This technique can replace stretch and folds AND free up more time (not coil folds)

This one technique may completely replace stretch and folds for my sourdough bread, especially when I don't have a lot of time. If you don’t like stretch and folds or you want to free up a little more time when you make sourdough bread, this technique is for you!
My standard sourdough recipe that I followed for this video:
• Good Sourdough Bread -...
For this process:
- Mix all ingredients
- 30 min rest
- 10 slap and folds
- Shape the dough up about 10 times
- Bulk ferment 5-8 hours
- Shape
- Proof
- Score
- Bake
For the shaping, proofing, scoring, and baking, you can follow my sourdough bread process in my master recipe video (below).
My standard sourdough recipe that I followed for this video:
• Good Sourdough Bread -...

[@GrantBakes]

Yes, I know that slap and folds have been around for a long time. By “new technique” I’m referring to the process shown in this video of mixing the dough, followed by a 30 minute rest, then only about 10 slap and folds before starting bulk fermentation. Legends like Richard Bertinet have been teaching slap and folds religiously for quite some time. But, my method differs pretty significantly from that. In the “Bertinet” method, slap and folds come right after mixing, and you need to do quite a few minutes of slapping before the dough is developed. For my quick and easy method, most of the development happens during the 30 minute rest period, and the slap and folds mostly help to smooth out the dough so it can be formed into a ball. If this method isn’t for you, that’s fine. However, I do think it provides a good alternative to people who are looking for something in between a “no knead” bread and a traditional sourdough country bread.

[@joannemckinnon5398]

As a novice sourdough bread baker (actually was in tears at the length of one recipe), this recipe is a godsend. Just wondering how long it takes to ferment - what is an estimate of that time. Thanks!

[@uncoeur]

​​​​@@joannemckinnon5398 @the_bread_code had a great suggestion to take a small sample of the dough just before bulk to set aside in a sealed container to watch for the % of increase you're looking for... whether that be 50/75/90/100 ... whatever. Sometimes this can take several hours... for me on a warm day it takes about 4 hours total after autolyse before I'm ready for the banneton rest.

[@krazmokramer]

I haven't baked in about 25 years. I used to bake yeasted breads in hearth loaf style. There was a technique where you beat the dough with a rolling pin to develop the gluten. Seriously, the instructions were something like the rougher you were with the dough, the better the gluten formation. This slap and fold seems somewhat similar. I'm starting to bake again and have been watching lots of videos. It seems there are as many different ways to make a loaf of sourdough bread as there are bakers! Lots to sort out before I get going. I'm trying to find the easiest, least time consuming way to bake a fantastic loaf of sourdough. I'm using your rye flour starter guide to make my starter. On day 3 so far. THANK YOU for making your videos available to YT!

[@Anna-ww5pz]

Trying this method out today after great results from following your previous stretch and fold video! Thank you so much for sharing your no fuss methods Grant, really appreciate it 😁

[@estonian44]

how did it go? how long did u wait after the shaping (the proof stage) *first bulk was 5h?

[@mamabear7243]

This is awesome! I had no idea. And your bread turned out perfectly. You just saved me a bunch of time. Thanks!

[@TheBalancedMom]

You can do just 1 cycle of stretch and fold instead but 10 times around the bowl! Works great so no need for 4-- I do love seeing all the experiments you've tried with it as I'm still learning tons!

[@rain99love]

Hi Grant. Yes I managed to bake my 1st successful sourdough bread with the ear after watching this video! You are my saver!!!

[@GrantBakes]

Woohoo! Great job!

[@janesmith9628]

REALLY interesting. Thanks! Will definitely try this. I also really appreciated your suggestion of the window pane test as final confirmation the dough is ready for the bulk ferment.

[@zalehajaafar6390]

Will try this technique. Thank you Grant.

[@GrantBakes]

Great! Thanks for the comment, Zaleha 😊

[@5333snw]

10 Slap&Folds,then Shape! I can enjoy to bake more with this new technique! Thank you 😊

[@GrantBakes]

Hope it works for you!

[@maboo736]

This is amazing! I’m going to try this just because I do not like a dirty countertop left for hours. Thanks!

[@leahr.2620]

I will try this next time, my sourdough doesn't have big holes either and that's ok, I prefer small holes so the jam doesn't run out😊I have also used you microwave trick and it works perfectly especially since my kitchen is a little on the cooler side.

[@johnarrow3354]

I agree, I don’t like big open crumb. I do it all by feel now, which usually means some slap and fold to begin with, then …. is it coil fold every 30 minutes-ish during bulk fermentation, until there is a good window. So quite similar to you, and I can do other things like dig the garden!

