This recap is for a series of 16 Instagram posts that I wrote from late August to mid-September of 2021. And yes, as you might have guessed, they happened to focus on the topic of folding dough. The series turned out to be much longer than I had originally anticipated, and so by extension, this will be a very long blog post. I considered splitting this into two or three separate posts, but decided that I’d rather keep them all together in a single collection — even if it ends up creating a prohibitively long post — since the entire point of these Instagram recaps is to collect the multitude of posts into a single location.
If you haven’t read my previous post then please read that first — it provides a full explanation of what I’m doing with these recaps. Plus, it contains a series of Instagram posts that were the prelude to this series, and so it will provide meaningful context as you read through this post. Now on to the recap!
Link to Instagram post (8/25/21)
All About Folds, Part 1: Intro – – This new series of posts is a follow-up to my last series of posts (the 6 posts prior to my previous post), so if you missed that series be sure to start there. It discussed the factors contributing to shape, height and volume. Folding is one of those factors, but since the topic is so deep I figured giving folds their own series was a better way to go. Now then, let’s get started…
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These 5 videos are a good example to illustrate one of the primary effects produced through folding – – that of gluten development. It shows the result of 4 sets of coil folds performed every 30 minutes during the first 2 hours of bulk. The 1st video shows the dough immediately after mixing. It was given just a few minutes of hand-mixing via Rubaud Method and the gluten is obviously far from fully developed. By the final video – – 2 hours later – – you can see a significant improvement in the quality of the gluten. That is the result of both time and folding. And gluten development is usually the main (and sometimes only) benefit touted when discussing the purpose of folding. But is it the only benefit? What if the gluten is fully developed during the mix? Is there then any benefit to performing folds? The answer is a resounding YES!
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Folding can help develop *dough* (not just gluten) via its ability to improve dough structure and produce tension. These are not trivial things. They impart strength and tolerance to a dough (and I will discuss the specifics in later posts). So even if you mix to full gluten development, you may still wish to add folds to your routine…
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But that doesn’t necessarily mean you *should* – – as with all things in baking, the end goal should determine the process (as well as the conditions of the day, of course). Some breads benefit from rigorous folding, while others might best be left alone. This leads us to the topic of “strategic folding”. When should you perform a fold? What kind of fold? How often? And most importantly, why? When you can answer those questions, you can then intelligently engage in the practice of strategic folding. Hopefully this series of posts will provide some answers. Cheers! 😎
Link to Instagram post (8/26/21/)
All About Folds, Part 2: Not Just for Gluten – – Before we begin, I just want to let everyone know that I’ll be getting to the comments/questions on these posts (including the previous post) this weekend. No worries. Now then, let’s talk about what we have here…
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The opening video shows a wet sloppy dough that received zero gluten development. It was mixed by hand for less than a minute (“stirred” might be a more accurate term) – – just enough to form a homogeneous soup. And no autolyse whatsoever. The bulk included numerous coil folds. The next picture shows the dough after preshaping – – the dough was given one final coil fold in the bowl then immediately removed to the counter for the bench rest. Basically, what you’re seeing is what a highly structured wet dough looks like after a fold very late in bulk (in this case, at the very end). We’ll discuss that idea in a later post. The last two pictures show the loaf after final shaping. Please note the “fullness” of its shape – the loaf is not spreading in the slightest. How did we go from that soupy batter to a loaf that stands so tall and proud? Was it really nothing more than gluten development? I think you know where I’m going with this…
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Obviously, gluten developed over the course of the bulk – – both from time and folds. And gluten quality is always a limiting factor when it comes to maximum volume potential. But you can make lovely light and airy loaves from even low protein pastry flour so long as you can create sufficient dough structure – – I’ve done it (and the posts are in my gallery here, from early April 2018). Fermentation (for the gas) is of utmost importance, of course. But folds are an important tool in layering and “organizing” the structure; and they generate tension which reduces dough spread, effectively increasing *dough* strength and improving a dough’s tolerance to proof and tolerance to handling (the tenser the dough, the less “delicate” it becomes; the less delicate the dough, the better it tolerates rough handling and expansion during proof). I’ll discuss these things further in later posts…
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Well, guess I’m outta space. To be continued! Cheers! 😎
Link to Instagram post (8/27/21)
All About Folds, Part 3: Approach – – Before I start getting into specifics about the effects of folds and their strategic use, I think it best that I first clarify my approach. I think folks sometimes misunderstand what I’m trying to say – – which often means that I’m not saying it clear enough. So let me try to be clear here…
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Effects vs. Final Result – – When I say that a fold tends to cause a specific effect, that does not mean that effect is a final result. If I say folds tend to increase dough strength, that does not mean folds necessarily result in a strong dough. The final result for every loaf is a sum total of the numerous effects of the process and conditions – – a result of ALL the forces at play. Some forces may tend towards one result while competing forces in the same dough may tend towards an opposite result. How those forces interact is what determines the final result.
