Different dough folding methods: why and when apply

A proper fermented soft dough, folds allowed develope the strenght to retain gases

Hello everyone ! Have been a while since I wrote the last article on the blog.

I have been very busy preparing and organizing a class, and a two days international workshop with a very special guest baker from Spain, the master and high hydration specialist, Juan Luiz Estevez !

To learn more please check my Instagram or Facebook accounts.

But now it’ s time to accomplish my duty, and as I promised, write more in-depht guide on dough folding.

First of all, what does it means folding a dough ? Basically it’ s a tech applied during the bulk fermentation phase, which consists of fold the dough over itself stretching and releasing it gently.

Why we do that ? Because stretching the relaxed gluten allows the strands to organize in a better way and, for this reason, the gluten web get stronger and less extensible.

Also, proper folding makes fermentation better:

new oxygen being introduced in the dough;

microorganisms get distributed in a more even way;

dough temperature gets more uniform.

So now it’ s time to take a deeper view on the practical side, and check the main different folding methods.

I suggest to use for every method a different container for the dough. All of those containers must be previously oiled up.

Is possible also to do the folds free, on a bench but this involves the use of flour.

Because we don’t want to introduce new flour in the dough, I prefer to use containers and also to rinse the hands with water, this will prevent dough to stick.

The most simple, and most used, folding method is the 4 ways fold a.k.a. letter fold.

It should be performed in a square container and basically consists of fold each opposite side of the dough over it’ s own center and then flip it with the seam side down.

This method is suitable for soft and extensible doughs without too much hydration.

Should be performed in the first hour or two of the bulk fermentation, with regular intervals (45 minutes 1h etc..)

Another important method is the “ciabatta” fold, as I like to call it.

Basically enrolling on itself the dough, up to bottom, with a semi-circular motion, for 3 or 4 times.

This really works good for wet and extensible doughs; it gives a lot of strenght and doesn’ t stress the guten too much.

As the previous method, should be performed in the first two hours of bulk phase.

Last but not least, the “clock” folding method. Is the one I prefer for less extensible doughs, as I feel it performs better. The gentle strech prevents the gluten strands to tear down and brake the structure.

This is better done in a round container and it’ s performed taking small portions of the rounded dough and fold them to the center while turning the container clockwise with the other hand.

Previous rules on timing apply here too.

Hope you will have fun trying those techniques ! Please let me know how it goes or if anything is not clear enough :)

Dough Folding

Hello everyone!
This article that will talk about a well known method every sourdough baker practice: Folding the dough.
Also known as s&f (stretch and fold) I prefer to call this important step just dough folding.

Now, let' s see why this passage is important in baking and even more in sourdough baking.

When we mix a dough, we always want to look for its final temperature, as well as its strenght and level of gluten development (where strenght is the relation between elasticity and extensibility, not absolute strenght).
We all know that those are important parameters to control (have a look to previous articles if you missed something).

Well, folding the dough affects those parameters quite a lot. Let' s see why:

Temperature:


When a dough is mixed, it's then stored in a food grade container, (usually plastic), which have a volume 3 to 4 times bigger than the dough itself. This is called bulk phase.
As the word says, the dough is here stored in big quantity to be able to develope the wanted charactheristics of flavour, strenght and volume.
Because most of the time we store the dough at a different Temperature from the room, doing folds during the bulk stage allows to create a uniform grade of T in the dough.
In a very close relationship with this, folding helps also to distribute gases and bacterias, scattering them through the dough.
This is also very helpfull to the fermentation.


Strenght:


Really important dough feature, it will estabilish how to process the dough in the shaping and proofing phase.
Meanwhile with commercial yeast, is hard to have to augment a dough strenght because the amount of gases produced by yeast during the proofing phase garantee a dough strenghtening; In sourdough baking is much more useful (and even more with high hydration doughs) because less gases are produced during fermentation stage.
Applying a number of fold/s during the bulk stage, at regular intervals, will give strenght to a dough.
Those foldings should be gentler as they are performed towards the end of this phase, to avoid gases loss (that will generate a loss of volume and flavours).
I will give a few but great tips for folding in the "secret" section next on!



Gluten development:


Very related to dough strenght (but not the only cause, gluten development is also a key element. It will state the dough capacity to retain gases and so, to augment volume during the proofing and cooking phase.
While folding our dough, gluten strands are gently stretched, and they create a more regular net to trap the gases.
The more foldings we do, the more regular and tight will be the gluten net, and therefore the crumb structure.