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There are several methods of building strength in your dough, but what do you do if your dough is very high hydration, and methods like stretch and folds or coil folds are too difficult to do? The slap and fold technique is a simple and great way to build gluten strength in doughs that are harder to work with due to having a high hydration.
Please email us at techniques@challengerbreadware.com with your comments and questions.
The slap and fold technique is a method of building strength in high hydration doughs. Doughs with a very high percentage of water are notoriously sticky and difficult to work with, but the slap and fold technique uses that stickiness to its advantage to build gluten strength in the dough.
Turn your dough out onto your work surface, and gently pick it up with your finger tips. Swiftly slap the dough down onto the work surface with some force, and fold the dough away from you as if you are tucking it underneath itself. Repeat this method until the surface of the dough begins to smooth and hold its shape. Cover the dough and proceed with bulk fermentation.
