General Mixing Guide to Soft Doughs

Appears in

The Modern Baker

The Modern Baker

By Nick Malgieri

Published 2008

a. Using a bench scraper on a lightly floured surface, begin folding over the rested soft dough (here we use a pain de campagne).
b. After folding over one third, fold over the second third with the bench scraper.
c. This shows the smoothness of the finished folded-up, risen dough.

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