Session 195 — No-Knead Bread Variation (Folding Technique Upgrade)
← Block 43–44: Bread — Lean Doughs Overview
Skill: Stretch-and-fold technique during bulk fermentation; shaping surface tension Read first: No-Knead Crusty White Bread — King Arthur; try incorporating 3–4 rounds of stretch-and-fold during the first 2 hours
What you're learning: The "better" part of Better No-Knead Bread is using the stretch-and-fold technique instead of just leaving the dough alone. This builds more structure and improves the crumb. Compare your Session 195 loaf to Session 194's — the crumb should be more open and even.
Full Meal: Bread loaf #2 with hot soup (minestrone, lentil, or whatever's in the fridge) — warm bread and hot soup is a legitimate meal
🎥 Compare Notes: How to Fold Your Bread Like a Pro — America's Test Kitchen — Watch ATK's technique for stretch-and-fold timing and how folding develops gluten structure without kneading.