What’s the difference between a 10” fold and lamination?

Lamination is a method of strengthening dough that involves thinly stretching dough out on a work surface, and then folding it up to develop gluten and even out crumb structure. The 10” fold is essentially a mini lamination: designed to be done within our Proofing Box, the 10” folds help you build strength in your dough without you having to remove it from the consistency of its proofing environment.

How to perform a 10 inch fold.

Open your proofing box, and with your fingertips underneath the dough, stretch the dough into each corner of the box, starting from the center of the dough and moving outwards. Using two hands, stretch the top two corners gently upwards and fold it into the middle of the dough, like a letter. Rotate the Proofing Box 180 degrees and repeat with the other side. 

Rotate the box again so that the dough is vertically in front of you. Depending on how strong your dough feels, you can repeat these folds one more time on the top and bottom sides, or proceed to finishing with a coil fold to smooth out the top. Tidy up any ends and make sure your dough is neat to ensure an evenly developed dough structure before proceeding with bulk fermentation.