Lamination Fold
The lamination method is a way to build strength and structure in dough.
The 10″ Fold | Jim’s Method
A simple way to build gluten from inside the Challenger Proofing Box.
Slap and Fold
The slap and fold technique is a way to build strength in very high hydration doughs.Â
Coil Fold
A coil fold is a simple method of building dough strength that relies on surface tension and gravity.