Slap and Fold Tutorial (Kneading high-hydration dough)
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- Опубліковано 21 вер 2024
- A quick tutorial about the slap-and-fold technique for kneading high-hydration dough.
For those who are curious:
The dough is:
50% whole wheat flour run through a large (~1mm) mesh strainer from Castle Valley Mill (it has huge 1cm pieces of bran in it, hence the straining)
25% KA All-Purpose
25% Central milling bakers craft+
@ 80% hydration
In the video, it's post a 2h autolyse, 30m post mix with levain and 5m post mixing with salt. (2%)
Thanks to my cousin @ MMStudios for tons of UA-cam tips! Check out his channel: / @mmstudios10
I kneaded this! Thank you!
😂
Were you paid a lot of dough to write that? Okay writing this was a half-baked idea. I’m just trying to get a rise out of you.
dough on the lights, counter, floor, face (and hair, you forgot the hair).
Yeah, that was me, and what brought me here. Thanks for the tips.
Most helpful demo of slap and fold I've found. Great tips. Thank you!
I've been struggling with my slap and fold forever! Thank you so much
Hey Russell! Really cool and informative tutorial! This is very good for beginners with this stage of making bread! I found your techniques very interesting and cool and I support your Tutorial Journey! Great job!
Tried this technique. Worked out wonders on my dough. Thanks a ton.
This is a good demo. The key was grabbing the dough at a 90 degree angle. That wasn't clear with the Bertinet demos.
This was super helpful! The book I was working out of only showed pictures, which didn't help much. This was perfect. Thank you!
Thanks for this video! I love the wrist trick and how thorough your explanation and angles were. I'm going to try this next time I make bread. My problem is always my fingers get stuck in the dough and from there things go all kinds of wayward 😵
Same here..
try to work as quick as you can. the longer your hands touch the dough, the stickier. try the motion without the dough and then do it really fast with the dough. dont think about it too much
Going to make my first Pan Gallego tomorrow so I needed this. Thanks for the clear demonstration!
I did your slap and fold method for the first time today and it worked! No flour on my granite counter and at the end it was totally clean of dough! Now it’s resting for an hour before I make a pizza. Thanks for a very specific and informative video…
"your" ? bertinet and probably he isn't owning this as well ;)
Very impressed by your technique!
Thank you! Cheers!
Man I wish they would have taught this in school cooking class
Thanks for the tips but the beat came in crazy. 🙌🏾🙌🏾
So I tried this, but Im so out of shape and weak, that the dough started feeling like lead 😭 I modified it by stretch and folding horizontally, rarely lifting it completely, and tucking in the edges as I came down. It worked! Now.. to the gym!
Very well made and informative video.
Amazing technique! Thanks for showing
You are so welcome!
Russell, boa noite! Sensacional essa técnica de dobrar o pão, Parabéns!!
Very informative, thanks!
I went from watching videos on slapping the bass (entertainment purpose) to slapping the dough (culinary practice purpose).
What an excellent video, it has helped me immensely. Thankyou. I have subscribed.
It's the same with anything Protein-y. We learned about it in the university.
Ideal cooking Heat and cooking time are the villains or the helpers when it comes to getting the product right. Perhaps.
Really helpful, thanks 😌
Thank you,,
Muito bom. Parabéns pelo seu trabalho nota dez. 👏👏👏👏👏👏👏👏👏👏👏👏👏👏👏
What devilry is this!? What hydration is this dough? as soon as my dough comes out of the bowl (75%) it is a total sticky mess. It doesn't even stick to your fingers on the first slap. As soon as I touch mine it is a web of mess. Totally does not come together in 2 slaps like yours. Excellent skills, I will persevere.
Obviously, we are missing something because no matter how accurately I mimic the process and how quickly (little) my hands touch the dough, there is a sticky mess left behind on all my fingers and on the work surface.
Let it rest for a bit to build the web, then start slaping. It Happened so much with me with overknead dough in mixer but with a little bit of resting and olive oil i fixed it
Excelente tutorial video
This is a good channel man 👌👌😊
Thank you!
