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May
Gentle stretch and folds also called coil folds. Roll out the dough.
Slowly add milk while mixing until doughy but not runny.
How to fold dough. About Press Copyright Contact us Creators Advertise Developers Terms Privacy Policy Safety How YouTube works Test new features Press Copyright Contact us Creators. The fold involves stretching the dough and folding it in thirds letter-style then repeating the maneuver in the other direction. The whole process may be done once twice or more usually spaced out evenly through the first fermentation.
To turn the dough you simply scoop the dough up with lightly floured hands and let it droop down folding over itself. This gently deflates the dough down while still maintaining many of. Fold the dough lengthwise like you would a business letter bring the bottom third of the dough up and the top third of the dough down over on top.
Flip the dough over so its seam side-down and the short end is facing you. This is known as the first turn. Repeat the rolling folding and flipping for a total of 4 turns.
Mix dry ingredients in mixing bowl then add shortening. Slowly add milk while mixing until doughy but not runny. Place 12 cup ball on floured pastry sheet.
Turn the dough upside down onto the table so the rough sides at the top. Take the edge thats furthest from you stretch it and fold it over to the bottom of the dough. Turn the dough 45 degrees and repeat.
Keep folding over the longest edge to form a rough round this will take 3-7 folds. There are many ways to fold bread dough but my preference is to perform them directly in the bowl. First get a small bowl filled with water and place it next to your bulk container.
Dip your hands in the water before folding to prevent excessive sticking. A single stretch and fold. The Twist Method 1.
Roll out the dough. Take a piece of pretzel dough and use the palms of your hands to roll it out into a long strand. Fold and twist the dough.
Fold the length of dough in half then twist the two pieces around each other before. Fold the twisted dough. Quickly fold the dough nearest your body in the air over the anchored section on the counter it will fold up into a tight package Repeat note that the dough rotates 90 each time you perform these actions to ensure the entire mass is strengthened eventually.
But folding is a more gentle process than kneading and it works out large air pockets that can form as the dough rises giving you a more even dough by the end of the rising time. Recipes vary in the number of folds made and how many times the process is repeated but the approach is generally the same. Begin by rolling out your envelope croissant dough 20 x 10.
Then fold your croissant dough into a letter shape. Fold the bottom to 13 of the way up. Then fold the top 13 of the way down.
Now youve created 3 layers of butter. Roll out your dough again to 20 x 10. Fold again like a letter.
Next fold the dough into thirds and rotate it every time you fold. These folds are what gives the puff pastry its flakiness. Therefore the more times you fold it the more layers your pastry will have.
However theres no magic number. Generally speaking about 4-6 times is a good amount to ensure it is flaky enough. Using your fingers or a bowl scraper gently turn the dough out onto a floured counter.
Using the pads of your fingers not the sharper tips grasp the left side of the dough and bring it about two-thirds of the way across the rest of the dough seen above. How To Stretch And Fold Pizza Dough. Use the stretch and fold method to deflate dough and redistribute its yeast.
Watch our tip video to see how its done and check out how the finished dough should look. If playback doesnt begin shortly try restarting your device. Gentle stretch and folds also called coil folds.
Leave the dough gathered up. Regardless of what method you use to stretch out and fold your dough I find its always beneficial to leave the dough gathered up neatly in the bulk fermentation container. This means the dough has a smooth surface on top with the sides tucked in and down.