Dough Mixing | Baking Processes | BAKERpedia
Dough Mixing | Baking Processes | BAKERpedia
Apr 11, 2018
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What is the “Pinch and Fold” method of hand mixing? Hand mixing for gluten development is such an important part of sourdough baking and it is often the least well-documented step in most recipes. Many bakers undermix their dough and underdevelop gluten strength. I was a chronic under-mixer. Typical hand-mixing methods include: - Slap and fold - Rubaud - Pinch and Fold These techniques are used for initial mixing and gluten development before the bulk fermentation folds (e.g., Stretch and folds)
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