This is another great dough handling video. The folding he is doing is something we have been calling the French fold. When I learned to do this simple technique my understanding of gluten development jumped way forward and my breads were greatly improved. I love the way he breaks up the cake yeast and butter with his hands so effortlessly. Thanks for sharing.

Eric

Thank you so much for this link.  It always help to see the different techniques.

The breaking of the yeast struck me too.  The way he rubbed ingredients into the flour reminds me of the way I rub potatoes into flour for Flour Dumplings.  I had never thought about using a dry mixing method with either cake yeast or potatoes for bread dough, I think I'll try crumbling cooked potatoes too!  ...never too old to learn a new trick!   Thanks!

Mini O