It depends on what you mean by the term. I don't think it's that well defined. There are some named methods that some people call "slap and fold", but that's just some people. IMHO, any means of stretching the dough can be effective, but some work better for wet or loose dough and some work better for drier or stiffer dough.
How well a method works may also depend on the weight of the dough. I tend too make fairly small batches that bake up into 1-lb (450g) loaves. They aren't heavy enough to stretch out under their own weight for a lower-hydration or a well-developed dough. So coil folds in the bowl, to take one example, don't work well with some extra help.
Whatever motion is meant by the "slap" part, don't take it to mean to whack the dough down with great force. Gentle is better.
For high hydration doughs. So for 100% bread flour you're looking at 70% hydration and higher.
The best crumb I've ever achieved has always been with slap and folds. But it takes time, energy and cleaning dough from weird places around the kitchen.
I rarely use it because mostly I want my breads to be no muss no fuss and if my bread is not a brick and tasty then I'm happy. But do I recommend it? Yes!
…check out Richard Bertinet on YouTube. His “slaps” are not terribly violent but I think his technique is what you’re asking about. He makes it look very easy but whenever I’ve done it, I worked up a sweat. And yes it works great plus you really see/feel the gluten develop up close.
I Learned the "stretch" and fold method when I was a kid in the 1950's with 60 lb. batches of dough in a bakery. I still use it and only use my Bosch mixer to incorporate dough ingredients and inclusions. It works for me. ...Sorry my first attempt to add pics. Hope it works.
Quite awhile ago, before I'd learned boatloads from TFL, I looked up making French bread. The video I watched said that French bread was not kneaded, but slapped on the counter. This was news to me, but I did as I was told. Can't remember now how that loaf turned out, but s&f has worked well for me on sticky dough ever since.
FYI with slap and folds the dough begins to strengthen and then seems to fall apart again but if you carry on it 'knits' itself back together again, even stronger.
It depends on what you mean by the term. I don't think it's that well defined. There are some named methods that some people call "slap and fold", but that's just some people. IMHO, any means of stretching the dough can be effective, but some work better for wet or loose dough and some work better for drier or stiffer dough.
How well a method works may also depend on the weight of the dough. I tend too make fairly small batches that bake up into 1-lb (450g) loaves. They aren't heavy enough to stretch out under their own weight for a lower-hydration or a well-developed dough. So coil folds in the bowl, to take one example, don't work well with some extra help.
Whatever motion is meant by the "slap" part, don't take it to mean to whack the dough down with great force. Gentle is better.
TomP
For high hydration doughs. So for 100% bread flour you're looking at 70% hydration and higher.
The best crumb I've ever achieved has always been with slap and folds. But it takes time, energy and cleaning dough from weird places around the kitchen.
I rarely use it because mostly I want my breads to be no muss no fuss and if my bread is not a brick and tasty then I'm happy. But do I recommend it? Yes!
…check out Richard Bertinet on YouTube. His “slaps” are not terribly violent but I think his technique is what you’re asking about. He makes it look very easy but whenever I’ve done it, I worked up a sweat. And yes it works great plus you really see/feel the gluten develop up close.
I Learned the "stretch" and fold method when I was a kid in the 1950's with 60 lb. batches of dough in a bakery. I still use it and only use my Bosch mixer to incorporate dough ingredients and inclusions. It works for me. ...Sorry my first attempt to add pics. Hope it works.
Dave
Quite awhile ago, before I'd learned boatloads from TFL, I looked up making French bread. The video I watched said that French bread was not kneaded, but slapped on the counter. This was news to me, but I did as I was told. Can't remember now how that loaf turned out, but s&f has worked well for me on sticky dough ever since.
Good job with the pictures Dave.
FYI with slap and folds the dough begins to strengthen and then seems to fall apart again but if you carry on it 'knits' itself back together again, even stronger.