Here are the pros and cons of some of the most popular mixing, kneading, folding, and shaping methods.
refers to incorporating ingredients: At minimum, simply stirring together flour, water, salt, and levain.involves manipulating dough to further homogenize the mass and to encourage gluten development. All of the following techniques are primarily kneading techniques while mixing is inherently built into the processes.The most straightforward technique relies on good old elbow grease.
This method is fast and effective because it is an aggressive kneading technique: It relies on gravity and throwing the dough onto the counter—meaning the baker has the leverage to apply much more force to their dough than through simple bench kneading. If you’ve got any pent-up frustration or anger, slap and fold is a great stress reliever. In fact, it’s probably the roughest, most vigorous method of hand-kneading that exists.
Given such speed and efficiency, why not always use a machine to mix dough? For one, mechanical mixing is the most aggressive form of dough handling. And given enough time, a machine can begin to break down gluten by mechanically breaking the bonds between gluten proteins. An overmixed dough becomes slack, lacks elasticity, and can’t hold its shape at all.
Gluten develops naturally over time through enzymatic action. But without the benefit of mechanical mixing , bakers must encourage even more gluten development by stretching and folding the dough during bulk fermentation. Is there a downside to folding? The answer is a matter of degree. Too little folding can result in weak dough. But too much folding can produce excessive tension and compressive forces. An over-folded dough might have a tighter crumb as the layers of alveoli push against each other and coalesce. In the worst case, excessive folding might cause a dough to tear under too much tension.
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