Search results
Jul 31, 2023 · To perform a coil fold: With wet hands, reach under the dough and gently stretch the middle upward until the dough releases from the bowl. Roll it forward off your hands, allowing it to fold over (or “coil”) on itself. This is called a coil fold. Rotate the dish 90 degrees (a quarter turn) and repeat. Continue performing this folding action ...
Apr 3, 2020 · First Fold. The Spruce / Cara Cormack. To create the first fold, pick up one of the sides of the dough (on the right or the left) and fold it a third of the way over the rest of the dough. Brush off any excess flour. Continue to 3 of 7 below.
Kneading is hard work, especially with larger amounts of dough. Stretch and folding is better for when you don’t want to or can’t exert all that effort – such as arthritis or weakness. The dough gets hard to knead the more you have, so larger amounts of dough are easier to apply folds rather than kneading. 3.
Oct 8, 2021 · The answer is simple: time and folds. Time. Time works for two reasons. First, when we mix flour with water, the components of gluten come together, forming an elastic, extensible network. This happens without kneading or mixing: simply add water, wait, and voilá, a cohesive dough forms.
- What Is The Slap and Fold Kneading Technique?
- When Should I Slap and Fold?
- How Dough Hydration Affects Slap and Fold Kneading
- The Slap and Fold Technique: Step by Step
- Watch Me Slap and Fold Bread Dough
- What’s Next?
The slap and fold kneading technique, also called French fold, is a method for strengthening bread dough (and, more specifically, the gluten in bread dough) during the mixing phase before the start of bulk fermentation.
First, I don’t usually slap and fold until after the autolyse step, if there is one. When mixing, I typically like to break it up into stages where I hold back salt and some mixing water until later in the mixing process. I find adding salt too early makes mixing more difficult, as it has a tightening effect on the dough. While adding salt early ca...
Excessive dough hydration can make the slap and fold process a little messier and sometimes even very difficult. If your dough is highly hydrated, it can help to split mixing up into stages or even do a bassinage type mix, slowly adding water through the mix to avoid a very sloppy dough in the beginning. For instance, hold back some of the mixing w...
Dump the incorporated dough onto a clean work surfaceUsing wet hands, grab one side of the dough to your left or right with both hands in a pincher-type formationPick up the dough (it’ll hang long in front of you) and slapthe long-hanging dough down onto the counterWhile still holding the dough, stretch it towards your body (the dough slapped to the counter should stick and anchor so the whole mass elongates)This video illustrates how a wet dough can go from super shaggy and loose to nicely strengthened by the end. It’s worth a minute to scroll back and forth through the video to see how this transformation takes place in just a few minutes of kneading. To see more of my technique videos, head over to my YouTube channel.
This kneading technique can be used with almost any of the bread recipes here at my site. Specifically, I like to use it with higher hydration doughs like My Best Sourdough Recipe. Or, take a look at each step of the sourdough bread-making processto learn more. Happy baking!
18. The purpose of all kneading techniques is the same: as @rumtscho wrote, to stretch and align strands of gluten. The traditional kneading method is to fold the mass of dough on itself, press it together with the palm of the hand, turn, and repeat. With very high hydration doughs this is impossible because the dough will hopelessly adhere to ...
People also ask
Should you knead or fold dough?
Why do you fold bread dough?
What is the difference between folding and kneading bread?
How do you fold bread dough?
Should you fold or knead bread?
Is kneading more effective than folding a dough?
Nov 9, 2021 · Stretch and folds are great to use in a basic sourdough recipe and definitely at the beginning of any sourdough recipe. On the other hand, coil folds are much more gentle and are better suited to the end of stretching and folding or even during the bulk fermentation stage. This can be necessary for dough that isn't developing gluten in a normal ...