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On Open Crumb – – It’s often assumed that when I’m discussing techniques (such as folding) that I’m doing so specifically with the aim of showing how to get open crumb. In other words, that if you use the techniques as demonstrated then you should get an open crumb. It’s not an unfair assumption given the nature of my gallery and the name of my book, but it is generally incorrect (unless specifically noted otherwise). The techniques in question (folds in this case) are just tools to produce an effect. Many different kinds of bread can be produced from the same set of techniques, just as many different kinds of woodwork can be produced from the same set of tools. What matters is how you use the techniques, and to what ends. Open crumb is a final result (as discussed above) that requires numerous effects to achieve. Folds are one tool that can help you achieve that result *if* the other forces at play also work towards that result. Furthermore, a distinction should be made between “open” (i.e. big holes) and “light and airy”. Sometimes big holes are just not in the cards (low protein flour, perhaps), but so long as your loaf is well-fermented, well-structured, and well-handled, it can still be light and airy. Big holes are not the only type of light and airy crumb. 😎
Link to Instagram post (8/28/21)
All About Folds, Part 4: Approach (cont.) – – I ran out of space last time before I could say all that I had to say. Be sure you’ve read my last post so that this one makes sense. Now then, let’s continue…
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Gluten Strength vs. Dough Strength – – I make a distinction between a quality of gluten and a quality of dough. You’ll often hear me talk about the strength of the dough, rather than the strength of the gluten. They are not synonymous. To me, gluten is one part of a dough, while the dough itself is a whole. Dough also consists of gas, which is vitally important to the qualities and behavior a dough might exhibit. Gas generates the structure that inflates and holds the dough. Behaviorally speaking, more gas creates more *dough strength* (up to a point, and all else being equal). This increased dough strength is a result of the increased dough structure – – and whether the gluten itself is strong or weak, the effect of increased structure still improves the strength of dough as a whole. So when I speak of *dough strength* I’m not speaking exclusively about gluten strength. I know this is a contentious subject, and others might disagree. Often times, I think these disagreements really just come down to semantics and where we originally sourced our terminology. We’re all looking at the same phenomena, but just describing it in a different way (and maybe seeing it a bit differently as well). My own personal experience has shown me that gluten strength and dough strength are intertwined, but are not the exact same thing. Which leads me to…
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Variables are NOT Independent – – I often use the disclaimer, “all else being equal” when trying to describe the effect of an isolated variable. But in practice, there are no isolated variables. If you change one variable, then that necessarily changes others. So each change you make in the process creates further changes down the line. ALL second and third order effects must be considered when you make adjustments. Furthermore…
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It is for this reason that I make a point of using the phrase “tends to” rather than “will”. Strong gluten *tends to* make a strong dough, not that it necessarily will. Cheers! 😎
Link to Instagram post (8/30/21)
All About Folds, Part 5: Importance of Dough Structure – – What are we looking at here? Well, obviously we have 2 very different loaves. The top loaf shows beautiful shape, height and volume. It’s full and well-rounded, tall and even from end to end; and though you can’t hold it, you can tell that it’s clearly light and airy. The bottom loaf isn’t quite so glamorous. The shape is neither full nor round, it’s lacking in height and suffers from rather severe sloping shoulders. And as you might expect, the loaf is neither light nor airy. Though I don’t have crumb shots for either of these loaves, they’re both what you’d expect. The top loaf has a nice and open crumb with a fairly even crumb pattern – – almost honeycomb. The bottom loaf has a crumb that’s much denser – – almost tight. The pattern is irregular, but not open. As far as I’m concerned, the top loaf is superior in every way (even the flavor was better). Now, you’ve probably already guessed where I’m going with this. Yes, these 2 loaves are the exact same recipe (both wet dough @ 80% hydration). So why such an obvious difference in quality? Well, it all comes down to dough structure. Let’s discuss…
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The top loaf was a very well-structured dough. It was well-risen, well-handled, and folded strategically. Specifically, it was almost doubled in volume during bulk, but it was given regular folds throughout the entire bulk that developed plenty of tension which enabled the dough to retain such a high volume of gas (I’ll discuss tension in a future post). Due to the high tension and full structure, the dough was able to hold a beautiful shape throughout proof.
