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Turning Dough or Folding

January 22, 2011 Melissa 2 Comments

Not every recipe calls for a turn or a fold halfway through its initial fermentation but some do. Think of it as a better way to punch down dough, because it does not destroy all of the precious air pockets within the dough. There are a couple of methods that I use the first is … [Read more...]

Guides dough, folding, gluten development, techniques, turning

Windowpane test

January 6, 2011 Melissa 6 Comments

When you get really familiar with a particular dough you can sometimes tell if it is kneaded enough just by the feel of the dough underneath your hands, but this test isn't foolproof. So I prefer to use the windowpane method of testing the gluten development of my dough. After … [Read more...]

Guides gluten development, techniques, test, windowpane

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