(Supplementary material to the Beginner's Handbook) The book will be available soon!
If there's one step in sourdough bread baking that beginners fear the most, it's kneading the period after. But this is where the magic really happens! A Folding service not just "kneading": it's what gives the bread its shape, it's what gives it those beautiful big bubbles and makes the loaf stand up in the oven.
In this post, I'll show you the three most important techniques I use in my recipes, and when to use which folding method is recommended.
Why fold it?
- Many people ask: "Isn't it enough to just let him wake up in peace?" The answer: No. Folding has three important roles:
- It strengthens the skeleton of the glue: With each stretch and fold, the gluten fibres are arranged so that the dough becomes more elastic and stronger.
- Arrangement of gas bubbles: Helps to make the sourdough the gases produced by the bread should be evenly distributed, so that one half of the bread is not compact and the other half is not full of holes.
- Temperature equalisation: The edge of the dough is always cooler than the middle. This is mixed with the fold, so it rises more evenly.
1. Petal drive
This is usually done by access used at the beginning, when the dough is still "wild" and needs to start to settle.
How to do it?
Leave the dough in the bowl.
Wet your hands (to avoid sticking).
Reach under the dough on one side ("North"), grab the edge.
Pull up gently until it gives way (but don't break it!).
Fold it over the middle of the dough.
Rotate the bowl 90 degrees and repeat: "South", "East", "West".
Keep going round and round until you feel the dough start to resist and tighten. When you've come around, flip the whole dough over (what was on top should now be on the bottom) and put it back in the rising bowl.
2. Lamination
The most spectacular method. This is usually done once after the first rest. It's also a great time to work seeds or spices into the dough.
How to do it?
Spray the kitchen counter with water (or coat it thinly with oil).
Tip the dough out of the bowl onto the wet counter.
Carefully start to pull the dough apart in the air or on the counter, working from the centre outwards.
Keep pulling until you have a large, paper-thin rectangle (like the pastry dough).
If you put seeds in, sprinkle them now!
Fold like a quilt: left side in the middle, right side on top, then top down, bottom up until you have a small bundle.
Put it back in the bowl.
3. Coil Drive
This is my favourite of the access in the second half of the year. It's very gentle, it doesn't push out the gases, but it brutally strengthens the structure.
How to do it?
Get both hands wet.
Reach under the dough in the middle, on both sides.
Lift the dough into the air. Let it stretch under its own weight.
Lower the dough so that the bottom end is tucked underneath you.
Turn the bowl 90 degrees and repeat.
You'll see: the dough gets "rounder", firmer and smoother with each rise.
Cake Fairy Tip: Between folds, always keep 30-45 minutes break! The dough (the chicory) needs time to relax. If you try to fold it again too soon, it will break. Be patient!
Which one should you use when?
Although all three techniques strengthen the dough, it makes a difference which one you use. Here's a little crutch:
- Petal drive: This is the "universal" method. For any kind of pasta works. Especially in the access beginning of is recommended (for the first 1-2 hours), when the dough is not too airy and can be touched more freely.
- Lamination: Choose this if you seeds, dried fruit or spices you want to work into the dough. You can distribute them much more evenly on the rolled out dough than by kneading. Usually done once, after the first resting.
- Coil drive: This is the high hydration (watery, soft) is the best method for pasta. Because it is very gentle, the access second half of the year (towards the end) is useful to avoid squeezing the gas bubbles already produced out of the dough.
