What You Need to Know
Repeated tensioning of hydrated flour matrix induces disulfide bond formation between glutenin proteins while maintaining gas cell structure. Contrasts with intensive kneading's shear-force gluten development.
Essential for handling doughs above 75% hydration where traditional kneading would be impractical.
Key Parameters
Temperature
22°C
18°C - 28°C
Time
4 folds at 30 min intervals
15 min intervals - 3 hour total process
Equipment
Bench scraperHigh-hydration tubDamp cloth
Steps
- 1.
San Francisco sourdough (USA): Manages 82% hydration while preserving wild yeast activity
- 2.
Ciabatta (Italy): Creates irregular alveolation without deflating
The Science
Primary Reaction
Gluten network polymerization