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How to slap and fold

Have you ever wondered why one dough feels sticky and unmanageable while another dough, with the same amount of water, is firm and easy to handle? That’s where the magic of  the ‘slap and fold’ technique comes into play. This kneading technique has the power to transform the texture of your dough. Let’s explore together how slaps and folds can be the key to achieving the perfect consistency in your dough, regardless of the ingredients.

Monitor the consistency throughout the process; you’ll observe the dough gradually losing its stickiness and developing a smooth, elastic texture. This transformation signifies that the slap and folds technique is effectively doing its job. Depending on the hydration level in the dough, the higher the hydration, the more folds and slaps you can perform without risking tearing the dough.

Step 1: Start by getting your dough ready, combining all the necessary ingredients and mixing them as directed in the recipe.

Step 2: Once your dough is ready, transfer it onto a lightly oiled surface to prevent any sticking issues.

Step 3: Oil your hands and position them under the dough, one on the left and the other on the right. Lift the dough, giving it a gentle stretch, and then quickly slap it onto the countertop, allowing it to fold into itself. Repeat this process about 4 to 5 times by grabbing the other two sides.

Step 4: Place the dough between your hands and make circular motions until it forms a tight, round ball.

Step 5: Cover the dough and patiently wait for 20 minutes before starting the next round of slaps and folds. If the dough still feels too slack, wait an additional 10 minutes before beginning another set of slaps and folds. Once completed, transfer the dough to a container for the rising process.

Why use slap and folds

  • Improved dough strength
    Slaps and folds help develop gluten, leading to improved strength and structure. This is crucial for the dough’s ability to rise and hold its shape during fermentation and baking.
  • Better dough consistency
    The repeated folding and stretching contribute to a more consistent texture in the dough. This consistency translates into a uniform crumb structure in the final baked product.
  • Faster mixing
    Slaps and folds are a super quick and efficient way to mix and make the dough better in a short time. It’s like a kitchen hack and perfect when you don’t have a lot of time.
  • Reduced stickiness
    When you slap and fold the dough, you’re essentially working the gluten in the dough. This process improves the dough’s structure and elasticity, making it less sticky. The repeated slapping and folding actions also help to distribute moisture more evenly and encourage proper hydration of the flour, which also results in a smoother and less sticky dough.
  • Versatility
    Slaps and folds are adaptable to different types of dough, making it a versatile technique suitable for bread and pizza dough.

When not to slap and fold

  • Active dough
    When the dough has started rising, it’s not a good idea to use slap and fold, especially because this technique is applied in intervals, and during the resting period the dough continues to rise even more. As the dough keeps rising, its structure becomes delicate. Applying slap and folds at this stage can result in tearing and can disturb the dough’s texture and structure. It’s better to refrain from using this technique when the dough is very active.
  • Dry dough
    It’s better to skip the slap-and-fold technique with drier dough. Repeated slapping and folding can lead to the development of stretch marks on the dough, indicating a breakdown in the gluten structure, a sign that we might be overdoing the kneading. 
  • Maximum kneading reached
    Once the dough has been kneaded to its full potential, with a well-developed gluten structure, it’s best to avoid further slaps and folds. Pushing beyond this point risks overworking the gluten, resulting in unwanted stretch marks in the dough and messing up the texture we want.

By Safia Abali

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