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Apr 27^th, 2025 at 6:44pm

Derek Offline
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Today I tried something different - pull and stretch dough.

Link to video showing process below.

I am keen to get started with sourdough and have, as you do watched a large number of videos. One thing that caught my eye was how they pull and stretch the dough rather than knead it. I also found other videos where people use it for other breads as well.

Well today was test day.

I used my usual no knead two cup recipe which is:

2 cups bread flour
1 teaspoon bread improver
3/4 teaspoon sugar
3/4 teaspoon salt
1/2 tablespoon instant yeast
1 teaspoon olive oil
250 ml very warm water

I mixed the dough and set it aside for 30 minutes and then did the first pull and stretch, another 30 minutes and another one, and after another 30 minutes a third one.

I then left it a further 30 minutes at which stage the dough had risen around 3 times the size of the original mix or perhaps even more. Then shaped and placed the dough in my vienna bread tin and left it for 40 minutes to rise again.

Into the oven at 220 degrees for 35 minutes.

What can I say!!!! For two cups of flour it rose far more than any loaf I have ever made and was the lightest softest bread with a beautiful crusty outside.

I just wished I had taken photos of the process. Next time.

https://www.youtube.com/watch?v=QYzxulQY1Gc

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Reply #1 - Apr 27^th, 2025 at 6:58pm

Kevvie Offline
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Hi Derek
Another great looking bread. Thanks for the info and photos
Kev

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Reply #2 - Apr 28^th, 2025 at 10:32am

Bear Offline
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Certainly looks good thank yo7

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Reply #3 - Apr 30^th, 2025 at 5:43pm

Derek Offline
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I am still playing and today was a grain loaf. Much leather for us all.

I decided on a pictorial to show how I did it. Next time I will try a drier dough as I thought it a bit sloppy, but that is just me.

Now this is still only a two cup of flour loaf. The dough gets lighter and airier after each stretch and pull. It does take a few hours but the stretch and pull is just a matter of a minute each time

Here are the photos:

1. The mixed dough
2. First rise - after 30 minutes
3. Second rise after 1st pull and stretch- another 30 minutes
4. Third rise after 2nd pull and stretch - another 30 minutes
5. Fourth rise after 3rd pull and stretch - another 30 minutes
6. Shaped and on the tray. Mist sprayed with water and sprinkled with bread grains
7. After a 40 minute rise and ready for the oven
8. 35 minutes at 220 degrees and cooked

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Reply #4 - Apr 30^th, 2025 at 5:45pm

Derek Offline
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We reckoned it deserved a trophy photo Grin

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Reply #5 - Apr 30^th, 2025 at 7:56pm

Kevvie Offline
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Hi Derek
What about being The king of home cooking Grin

Kev

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Reply #6 - May 1^st, 2025 at 3:43pm

Derek Offline
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Kevvie wrote on Apr 30^th, 2025 at 7:56pm:

Hi Derek
What about being The king of home cooking Grin

Kev

Far from it mate.

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Reply #7 - May 1^st, 2025 at 7:04pm

Derek Offline
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Sliced photo. A very, very light bread.

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Reply #8 - May 1^st, 2025 at 7:33pm

Kevvie Offline
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HI Derek
Yes Looking good.
Kev

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Reply #9 - May 5^th, 2025 at 6:41pm

Derek Offline
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I drove down to the shop today and whammo, shut for Labor Day however the butcher was open so went in for a browse.

Noticed he had a big tray of bacon hocks and not far away packs of both green and yellow split peas so I thought pea and ham soup for dinner.

Of course with pea and ham soup you do need some good crusty bread.

Once again this is my two cup of flour bread recipe I always seem to be using but this time, using the pull and stretch method the dough expanded so much I made three loaves the same size as what I would normally make for two.

Turned out really good with a nice crust all round, as did the soup.

Enough soup for tomorrow dinner and some for the freezer for when we head off on our trip.

I was intending to weigh the dough this time so the loaves were the same size but a flat battery in the scales put an end to that. Grin

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