Folding Dough

Instructions

  1. Reach underneath and grab a quarter of the dough.
  2. Stetch gently to the point of resistance (avoid tearing).
  3. Fold over the top to the other side and gently press in.
  4. Turn the dough a quarter turn and repeat for the remaining three sides.
  5. Invert the dough to help maintain tension.

Notes

  • Folding the dough aligns and stretches gluten strands.
  • Often used as an alternative to kneading, for situations where a higher rise and larger air pockets are desired.