April 2, 2020 - 7:48am
Is this damaging my dough? Slap and fold technique...
I knead my dough mostly with slap and fold. Here is a dough with 75% hidration (with sourdough starter). It's 80 white and 20% less white flour.
I mainly slap and fold for approx. 10 minutes, with a 1-2 rests of 1 minute. I'm slap and folding pretty fast, I've been doing it for more then a year now, but I have a feeling I have a fault in my technique...
After some time I see that dough sometimes starts to break (look picture). I'm not sure what is happening. Am I too aggresive?
Thanks for any thoughts.