Thanks!
What hydration is this dough? I'm going to try this thank you from UK.
Great Tutorial. This is something I want to learn. But I have to ask. Why not use a stand mixer if you have one? Is the dough significantly better done by hand?
At least personally, I have a hard time getting really wet dough to come together in a stand mixer-even if I start in the stand mixer, I'll often finish with slap and fold. Definitely worth experimenting to see what works for you!
I'm doing what you're doing but I'm obviously "not doing this correctly" since there's a ton of sticky mess on my counter and all over my hands
Should be stretching slightly
looks so much fun. lol
Super belpful!
everytime I do this, the dough just sticks to my hand and refuses to let go of the counter no matter how high or fast I pull it, if it does let go of the counter it leaves a HUGE chunk of dough behind...
I've even tried doing this after using a stand mixer but the same still happens.. What am I doing wrong? I'm in a tropical climate if that matters?
Same here bro. I'm in Bogotá, Colombia. It's pretty cold in Bogotá because we're at like 2600mts over sea level, but it's still a tropical country. I've tried the slap and fold with like a 60% hydration dough and after 20 minutes there's improvement but definitely never becomes as smooth and workable as his does at the end of the video.
@@beinerthchitivamachado874 oh wow thanks man, it feels weirdly better to not be alone in this, but even 60% dough gives a rough time?? No wonder I keep getting pancake breads 😭
@@giladude27 I mean, maybe we just need to improve our technique. I'm VERY new to baking. I usually do Pizza and Focaccia types of bread. I tried following Ethan Chlebowski's Baguette Recipe the first time I was going to bake and got a reality check from my dough, lmao. It taste aight but they definitely weren't Baguettes. The dough never came together with his Stretch and Pull method, I've had WAY better results with the Slap and Fold. I usually go for about 20 minutes, never get the beautiful smooth ball of dough but I do get the Gluten Window, that's when I stop. I still got a lot to learn tbh, but it's been very fun.
@@beinerthchitivamachado874 you're right, there's definitely a way and yeah it's a lot of fun, I just can't wrap my head around what else I need to do for a stronger gluten network.. I've done autolyse, various stages of kneading and fermenting.. Always get my hopes out to not get what I want too 😅 no regrets tho, makes me feel like a scientist haha
Keep going it will eventually work. It’s almost magical once it happens. It usually helps to let the dough rest for about 10 mins if it’s very sticky and then continue. Good luck ! Don’t give up
I've done this many times but just cant get the dough to come off my hands
My god he’s a genius
It looks like a turkey!
Still not finding any videos of peoples dough sticking to their fingers trying this method. No idea how to get my dough from a “wet mass” to not sticking to my fingers.
1. Let the dough rest
2. Patience during the process
Same here. I do let it rest. Still sticks to my fingers, counter and everything. I've started doing it in the bowl with a rubber spatula. Go under with the spatula, left to stretch and rotate the bowl slightly to turn the dough and turn over the spatula to bring the dough over the top, same effect as his flipping over the top. It's been working for me for years and my bread comes out beautiful.
Whole wheat flour will stand much higher hydration. Don’t be discouraged.
did you work too hard? the gluten was broken. do you need to rest the dough?
Is this technology only for high hydration dough, or is it also usable for normal (58-62%) hydrated dough?
You can use it for any dough, although if the dough is too tight it might be hard to get it to flip over.
this is incorrect, but another method
It's a good technique if you have a lot of dough. For a small dough ball like made from 500g of flour this technique doesnt work that good.
If your at 70% plus hydration (70g water to 100g flour) or more it will work. I go down to 250g and it works ok. You are correct though that 500g plus feels easier.
@@colindee5677 Hydration is really important in this technique. You need extensible dough for this.
😍😍😍 I love it. I want to see all the recipes you make. Why dont you add your recipes to khal, com A lot of awesome chefs add their recipes there
The audio balance between your speaking and the music at the end is way off. Good video for the tutorial, but don't forget to check your sound levels next time.
thank you!