Ditching stretching for slap and fold - any hints and tips
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