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The bottom loaf, in contrast, was not nearly as well-risen. I misjudged the fermentation and it had risen at most 20% in volume, probably a bit less. I was trying to force the process to fit my schedule – – always a recipe for disaster. It was given only a few folds at random, as my schedule allowed. No strategy whatsoever. Consequently, this dough had little structure, and therefore could not retain tension. It couldn’t hold height or shape, and suffered severe spread which caused the sloping shoulders. Out of space. To be continued… 😎
Link to Instagram post (8/31/21)
All About Folds, Part 6: Developing Dough Structure – – The last post discussed the importance of dough structure, now we’re going to discuss how folds can help to develop it. The first picture in this post is a dough that is nearing the end of bulk – – it shows plenty of structure. The second picture is the same dough right after it was mixed – – before it had developed any structure. Keep in mind that I’m talking about *dough* structure here, not gluten (though gluten is certainly an important component of dough structure). See part 4 in this series for clarification on that matter. Now then…
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The differences between these two doughs are pretty obvious. The dough in the first picture is clearly inflated with rounded edges, and showing signs that it can retain tension. This is a dough that will hold a shape. The dough in the second picture has no gas in it whatsoever. It lays completely flat. This is a dough that will spread rather than retain tension. Clearly it cannot hold a shape…
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Structure develops over time as the dough generates gas during fermentation. Up to a point, the more gas a dough generates and retains, the more structure it has. Folds can contribute to this structure by layering and organizing the dough, while simultaneously generating tension. Folding dough is like folding a piece of paper. Fold paper in half and you now have 2 layers. Fold it in half again and you have 4 layers. The difference is that – – unlike paper – – dough melds back into itself. The layers are not clearly separate. However, the more gas the dough contains, the less it melds and the more distinct each layer becomes. When you fold dough immediately after mixing, the layers quickly lose tension, sink back into themselves, and practically disappear. When you fold dough later in bulk the layers sit on top of each other much better, and the dough can then hold tension…
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Thus, the effects of a fold are more pronounced the later into bulk that it’s performed. That’s an important insight to possess when trying to create a folding routine with intelligence and strategy (and we’ll discuss more about strategy later)…
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So much to say, so little space. Cheers!
Link to Instagram post (9/1/21)
All About Folds, Part 7: Developing Dough Structure (cont.) – – Before I continue, let me make clear that in my last post I was not prescribing a method – – I was simply describing an effect. Just because a fold late into bulk has a more pronounced effect than an early fold does not mean that effect is beneficial under all circumstances. I discussed this issue of describing “effects vs. results” in part 3 of this series. I’m only discussing tools here, not telling you how they should be used (yet). A tool can be used in different ways for different reasons, and only through understanding its range of possible uses can you learn to intelligently work with it. For example…
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The video here shows a lower hydration dough (65%) being punched down (via stretch and fold) and degassed. As you can see, the dough is quite proofy (at least doubled in volume, though probably a bit more). Why am I degassing it? Isn’t degassing detrimental to the crumb? Well, if you’re looking for a wide open crumb then yes, degassing is generally harmful. But I am not looking for an open crumb here. This loaf is specifically meant for sandwiches, and I want a fine and even crumb. Degassing helps me to achieve the crumb I prefer in this case (plus it also allows me to extend fermentation, and thus develop more flavor). For this particular loaf, degassing was the right tool to help me achieve my goals. For a high-hydration open crumb style loaf, this would have been a poor choice of method.
