{"id":6734,"date":"2026-01-09T16:21:44","date_gmt":"2026-01-09T15:21:44","guid":{"rendered":"https:\/\/www.kovasztunder.hu\/?page_id=6734"},"modified":"2026-01-09T16:25:13","modified_gmt":"2026-01-09T15:25:13","slug":"test-erosion-folding-techniques","status":"publish","type":"page","link":"https:\/\/www.kovasztunder.hu\/en\/test-erosion-folding-techniques","title":{"rendered":"Strengthening the Pasta: Folding Techniques"},"content":{"rendered":"<p><strong><em>(Supplementary material to the Beginner's Handbook)<\/em> The book will be available soon! <\/strong><br>If there's one step in sourdough bread baking that beginners fear the most, it's the post-kneading stage. But this is where the magic really happens! Folding isn't just 'kneading': it's what gives the bread its shape, it's what gives it those beautiful big bubbles, and it's what makes the loaf stand up in the oven.<br>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. <\/p>\n\n\n\n<p><strong>Why fold it?<\/strong><\/p>\n\n\n\n<ul class=\"wp-block-list\">\n<li>Many people ask:\u00a0<em>\"Isn't it enough to just let him wake up in peace?\"<\/em>\u00a0The answer:\u00a0<strong>No.<\/strong>\u00a0Folding has three important roles:<\/li>\n\n\n\n<li><strong>It strengthens the skeleton of the glue:<\/strong>\u00a0With each stretch and fold, the gluten fibres are arranged so that the dough becomes more elastic and stronger.<\/li>\n\n\n\n<li><strong>Arrangement of gas bubbles:<\/strong>\u00a0It helps to ensure that the gases produced by the leaven are evenly distributed, so that one half of the bread is not compact and the other half is not full of holes.<\/li>\n\n\n\n<li><strong>Temperature equalisation:<\/strong>\u00a0The edge of the dough is always cooler than the middle. This is mixed with the fold, so it rises more evenly.<\/li>\n<\/ul>\n\n\n<div class=\"wp-block-image\">\n<figure class=\"alignleft size-large is-resized\"><img decoding=\"async\" width=\"768\" height=\"1024\" src=\"https:\/\/www.kovasztunder.hu\/wp-content\/uploads\/2023\/02\/90DD7224-EA9C-458C-AD6B-92346696728E-768x1024.jpeg\" alt=\"\" class=\"wp-image-3536\" style=\"aspect-ratio:0.7500127936134282;width:470px;height:auto\" srcset=\"https:\/\/www.kovasztunder.hu\/wp-content\/uploads\/2023\/02\/90DD7224-EA9C-458C-AD6B-92346696728E-768x1024.jpeg 768w, https:\/\/www.kovasztunder.hu\/wp-content\/uploads\/2023\/02\/90DD7224-EA9C-458C-AD6B-92346696728E-225x300.jpeg 225w, https:\/\/www.kovasztunder.hu\/wp-content\/uploads\/2023\/02\/90DD7224-EA9C-458C-AD6B-92346696728E-1152x1536.jpeg 1152w, https:\/\/www.kovasztunder.hu\/wp-content\/uploads\/2023\/02\/90DD7224-EA9C-458C-AD6B-92346696728E-1536x2048.jpeg 1536w, https:\/\/www.kovasztunder.hu\/wp-content\/uploads\/2023\/02\/90DD7224-EA9C-458C-AD6B-92346696728E-scaled.jpeg 1920w, https:\/\/www.kovasztunder.hu\/wp-content\/uploads\/2023\/02\/90DD7224-EA9C-458C-AD6B-92346696728E-1440x1920.jpeg 1440w, https:\/\/www.kovasztunder.hu\/wp-content\/uploads\/2023\/02\/90DD7224-EA9C-458C-AD6B-92346696728E-1200x1600.jpeg 1200w, https:\/\/www.kovasztunder.hu\/wp-content\/uploads\/2023\/02\/90DD7224-EA9C-458C-AD6B-92346696728E-780x1040.jpeg 780w, https:\/\/www.kovasztunder.hu\/wp-content\/uploads\/2023\/02\/90DD7224-EA9C-458C-AD6B-92346696728E-600x800.jpeg 600w, https:\/\/www.kovasztunder.hu\/wp-content\/uploads\/2023\/02\/90DD7224-EA9C-458C-AD6B-92346696728E-550x733.jpeg 550w, https:\/\/www.kovasztunder.hu\/wp-content\/uploads\/2023\/02\/90DD7224-EA9C-458C-AD6B-92346696728E-370x493.jpeg 370w, https:\/\/www.kovasztunder.hu\/wp-content\/uploads\/2023\/02\/90DD7224-EA9C-458C-AD6B-92346696728E-255x340.jpeg 255w\" sizes=\"(max-width: 768px) 100vw, 768px\" \/><\/figure>\n<\/div>\n\n\n<p><br><strong>1. Petal drive<\/strong><br><em>This is usually used at the beginning of the rising process, when the dough is still \"wild\" and needs to start to settle.<\/em><br><strong>How to do it?<\/strong><br>Leave the dough in the bowl.<br>Wet your hands (to avoid sticking).<br>Reach under the dough on one side (\"North\"), grab the edge.<br>Pull up gently until it gives way (but don't break it!).<br>Fold it over the middle of the dough.<br>Rotate the bowl 90 degrees and repeat: \"South\", \"East\", \"West\".<br>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. <\/p>\n\n\n\n<p><br><strong>2. Lamination<\/strong><br><em>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.<\/em><br><strong>How to do it?<\/strong><br>Spray the kitchen counter with water (or coat it thinly with oil).