The Fresh Loaf

News & Information for Amateur Bakers and Artisan Bread Enthusiasts

SD Slap and Fold

bakeyourownAU's picture
bakeyourownAU

SD Slap and Fold

Hey TFL community,

 

How's it going? I hope all is well.

I've recently just bought Travis's ebook that has a wealth of information. He speak of different dough mixing methods and the advantages and disadvantages of them.

I had a question, and would love your input.

For my sourdough loaves at the moment, I utilize Chad Robertson's Stretch and Fold technique, basically giving 4 turns in the first 2 hours of BF, then leaving the dough to rest for another 2-3 hours (depending on dough and ambient room temp and dough development). Then I do a pre-shape and bench  rest, then do my shaping and put into bannetons to proof for approx another 3-4 hours.

For my yeasted loaves, I've utilized Richard Bertient's slap and fold technique. Basically grabbing the dough, slapping it on the bench, then folding it over frontwards to trap air in the dough. This results in a very very nice supple dough, and some great stress relief! :))

I was wondering if any TFL members utilized the slap and fold technique with their sourdough, then allowed it to bulk ferment for 4-5 hours? What would you think the effect of this would be? 

I'm actually thinking of experimenting with these two techniques side by side at 75% hydration and 20% starter.

Hope to hear your experiences. 

DanAyo's picture
DanAyo

Slap & Fold is a common technique with SD.

Try THIS LINK for more information.

semolina_man's picture
semolina_man

For any dough, whether sourdough or not. 

So-called stretch-folds are an attempt to develop gluten in high hydration doughs.  High hydration is used to attempt o achieve "large holes" which are not a sign of good bread.  See the recent thread on this. 

Slap-fold is my favorite method of gluten development, and for most flours requires hydration less than 70% although each kitchen and flour is different.  I find slap-fold more successful with wheat doughs, and less successful with rye doughs which are by their nature more sticky and less extensible.