Richard Bertinet's slap and fold technique for bread #bread #baking #breadrecipe

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Recommends RadioRaheem · 2020-05 · Seasoned Advice Stack Exchange · on “Picking up wet dough”

Here's a link with Richard Bertinet demonstrating the slap & fold method of working very wet doughs: [this video] I use this method all the time and get excellent results. You will see and feel the dough structure change as you work, becoming extremely elastic and losing almost all stickiness, without adding any extra flour to dry the dough out. When you first start working it, it will stick to everything it touches - just ignore this, keep the main mass moving and building structure, it will all come together eventually (the sticky bits will all get incorporated and come away from your hands and bench top). Once this structure is built you shouldn't have any problems with it reverting back to st

Cites moscafj · 2020-08 · Seasoned Advice Stack Exchange · on “Does bread flour (vs AP flour) make a big difference in the density of the dough?”

Bread flour has a higher protein content than AP flour. That should aid in the development of the gluten structure of your dough. So, bread flour will help, but that might not be your only issue. No-knead, doesn't necessarily mean mix it together and leave it alone. (I did watch the video...I see he doesn't knead, but his dough does not look like it is a high hydration dough). There are many variables that influence water absorption in flours...so often a formula will behave differently in your kitchen and with your ingredients. From your description it sounds like your dough needs more structure, and would benefit from the use of techniques that build that structure. The most obvious is kne

Cites rumtscho · 2023-08 · Seasoned Advice Stack Exchange · on “Kneading apple strudel dough”

I suspect that there isn't a functional reason per se. It's just a description of what the kneading motion becomes when you have a lot of dough in your hands. If you're making a small batch, then you can just fold the dough repeatedly. But if you're working with dough made with 2-3 kg of flour, novice bakers are prone to taking it easy, leaving the dough lying on the table and kinda massaging the sides a bit. This won't knead the dough properly. The real kneading of a large batch of dough requires the appropriate large movement. You have to grab enough of dough with your right hand, stretch it sufficiently, and fold it over the half you're supporting with your left hand. You have to repeat t