<br>Tip the dough out of the bowl onto the wet counter.<br>Carefully start to pull the dough apart in the air or on the counter, working from the centre outwards.<br>Keep pulling until you have a large, paper-thin rectangle (like the pastry dough).<br>If you put seeds in, sprinkle them now!<br>Fold like a quilt: left side in the middle, right side on top, then top down, bottom up until you have a small bundle.<br>Put it back in the bowl.<br><br><strong>3. Coil drive<\/strong><br><em>This is my favourite in the second half of the rising. It's very gentle, doesn't push out the gases, but brutally strengthens the structure.<\/em><br><strong>How to do it?<\/strong><br>Get both hands wet.<br>Reach under the dough in the middle, on both sides.<br>Lift the dough into the air. Let it stretch under its own weight.<br>Lower the dough so that the bottom end is tucked underneath you.<br>Turn the bowl 90 degrees and repeat.<br>You'll see: the dough gets \"rounder\", firmer and smoother with each rise.<br><br><strong>Cake Fairy Tip:<\/strong>\u00a0Between folds, always keep\u00a0<strong>30-45 minutes break<\/strong>! The dough (the chicory) needs time to relax. If you try to fold it again too soon, it will break. Be patient!<\/p>\n\n\n\n<h3 class=\"wp-block-heading\" id=\"h-melyiket-mikor-hasznald\">Which one should you use when?<\/h3>\n\n\n\n<p>Although all three techniques strengthen the dough, it makes a difference which one you use. Here's a little crutch:<\/p>\n\n\n\n<ul class=\"wp-block-list\">\n<li><strong>Petal drive:<\/strong>\u00a0This is the \"universal\" method.\u00a0<strong>For any kind of pasta<\/strong>\u00a0works. Especially in the\u00a0<strong>at the beginning of the incubation period<\/strong>\u00a0is recommended (in the first 1-2 hours), when the dough is not too airy and can be touched more freely.<\/li>\n\n\n\n<li><strong>Lamination:<\/strong>\u00a0Choose this if you\u00a0<strong>seeds, dried fruit or spices<\/strong>\u00a0you 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.<\/li>\n\n\n\n<li><strong>Coil drive:<\/strong>\u00a0This is the\u00a0<strong>high hydration (watery, soft)<\/strong>\u00a0is the best method for pasta. Because it is very gentle, the\u00a0<strong>second half of the test<\/strong>\u00a0(towards the end) is useful to avoid squeezing the gas bubbles already produced out of the dough.<\/li>\n<\/ul>","protected":false},"excerpt":{"rendered":"<p>(Supplementary material to the Beginner's Handbook) The book will be available soon! If there's one step of sourdough bread baking that beginners dread the most, it's the post-kneading stage. But this is where the magic really happens! Folding isn't just \"kneading\": it's what gives the bread its skeleton, it's what gives it those beautiful big bubbles, and ...<\/p>","protected":false},"author":2,"featured_media":0,"parent":0,"menu_order":0,"comment_status":"closed","ping_status":"closed","template":"","meta":{"wprm-recipe-roundup-name":"","wprm-recipe-roundup-description":"","tinysalt_hide_before_page_content_ad":"","tinysalt_hide_after_page_content_ad":"","tinysalt_hide_page_header":"","tinysalt_advanced_classname":"","tinysalt_page_featured_media_position":"","tinysalt_single_site_header_source":"","tinysalt_single_custom_site_header":"0","tinysalt_single_custom_sticky_site_header":"0","tinysalt_single_custom_sticky_site_header_style":"sticky-scroll-up","tinysalt_single_site_footer_source":"","tinysalt_single_custom_site_footer":"0","footnotes":""},"class_list":["post-6734","page","type-page","status-publish","hentry"],"yoast_head":"<!-- This site is optimized with the Yoast SEO Premium plugin v24.4 (Yoast SEO v27.3) - https:\/\/yoast.com\/product\/yoast-seo-premium-wordpress\/ -->\n<title>A T\u00e9szta Er\u0151s\u00edt\u00e9se: Hajtogat\u00e1si Technik\u00e1k - Kov\u00e1szT\u00fcnd\u00e9r<\/title>\n<meta name=\"robots\" content=\"index, follow, max-snippet:-1, max-image-preview:large, max-video-preview:-1\" \/>\n<link rel=\"canonical\" href=\"https:\/\/www.kovasztunder.hu\/en\/test-erosion-folding-techniques\" \/>\n<meta property=\"og:locale\" content=\"en_US\" \/>\n<meta property=\"og:type\" content=\"article\" \/>\n<meta property=\"og:title\" content=\"A T\u00e9szta Er\u0151s\u00edt\u00e9se: Hajtogat\u00e1si Technik\u00e1k\" \/>\n<meta property=\"og:description\" content=\"(A Kezd\u0151 Kov\u00e1szosok K\u00e9zik\u00f6nyve kieg\u00e9sz\u00edt\u0151 anyaga) A k\u00f6nyv hamarosan rendelhet\u0151 lesz! 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