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The point of this post isn’t about the method for this particular loaf – – this loaf serves merely as an example to demonstrate my message. And the message is that the tools you use (folds, in this case) and how you use them should be determined by your goals and the conditions at hand, not simply by rote or habit. The method makes the bread, so choose your method wisely.
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OK, I guess I got a little sidetracked with this post. I’ll get back on topic in my next post. Until then… Cheers! 😎
Link to Instagram post (9/3/21)
All About Folds, Part 8: Tension and Structure – – An important thing to understand is that dough can’t hold appreciable tension if it is lacking structure. Without sufficient gas volume there is nothing to hold up the dough. It will spread. Tension is a force that helps counter spread, but structure must come first. Let’s start here with the video…
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This video shows a fold at the end of bulk for a fairly wet dough (80% hydration). This coil fold was actually the preshape as well (I removed it from the bowl and set it on the bench to rest after I shut the camera off). Please note how well-risen this dough was before the fold – – it has a nice domed surface and rounded corners. This is a dough with structure. In fact, it was so proofy that I had to be very gentle while folding it to make sure that I didn’t damage or degas it. Fortunately, this dough was already holding a fair bit of tension (from prior folds, and the tension generated by inflation from fermentation itself) which gave the dough some helpful tolerance to handling (which I’ll discuss in a future post)…
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Now also note how well the dough holds the shape after folding. It stands tall with full body. The layers from the coil fold are “stacked” and locked into place. The dough does not spread. This is a dough that will hold a wonderful shape, and it will create a tall, round, and voluminous loaf with even height from end to end (no sloping shoulders). It’s crumb will be open and even (honeycomb). And you can see how much tension is being held in the dough – – the surface is taut and bouncy…
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The only reason this wet dough can hold and retain so much tension is because it is so well-structured. After a 30 minute bench rest it had “settled” but it hardly spread. When I shaped it, it was still holding so much tension that all it needed was a simple fold and roll – – it was much too strong and gassy for stitching, and it practically shaped itself…
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Structure is what allows a dough to hold tension. And it is the interplay of tension and structure that will determine so much about the final qualities of your loaf (shape, height, volume, and crumb). Cheers! 😎 #opencrumbmastery
Link to Instagram post (9/4/21)
All About Folds, Part 9: Quick Summary – – The previous posts discussed effects and forces at play. They did not prescribe any particular method because the method should be tailored to the qualities you seek from your bread and your specific conditions. Don’t worry though, I’m not going to leave you in the dark. In the next few posts I’ll discuss how one might develop a strategic folding routine under certain scenarios and for different styles of bread. But first, let’s quickly review some of the ideas we’ve discussed so far…
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Folds can help develop gluten if it was not fully developed during the mix. They also develop structure (not just gluten) by layering and “organizing” the dough. And they generate tension within the dough (which helps dough to hold shape by reducing spread, among other things).
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Folds performed later in bulk generally have a more pronounced effect than folds performed earlier (though early folds may be useful in developing gluten if need be). In other words, a late fold builds more structure and tension than an early fold.
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The reason late folds have more effect is because of greater gas volume in the dough. Without sufficient gas to hold the dough, folds quickly lose tension and the dough spreads flat. However, folds performed later – – when there is more gas in the dough – – can hold and retain tension much better. The layers created by the fold stack up better, thus generating additional structure. The fuller dough structure and greater retention of tension combine to reduce spread and improve a dough’s ability to hold shape.
