Author Topic: How I make my NP dough  (Read 53559 times)

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Offline rsaha

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Re: How I make my NP dough
« Reply #220 on: October 16, 2014, 11:47:27 AM »
I am wondering about slap and fold vs. stretch and fold. I watched the video posted at the beginning of this thread. It appears to be an aggressive slap and fold. I also see a lot of references to stretch and fold which, googling a bit, seems to be a much gentler approach. Do you still use the aggressive slap and fold technique?

Also, in your initial mixing in the KA do you use the lowest speed? I have been using speed 2 and am wondering if I am overworking the dough. I find it hard to get it much past 12 inches and I never have the cornice as big as you do. I am using 275g balls.