The slap and fold kneading technique, also called French fold, is a method for strengthening bread dough (and, more specifically, the gluten in bread dough) during the mixing phase before the start of bulk fermentation. I normally use this method with my high hydration dough.*Thank you information from the perfect loaf website.🙏🥰 Bim #bimsourdoughbread #sourdough #bangkok Paul Berry Bim’s Kitchen Bim’s Sourdough Bread | Milsom Puttasri
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The Bertinet Method: Slap & fold kneading technique! Have you ever heard of the French kneading method? Who better to explain it than its creator: Bertinet Richard ! 🇫🇷 No more sticky dough! Richard Bertinet shares absolutely all the tricks and tips on his kneading method. 🙌 🍞 Learn how to make sourdough bread with Gluten Morgen: https://glutenmorgentv.teachable.com/p/sourdoughbread | Gluten Morgen
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The Rubaud mixing method is a hand-kneading technique for high-hydration doughs that builds gluten strength early on by using a rhythmic lifting, stretching, and scooping motion in the bowl #fblifestyle | Bim’s Kitchen
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The Slap and Fold Kneading Technique | The Perfect Loaf
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