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Stretching and Folding

Appears in
Bien Cuit: The Art of Bread

By Zachary Golper and Peter Kaminsky

Published 2015

  • About
The dough is stretched out somewhat and then folded over like a letter, developing the gluten structure even further as gas pockets form in the dough due to fermentation. This is often repeated three or four times at intervals of 45 minutes to 1 hour.

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