The Stretch and Fold Technique from Peter Reinhart

Peter Reinhart demonstrates a technique from his book "Peter Reinhart's Artisan Breads Every Day." Available in bookstores November 2009. www.tenspeed.com

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  Howto & Style

[Archi Bald]

the panettone i made was in fact a loaf of brioche with orange zest and raisins in the middle. i made it from a brioche recipe because apparently the true milanese panettone's recipe is a well guarded secret. the dough was very runny and sticky so this method didn't work so well. i added more flour to make it come together but it diluted the flavor and the end product was dry and not fibrous like the ones i buy at the store.

[Archi Bald]

can i use this method for sweet breads like panettone and brioche? i made a panettone dough with a very high hydration so i remembered this technique but it didn't go so well, it was still very sticky and gooey. could this be because of the butter and the eggs, perhaps the sugar!?

[foodsenses]

It's a Must book to anyone who is into baking!

[diontoldme]

Fantastic instruction.  Thanks!

[bluevik]

I just made this dough last night -- puffing up nice in the fridge.

[mercednative]

my man

[Teresa Vigil]

I am so happy to find these videos. I do own the book and its thshsed form overuse. I cant say enough good things about how I can now make bread. Thank you from the bottom of my heart. This book is a MUST for anyone! teresa vigil

[dol44christ]

I have a biga fermenting as I type - now I need your book!!

[Corrin Phillips]

Peter, We love you!!! Thank you for teaching us how to make really, really good bread. You are the GURU!