How to Bake

Anything labeled “bread flour” will have a high-enough protein content, probably in the 12.5 to 13 percent range, to give your dough a generous rise. The protein translates as gluten, and the gluten is the structure

few years after the original publication of this book, I became more interested in the effectiveness of what I call the stretch-and-fold technique. The method was included in that first edition but was not emphasized to the degree that I later used it. In many of the instructions that follow, I have suggested the stretch-and-fold technique in place