Sourdough gluten development: stretch and fold + slap kneading

In this video we explore two methods of gluten development for sourdough: the stretch and fold method and slap kneading. Techniques and attributes of each are explained.

[@kb_100]

Your experience as a teacher really sets you apart as a KZbinr. Your anticipation and explanation of common mistakes gives these videos much more depth. Some other channels make things look too easy so then we get discouraged when we face difficulties.

[@realbreadbygeorge4973]

Sincere thanks kb_100! I really appreciate your kind words.

[@mawawohuuuschwarz3721]

Thank you! This video is a perfect combination of expertise, lay men's words, a teacher's foresight and home baker's practical approach.

[@realbreadbygeorge4973]

Such lovely feedback, thank you!

[@rakujan]

Only just came across your video on this but found it incredibly helpful for finally getting the technique of slap and fold. Thank you!!

[@realbreadbygeorge4973]

Wonderful!!

[@ravenwolfpriestess]

My daughter asked me to tell you that you look like Penelope from Bridgerton and she's obsessed with that show 😅

[@realbreadbygeorge4973]

This made me laugh!! I do love that show too.

[@msmebourke]

Best explanation of the slap kneading, thank you!

[@realbreadbygeorge4973]

Thank you, I appreciate you taking the time to say so.

[@jcnz9861]

100% agree with the comment down below! Excellent demonstration.

[@realbreadbygeorge4973]

Thank you for your kind comment

[@user-nn1kj6ft7z]

Thanks for a great video. May I ask why don’t you add the salt along with the dry ingredients before the first dough mix?

[@nancypeterson2489]

Excellent job explaining with simple terms and everyday references.

[@realbreadbygeorge4973]

Thanks Nancy! I appreciate your feedback.

[@annak2905]

You are great ! I love how you explain things - jazz hands ! glad to be here before the fame :D Greetings

[@realbreadbygeorge4973]

Thanks so much Anna!! So glad you got something out of the explanations.

[@nancyrichmond5426]

Thank you! You made that so easy to follow. Great help!

[@realbreadbygeorge4973]

Thanks! I'm glad it helped.

[@christophermoyer6103]

terrific!

[@realbreadbygeorge4973]

Sincere thanks!

[@pattyfigarola5057]

This is probably one of the best explanations of the slap & fold technique I’ve seen. Thank you! Just to clarify, if I do this up front, I don’t need to do any additional stretch & folds? Can I just leave the dough alone until the end of bulk fermentation? If so, this will save me so much time. Thanks again!

[@realbreadbygeorge4973]

Thank you! You can certainly do this and then leave your dough for the full bulk fermentation. If you find you're not reaching sufficient gluten development this way, simply add in a stretch and fold or two and you'll see a big improvement.

[@Quranicnarratives]

Tysm I finally did it after so much

[@realbreadbygeorge4973]

Well done! It is worth perseverance :)

[@christianras259]

What is your go to hydration Georgie would like to know thanks.L.am from Aotearoa new zealand

[@realbreadbygeorge4973]

For my loaves I like about 78% hydration

[@kb_100]

This is probably sacrilegious to ask. But can I use my stand mixer to do this?

[@realbreadbygeorge4973]

Hahah not sacrilegious, no. I do encourage my students to start out mixing by hand as this will give you a good feel for the dough and improve your intuition. Do feel free to use a mixer though - just be mindful that it is approx 8 times more powerful than hand mixing so you are at risk of overmixing and toughening up your dough. I doubt you could overmix by hand... one advantage. It's certainly less messy to use a mixer though ;)

[@santhyanigeneva9883]

How long we do the slap?

[@realbreadbygeorge4973]

Just until you feel the dough become airated and bouncy - a few minutes

[@kimberleydaytonac7923]

How long after this step do u let it sit

[@realbreadbygeorge4973]

The length of time for the next stage, the 'bulk fermentation', is very variable dependent on temperature/humidity. It's more of a matter of looking for the signs that your dough is ready for the next stage... all covered in my online course!