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Keep in mind that these effects are neither good nor bad. They are just effects. Neutral. “Good” or “bad” is a matter of context. If you need more strength/structure/tension in a weak dough to help it hold shape then a late fold may be beneficial. But if you want a looser dough for a more irregular crumb then a late fold is not a good idea. And speaking of crumb, I just realized I should discuss how folds affect crumb before we go any further. To be continued… Cheers! 😎 #opencrumbmastery
Link to Instagram post (9/5/21)
All About Folds, Part 10: Crumb – – Dough structure is the main factor that affects crumb structure. Makes sense, right? After all, what is crumb if not merely the dough structure baked into place? That might be a bit of a simplification, but effectively it is true. Different dough structures will create different crumb structures; and since dough structure is something we can exert influence on via folds and fermentation, then that influence must also extend to crumb structure…
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This post shows 3 examples of different crumb structures. The 1st picture is from a recent bake (same loaf as previous post) while the 2nd and 3rd are just screengrabs from older posts in my gallery. Let’s briefly examine each style of crumb. And please keep in mind that I’m only discussing generalities here – – in bread baking, exceptions are plentiful…
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The 1st picture is a good example of an open irregular “molten” crumb, typical of tartine-style loaves. The dough is wet, loose, and not overly-organized; with a tendency towards extensibility (and thus more spread). Volume rise during bulk is maybe 20% to 30%. Folds are likely to be focused earlier in bulk (often primarily for gluten development rather than structural development), becoming less frequent later into bulk (oftentimes no folds at all in the last 2 or more hours). This somewhat “wild” dough creates an equally wild crumb. Shape, height and volume may be less pronounced than other styles.
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The 2nd picture shows an open and even “honeycomb” structure. This dough is also wet, but tends to be fuller in structure, well-organized, and capable of retaining lots of tension (more elastic, less extensible). Volume rise during bulk might be 50% or even higher (possibly even doubled if adequate tolerance to proof can be developed). Folds tend to be more numerous and more frequent, and focused primarily on structure building. Folds may also continue later into bulk for added strength/structure. Such proofy dough can be difficult to handle, but it makes for a loaf with very full shape, height and volume.
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Well, looks like I ran out of space again. So I guess I’ll have to describe the 3rd crumb in the next post.
Link to Instagram post (9/6/21)
All About Folds, Part 11: Crumb (cont.) – – The previous post discussed how different dough structures that are formed through different fermentation and fold strategies can create different crumb structures. I discussed the open irregular “molten” crumb and the open and even “honeycomb” structure, but I ran out of space before I could discuss this particular crumb structure. So be sure you read that post first. Now let’s get to it…
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These 3 pictures show a few different examples of a fine, but still light and airy “sandwich” crumb structure. This crumb is not “open” in the sense of big holes, but it is very light and fluffy – – neither dense, heavy, or tight. It’s soft, tender and full of air – – kind of like cotton candy…
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The dough that makes this crumb was stiffer than the wet-dough styles so popular these days. Typically 60% to 65% hydration (with my flours). The stiffer consistency provides an inherent degree of strength, and that strength is mangnified by the use of “punching” down and degassing the dough several times throughout the entire process. The dough is first allowed to double, or even triple in volume during bulk (no folds), then it is punched down, degassed, and folded (as shown in the video in part 7 of this series). It is allowed to double or almost double in volume again, then punched down, degassed and folded once again immediately before preshsping. After the bench rest it is once again degassed before shaping…
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The long fermentation allows for greater flavor development while the multiple punch downs create a very strong and elastic dough that can hold a fantastic shape and retain a ton of gas due to its high tolerance to proof. The dough can attain an extreme level of inflation during the final proof after shaping which allows the loaf to achieve incredible shape, height and volume. This loaf is light as a cloud (and just about as soft). One of my favorite styles of bread; just not one that I showcase very often because it doesn’t fall into the “Open Crumb” category…
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I had more to say but ran out of space (again). That just means more posts on this topic to come. Cheers! 😎 #opencrumbmastery
Link to Instagram post (9/9/21)
All About Folds, Part 12: Dough Tolerance – – Before I begin here, let me quickly just remind folks what I stated in parts 3 and 4 of this series…