[@iainwallington474]

Brilliant video

[@justmeek]

I love slap and folds and will never go back ❤

[@divinape9812]

Every time I feed my starter, after a few days I have to put it back in the fridge because I have to do something with the kids. Thank you for this.

[@alifewithluna4134]

Thank you for this tip. Whenever I do stretch and folds my dough collapses and it never rises even with the bulk ferment. It ends up with a much tighter crumb than what you pictured. Will try this tonight

[@lauradyer6421]

I'm a new subscriber & am making your regular recipe now - looking good. As another person mentioned in the comments... I didn't realize you could slap and fold for sourdough - will give this method a try also in a couple of days. Thanks. 🙂

[@GrantBakes]

Welcome to the team, Laura! Thanks for subscribing 😊 let me know how you like the recipe.

[@catherineschmalzer1271]

Thanks! I’m learning so much from you. Just received my recommended banneton basket and lame. Dough is bulk fermenting now. First three attempts were just ok. I’ve watched some videos four times, hoping this loaf is best yet!

[@Zachbasanese]

Not sure what issues you're running into, but my two big issues starting out (recently overcome) were being too rough with the dough after bulk fermentation/rest and not preheating my cooking vessel! It's been a couple months so hopefully you've figured it out since but maybe this will help others coming along...

[@944gemma]

AWESOME!

[@mayukoshimakage4680]

Thanks for the great tip! Now I can prep bread and take my toddler out to play on the same day.

[@GrantBakes]

Great use of time!

[@barrychambers4047]

Hey, you got me in trouble. I didn't even realize at the time, little pieces of sourdough were flying all over the kitchen. There was even a little stalactite of dryed dough hanging from the ceiling. My wife was bigtime mad at me!😁😄😛

[@GrantBakes]

Sorry, Barry! Tell her that Grant will have to come and clean it up 😂

[@taytay88]

🤣🤣🤣🤣🤣🤣 this is awesome... i needed to laugh tonight and boy did i ever 🤣

[@emkoh2746]

🤪😂😂😂😂. Sorry to laugh at your expense Barry Chambers! I’m with your wife. Had my fair share of sourdough blunders 😱🤪

[@Rob_430]

Hi Grant. So you have to mix all ingredients in the beginning to do this method? Actually, the 30 minute wait to hydrate should be an autolyse, and just flour and water.

[@SJ-bq6pl]

🤣🤣🤣🤣🤣

[@WillyB192]

This is awesome

[@GrantBakes]

Thanks!

[@ihus9950]

Thanks Grant

[@mariaconti9704]

After shaping, how long does one proof the. Loaf? Thanks, I love the idea of a shorter process!z🤩😍

[@charmaytw]

Thanks so much 😊

[@GrantBakes]

Thank you!

[@guynakash]

I use slap and folds all the time, especially when I make brioche dough which can be very sticky. The number of slap and fold may vary depending on your recipe and flour so counting 10 is not a good method but as you said, do the window pane test, check for gluten development and that's it, not more stretching and folding every 30 minutes, one bulk fermentation, perfect 👌.

[@en2oh]

Richard Bertinet has taught this method for years. Credit where credit is due

[@GrantBakes]

Richard bertinet does slap and folds from the beginning with no rest period, and goes for about 10 minutes or so of slap and folds (if I remember right) until the gluten is fully developed. I think this method I showed here is a much more simplified version of what he does and it’s more hands off. I do agree that Bertinet is a legend! He has made the slap and fold technique very well known, though I doubt he invented it.

[@carolr4871]

This is wonderful! I will definitely try this with my next loaf. Thank you for sharing it.

[@GrantBakes]

Give it a try!

[@carolr4871]

@@GrantBakes I've now had a chance to make several changes, all based on a couple of your videos: more hydration, 2 resting periods, slap-and-folds, and adding 50 g. of whole wheat flour. I'm happy to report improved shape (more rounded dome), flavor, crust, and crumb. Wish I could show you today's loaf, but I don't see any way to add a pic. Anyway, thank you, thank you, thank you!

[@andreujuanc]

Very cool that you are making short videos. Sometimes I hate watching 15-20 min of verbose repetitive info just to stretch the video for youtube algo purposes.

[@GrantBakes]

Thanks, Juan. I’ve only ever stretched the end of a video one time in order to make it longer on purpose. (1) I didn’t feel right about it, and (2) I didn’t see much benefit from it from a KZbin perspective. Now I just try to make videos that are just as long as they need to be for whatever topic I’m covering, whether that’s 3 minutes or 15 minutes. Thanks for watching!

[@caranelson8764]

I am giving this a try, you have not lead me wrong. I am get better with each loaf I have made with your tips and videos. Thank you so much 😊

[@GrantBakes]

Wonderful! Thanks so much for the comment. If this doesn't work for you, you can always go back to stretch and folds. It's just another technique to add to your repertoire!

