Appears in
The Fundamental Techniques of Classic Bread Baking

By French Culinary Institute

Published 2021

  • About
To turn a dough onto itself in order to strengthen its gluten structure, even out its temperature, redistribute the yeast to give it access to new food (sugars), and aid in slowing down fermentation by releasing carbon dioxide from the dough. In home bread baking, this is also known as a turn or a punch.

Folding dough