Photo Gallery #7 De-gas & Fold

Appears in

Published 2025

Monitor the Fermentation Activity of the Dough. Take the dough’s temperature before handling it. Adjust the remainder of the Fermentation Schedule if the dough is too warm or too cool.
Dust the top of the dough with flour. Dust the bench with flour.
Dip your plastic scraper in flour and free the dough from its container.
Invert the dough onto your bench. Let the dough fall from the container by its own weight. Dust the top of the dough with flour.
Gently De-gas the dough. Work from the center of the dough outward.
Grab one edge of the dough. Stretch it outward. Keep the dough flat and parallel to the bench so it doesn’t tear.
Lift the edge up and over the center of the dough, folding it in half.
Flatten the dough with your hand. Don’t poke with your fingers.
Grab one corner of the dough along the fold. Stretch the dough outward.
Fold the dough in half again and flatten it with your hand.
Grab the remaining corner of the dough along the first fold and stretch it. Lift, fold, and flatten the dough once more.
Use both hands to invert the dough. Gently tuck the edges underneath. With a scraper, return the dough to its Fermentation container. Cover with plastic, as before.