only takes a couple of minutes. Over the course of the four Stretches, the dough will become elastic, smooth, and supple. It will become progressively easier to work with. Bulk Fermentation is a phase of development where you are allowing the dough to expand. Think of bulk fermentation simply as the dough doubling in volume.
-
Add a short summary or a list of helpful resources here.