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Fold
Appears in
Published 2016
Doing a fold (or a turn, as some bakers call it) has several functions. The two main ones that enthusiastic amateurs need to know are that it helps to develop the gluten in a way that allows for a more open-textured bread; and it redistributes carbon dioxide without totally knocking out those lovely bubbles you’ve nurtured.
One way to do a fold is to lift the side of the dough furthest from you, gently stretch it upward and then fold it toward you over the rest of the dough. Rotate the dough (or whole bowl, if it’s in one) a half turn and repeat the stretch and fold with the side that is now opposite and then do the same for the remaining two sides.
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