Dough Development Techniques in Sourdough Baking

 

Why Are Dough Handling Techniques Important?

Dough handling techniques are essential for developing gluten, improving structure, and enhancing fermentation. Instead of traditional kneading, these methods gently strengthen the dough while preserving gas for a light and airy crumb.

Dough handling techniques help improve: 

✔ Gluten development – Strengthens the dough structure.

✔ Gas retention – Allows for a better rise and open crumb.

✔ Final texture and flavor – Enhances fermentation and aeration.

✔ Kneading alternatives – Allows gluten to develop without excessive mixing.

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1. Stretch and Fold

📌 Purpose: Strengthens gluten while evenly distributing gases and fermentation by-products.

📌 How to Do It:

Gently stretch one side of the dough upwards.

Fold it over itself.

Rotate the dough and repeat for all four sides.

📌 When to Use:

Done during bulk fermentation at regular intervals (e.g., every 30 minutes).

Helps dough build strength without vigorous kneading.

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2. Slap and Fold

📌 Purpose: Develops gluten quickly by vigorously working the dough.

📌 How to Do It:

Pick up the dough and slap it against the counter.

Fold it over itself and repeat.

📌 When to Use:

Ideal for high-hydration doughs that need fast gluten development.

Works best early in the process before bulk fermentation.

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3. Coil Fold

📌 Purpose: Strengthens structure while maintaining dough integrity in high-hydration doughs.

📌 How to Do It:

Lift the dough from the center, allowing the sides to coil under.

Fold it back down gently.

📌 When to Use:

Used during bulk fermentation as a gentler alternative to stretch and fold.

Best for doughs with very high hydration (like ciabatta or focaccia).

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4. Rubaud Method

📌 Purpose: A gentle mixing technique that incorporates air and develops gluten.

📌 How to Do It:

Using your fingertips, perform rapid, circular motions to mix and aerate the dough.

📌 When to Use:

Best used in the early mixing stage before bulk fermentation.

Ideal for delicate or enriched doughs where aggressive handling is not preferred.