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When I say a method *tends* toward a certain effect that does not mean it guarantees that effect. Other factors at play might tend towards an opposing effect. What I’m discussing are things that *increase your chances* of achieving a desired effect. There are certain choices you can make that increase your chances of achieving an open irregular crumb, or a finer and more even crumb (as discussed in the previous 2 posts), but they do not gaurantee it. Other factors in play must also support those results (flour type, starter health, dough handling skills, oven/baking environment, etc.). This series is specifically about the effect of folds in the baking process, and not so much about all the other stuff. That would require a book’s worth of material (which is why I wrote an entire 384 page book on the subject – – there’s a link to it in my profile). So please keep that in mind as I continue this series. Now then…
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Tolerance is a dough’s ability to resist damage to its integrity. There are a few kinds of tolerance: tolerance to mixing, tolerance to proof, and tolerance to handling. When I speak of “Dough Tolerance” I’m typically referring to tolerance to proof and handling, not mixing tolerance. There are some slight differences between tolerance to proof and tolerance to handling – – which is why I often specify one or the other – – but in general, the things that improve tolerance to one also improve tolerance to the other. So effectively, the term “Dough Tolerance” can be used as a blanket term to cover both. Mixing tolerance is outside the scope of this series and not typically a concern for most home bakers (or even most professional artisan bakers).
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As usual, I’m running out of space. So in my next post I’ll discuss more about the quality of dough tolerance (it’s not just about gluten), and the specific ways folding can affect it. Cheers! 😎 #opencrumbmastery
Link to Instagram post (9/10/21)
All About Folds, Part 13: Dough Tolerance (cont.) – – As mentioned in the previous post, dough tolerance is a dough’s ability to resist damage to its integrity. Tolerance to proof means resisting damage caused by over proofing or over fermentation. Tolerance to handling means resisting damage caused by rough handling – – and keep in mind that the the term “rough handling” is relative to the tolerance of the dough being handled (in other words, what’s rough for one dough may not be rough for another). So what gives a dough tolerance?
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Well, hydration for one. Stiffer dough tends to be more tolerant than wetter dough. And flour type is another. Stronger and whiter flours tend to provide more tolerance than weaker and higher extraction flours. And the better developed the gluten, the more tolerant the dough as well. But this series is about folding, so can folding a dough increase its tolerance?
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Why yes, yes it can. Folds can improve a dough’s tolerance (to both proof and handling) primarily by generating tension (we’ll get into this a bit later). Remember way back in the beginning of this series when I mentioned that tension can be considered a form of strength? Then doesn’t it seem that dough strength and dough tolerance are really just one and the same? After all, the things I’ve mentioned that contribute to tolerance also contribute to strength (lower hydration, strong flour, better developed gluten, and dough tension). But though it may seem that way, there’s actually an exception that illustrates the difference between tolerance and strength…
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Unfortunately, I’m running out of space again. So I’ll just leave you with a little hint for now – – it has something to do with dough structure….Cheers! 😎 #opencrumbmastery
Link to Instagram post (9/13/21)
All About Folds, Part 14: Dough Tolerance (cont.) – – OK, let’s just pick up right where we left off last time (if you missed my previous post – – or just need a little refresher since I haven’t posted in a few days – – be sure to read that one first)…
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As I hinted at the end of the last post, it is the effect of dough structure on tolerance that reveals the difference between dough strength and dough tolerance. Up to a point, an increase in dough structure correlates to an increase in dough strength. And what’s most responsible for creating dough structure? That’s right, fermentation. More fermentation = more gas = more structure. But when it comes to dough tolerance, more fermentation and more gas typically leads to less dough tolerance (with some exceptions)…
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It’s easy to understand why that would be the case if you just recall the definition of dough tolerance: a dough’s ability to resist damage to its integrity. The more gas a dough contains, the more delicate it becomes (as the gas cells become increasingly unstable the more they inflate), and therefore the easier it is to cause damage. Furthermore, though the acids produced through sourdough fermentation initially strengthen gluten, overtime they begin to weaken and degrade the gluten, thus making it even more delicate and prone to damage. So is there something we can do to encourage full fermentation and structural development without creating an undue burden on the dough’s tolerance? There certainly is…
