The Fresh Loaf

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Ditching stretching for slap and fold - any hints and tips

Tropical's picture
Tropical

Ditching stretching for slap and fold - any hints and tips

Hi all,

I am at a point where I think I have relatively mastered stretch and fold method and thought slap and fold was the obvious next step in terms of technique

Does anyone have any hints, tips, pressure points to look out for?

In your experiences will Slap and Fold plus a few stretches be sufficient for strength? Or should I be also planning laminating/coil folding? Obviously I will judge the dough but any experiences would be warmly received

My hydration will be 80%. Probably 10% to 20% Wholewheat and/or Rye

Thanks

phaz's picture
phaz

Slap/fold - as I recall the French do 100 of them and call it quits. That's about the same as 3-500 stretch and folds. Coil fold is about the same as stretch and fold. Never laminated anything (except a fake id 40+ yrs ago) but the concept would put it in the ballpark of coil fold.

Point is - you don't need any of that - all ya need is time. If you want to speed up the process, the method with the most manipulation of the dough would be best. Enjoy!

Ps - hit up youtube for the method, there are many demonstrations.

Tropical's picture
Tropical

Thanks fella

bakeyourownAU's picture
bakeyourownAU

Hey Tropical,

I've switched to adding slap and folds to my sourdough technique. So basically, I slap and fold the dough for about 7-8 mins before I do my 20 min autolyse. 

I've realised that it does wonders. I then add 3 strech and folds within the first 2.5 hours in bulk fermentation (out of 5 hours). I noticed a more even and airy crumb, and dough with more structure and strength to it. 

 

Tropical's picture
Tropical

Thanks for the insight...to clarify you do it before autolyse?

Benito's picture
Benito

I usually do some slap and folds after I have added the salt and done a bassinage.  The slap and folds ensure that the salt is fully incorporated.  Here’s a video demonstrating how I do them.

My typical MO is to follow this with a lamination and then two or three coil folds depending on the gluten and structure development the dough has attained.  I like the lamination it can provide what some say is the equivalent of two stretch and folds or coil folds in structure and gluten development.

Benny

Tropical's picture
Tropical

Thanks that's really helpful. Looking forward to tomorrow's bake

Benito's picture
Benito

You’re most welcome.  

I look forward to see your bake too.

Benny