[@ingridgillette5573]

I've been doing this for months now and it has been a game changer. I actually do the slap and folds 2minutes on 2minutes rest for 2 or three rounds then check for window pane.

[@GrantBakes]

That’s awesome! Love that idea.

[@evelynsmith2379]

Thanks i am loving this i really i am. There is just one question please as i haven't baked for a while. How long do i proof it for?

[@BcBaxley]

Almost exactly how I ball up pizza dough....I do it in my hands instead of setting it on the counter... stretch it out as far as I can horizontally then fold it in on its self repeating the process and stopping right before the gluten tears. I have also stopped doing stretch and folds with my breads since I worked in a pizzeria and learned that technique. Supper fast gluten development...

[@vymaruyama6960]

Hello Grant! I am a big fan of your KZbins ❤ May I ask with stretch and fold 3 times, 30 minutes apart within two hours you have total bulk fermentation of five hours and half. How about with this one since there is no waiting in between stretch and fold. what is the total bulk fermentation? 🙏🙏🙏

[@elizabethheyenga9277]

I found autolysing flour/water for a few hours moved development along in fresh milled. Likely because it is getting fully hydrated and can do its work with more ease.

[@chenrowenais]

Hi Grant may I know if I can use this method using a stiff starter?

[@dantilstra8010]

Thanks for sharing - love the idea of saving time and not having to hover through the better part of a day to create bread. Will this method work with 100% whole wheat? I've watched your video on 100% Wheat Sourdough Bread video and like the way it gives such a open crumb and high loaf.

[@GrantBakes]

I think 100% whole wheat would probably require more gluten development than this white loaf. But the slap and folds technique could still work, it would probably just take more of them.

[@johnarrow3354]

I have just baked my first Spelt wholemeal loaf using 70% hydration, using a combination of slap and fold and then coil fold. I felt that the dough was too firm and tight at the start of the main fermentation, so just threw 15 g extra of tepid water on to the dough ball, allowed it to sink in and later did a coil fold. I gave it plenty of ‘lift’, plus a deep score to allow it plenty of ligt in the oven. The results were a light and moderately fine crumb. Next time I will use 75% hydration at the start. Nothing like experimenting!

[@bridgettewood1713]

Grant, hello, on the bulk fermintation, do you leave it coverd on the counter? Or in the fridg and how long?😊 Thank you.

[@DrGeorginaCook]

Will this work for 100 percent wholemeal? Thanks

[@chenrowenais]

Hi Grant... I'll definitely try this which is a time saver. Upto the last part where you put the dough into an oiled glass dish.. how long do you rest it before the preshaping?

[@GrantBakes]

-Mix -30 min rest -10 slap and folds -10 cup and pulls (immediately after) -5 minute rest -Windowpane test -Bulk Fermentation in glass bowl (5-8 hours usually) -Preshape -30 minute rest -Final shape -Move to fridge immediately for cold proof (8-24 hours usually) -Bake!

[@chenrowenais]

@@GrantBakes great! Will follow this method, thanks for replying 👍😄

[@shelleyloots9285]

Please could you put your quantities of this recipe? Thank you!!

[@samke0675]

How come the dough doesnt glue to your fingers when doing either of the things?

[@carolchanpoon]

Thanks for the new method. May I ask how long do you leave the dough for in the oiled glass container for bulk fermentation? Many thanks

[@GrantBakes]

About 5-8 hours depending on the temperature and how long the dough needs. I just look for significant growth in size.

[@chrissiewindsor]

This was my question too, can I make a loaf in one day? I reckon with the time I’ll save on stretching & folding I might just make it! (Unfortunately, I’m not generally an early riser, it will be an alarm clock job! Worth it, though.)

[@MatthewEbrey]

After the slap and folds we saw, is the bulk fermentation time still 3 1/2 hours? Cheers.

[@chrissiewindsor]

How long do you bulk ferment?

[@8creativegirl]

Is your counter floured before slapping?

[@Jayne747]

It looks good. By the way how many hours for the final bulk fermentation?

[@GrantBakes]

5-8 hours depending on the temperature of the kitchen and the dough.

[@mojsharhappy]

That 's great, i like shortening the time....but did u bulk ferment over night?

[@GrantBakes]

I did bulk ferment overnight in this particular instance, but you can do it during the day too. It doesn't matter at all. Just make sure the bulk fermentation is complete (roughly 5-8 hours usually for me).

[@chenrowenais]

Hi Grant, I've been using this method with good results. Recently I just converted a 100% hydration starter to a 50% stiff dough. Would like to know if I could use slap and fold and this procedure for a stiff starter? Thank you for your time.