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In the next post we’ll discuss “proofing under tension” . And once that topic is out of the way then I’ll discuss specific folding strategies for specific scenarios and results. Then I think I’ll wrap this series up since it’s been a rather long one (and probably getting a bit tiresome). Cheers! 😎 #opencrumbmastery
Link to Instagram post (9/14/21)
All About Folds, Part 15: Proofing Under Tension – – How can proofing dough under tension improve its tolerance to handling and proof? And for that matter, what exactly *is* “proofing under tension?” Be sure you’ve read the previous 3 posts on “dough tolerance” before continuing…
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Now then, proofing under tension simply means keeping a dough tense as it rises during bulk. You do this with the application of folds. Folding dough generates tension in that dough, and some folds (such as coil folds) generate more tension than other types of folds…
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The problem is that, over time, dough tends to release whatever tension was generated by a particular fold. As we discussed in previous posts, the more structure a dough contains, the better it can retain tension. And vice versa, the less structure it has, the quicker it releases tension. More fermentation gas = more dough structure. So the earlier during bulk that a fold is performed (before the dough has much gas), the quicker it will lose tension; whereas the later it is performed (when the dough is more gassy), the better it will hold that tension…
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The goal of proofing under tension is to keep the dough retaining as much tension as is reasonably possible while it rises during bulk. This is accomplished via regular folds. Folds may need to be more frequent earlier in bulk (since the dough will release tension quicker), and then spaced further apart later in bulk (since the dough holds tension longer)…
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Of course, the actual frequency of folds will be determined on a number of different factors, not the least of which is the initial quality of the dough. Wetter and weaker dough will require more frequent folding than stiffer or stronger dough. Furthermore, the later into bulk that you perform folds, the more careful you have to be since the dough becomes increasingly delicate the gasser it gets (i.e. it loses its tolerance to handling). So hand skills become a limiting factor as to how far you can let a dough rise before you start to damage it with handling…
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Fortunately, a dough that proofs under tension typically retains better dough tolerance than one that doesn’t. To be continued…😎
Link to Instagram post (9/15/21)
All About Folds, Part 16: Proofing Under Tension (cont.) – – Continuing on from yesterday’s post (make sure you’ve read that one first). To reiterate, “proofing under tension” means that a dough rises while also continuously holding tension. Specifically, we’re referring to bulk fermentation…
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While shaped loaves (as seen here) could certainly be considered an example of proofing under tension, it’s generally a given that the whole point of shaping (for most styles of bread) is to create enough tension to hold the dough taut while it finishes its final rise. In other words, proofing under tension is a necessity for a shaped loaf, but during bulk it’s simply an option…
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To proof your dough under tension during bulk requires that you fold the dough frequently enough to counteract the dough’s natural tendency to release tension between folds. If you fold the dough while it still retains some of the tension from the previous fold, then that extra bit of tension is added on top of the current fold. This added tension accumulates over the course of many folds. By the end of bulk, a dough that proofs under tension tends to hold much more tension than the dough would’ve otherwise held had it been given less frequent folds (or no folds at all)…
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This extra tension adds strength to the dough, and improves its tolerance to proof and handling. Tension is a stabilizing force in dough. On the one hand, it creates compression (inward force) that exerts a balancing counterpressure on the gas cells which opposes the expansive (outward) force of inflation, thus stabilizing the cell walls and allowing for greater overall expansion without collapse (tolerance to proof). On the other hand, it creates resistance to outside forces that might cause damage, such as the touch of the baker’s hands (tolerance to handling). You can feel this resistance when you push a finger into a tense dough (the dough pushes back). If you poke a dough that’s not holding any tension, there’ll be little resistance at all, and you’ll leave a dent.
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I hope all that made sense. It’s difficult to explain complicated topics in the limited space provided here. Cheers! 😎 #opencrumbmastery