In some of the German baking forums the pot-baking (New York Times Recipe) was hotly discussed.
Some people baked it and were a bit baffled as to the folding method, as in Germany doughs are all kneaded and then formed into loaves.
Could you english-speaking people please explain what the folding actually does?
I was under the impression one folds a dough so the gluten develops without heavy kneading which has the added advantage that less air (=oxygen) is kneaded into the dough and so Vitamins (like Vit. E) are not oxidised to the extend they can be when mixed for 10 minutes in a commercial machine. So the folded loaves would have better taste and better colour.
I have been told that - oh no! - the folding is only to form the breads and has nothing to do with gluten formation...
So what are your opinions?
Bill, Dom, Jeremey and everybody else...