[@bubasaurus]

Would you say the dough loses its gluten structure if u go much beyond 10 slap and folds? I tried this today but did way more slap and folds and found my dpugh became a soupy mess. U Is it possible i slapped and folded too much and ruined the gluten nerwork?

[@suzyb.6234]

I found the same thing??? Who would have thought.

[@jadeintheparke1]

Huh. I wonder if I can substitute this with stretch and folds with the dough in the bowl

[@suzyb.6234]

Is this still your preferred method?

[@hudajalil9362]

Thanks for this new idea i will really try it cus i was suffering from the long time for the usual method But at which time you will keep it in fridge overnight ?

[@GrantBakes]

After you shape the dough and move it to a banneton basket 😊 check out my Good Sourdough Bread recipe video.

[@hudajalil9362]

@@GrantBakes aha got it thanks

[@WONDERring]

So what happened when the interior of the bread comes out too moist?

[@happypiper7669]

I've come to the same conclusion. Ni point in overworking or complicate things more than necessary. I usually do the slap and fold for couple of minutes. Then I do one or two coilfolds during the bulk before preshape. Your bread looks great. It's not a must to have a crazy open crumb, it's a matter of preference. The important thing is to have a successful fermentation that rises the bread and makes the crumb soft and airy. If that's very open or less open is secondary, at least for me.

[@GrantBakes]

Exactly! I agree. Thanks for the comment.

[@donaldduck9214]

When i started baking with sourdough,one of my very first loaves accidentally(beginner's luck) had an amazing oven spring and a crazy open crumb. I anxiously cut a slice,spread some butter and honey on it and ended up biting the slice and licking the butter-honey from the plate .At that moment i stopped minding about them huge holes!🤣

[@kayleep3329]

Has anyone tried a combo of 1 or 2 stretch & folds, w rests, & then 5- 10 slaps? I like the time saving idea but also like stretching & folding. Just curious if a combo could work too, & which method first? Thanks ☺️🙏🏽😊

[@GrantBakes]

I would do the slap and folds the first time, and then stretch and folds after that to add additional strength 💪 Thanks, Kaylee!

[@doraharrison1642]

I like the idea of slap and fold...Question in your title what is (not coil folds) ? Thank you

[@GrantBakes]

Thanks, Dora. “Coil folds” are also a different method for folding sourdough. People usually use coil folds instead of stretch and folds when working with really wet doughs.

[@doraharrison1642]

@@GrantBakes Thank you, I'm anxious to try this. Thanks for all your recipes and info. :)

[@onemorething100]

Hello. I know this is an old video and hope you see this. I am making sourdough today for the second time. I have a question about proofing. Have you ever proofed on the counter and not cold proofed in the Refrig? Thank You.

[@GrantBakes]

Yes, 2-3 hours final proof at room temp.

[@Rexyspride]

I'll be trying this in the morning for sure. I just hope it's not too noisy for the kids as they'll probably still be asleep! Quick question, I'll be bulk fermenting whilst at work as I want to find something to fit in with my life. Should I bulk ferment in the fridge all day, shape then back in the fridge overnight and bake the following morning OR just reduce the amount of starter and leave it on the counter all day? I'm really struggling to make it regularly as it requires so much of my free time.

[@GrantBakes]

Try using only 50 grams of starter instead of 100g. Then let it bulk ferment on the counter all day long while you are at work. It will double in size a little bit slower but should be ready to shape when you get home! Then off to the fridge to proof overnight. Or you could proof at room temperature for a couple of hours and bake it in the evening. Plenty of options!

[@GrantBakes]

Plus, it’s only ten slaps, so hopefully it won’t be too loud for the kids!

[@Rexyspride]

@@GrantBakes Thanks Grant! I think I'll try it on the counter for this one. Your recipe is the one I've had the most success with anyway so I'm super excited to get slapping!

[@Rexyspride]

@@GrantBakes Quick update, I used 50g of starter and it worked perfectly ! probably my best loaf so far. Thanks dude!

[@kellysoo]

Is this only good for white plain flour ? I use rye and plain white mix

[@GrantBakes]

The more white flour the better it will work, but it should be ok if you have a small percentage of rye flour!

[@sashineb.2114]

Hi, thanks for this. Your recipe is not showing in the video (or in the description below.)

[@GrantBakes]

Fixed it. Thanks, Sashine!

[@sashineb.2114]

@@GrantBakes Thank you very much. Have a great day!

[@GrantBakes]

You too!

[@user-xn3in5vg7k]

Hello Grant. I am new sourdough baking. Is the final loaf supposed to be damp on the inside after baking. I let it cool 2-3hours before cutting.

[@GrantBakes]

Try baking a little bit longer. It might be a little moist in the interior but shouldn't feel too damp.

[@raghavanmanilal7751]

Can I buy Grant Bakes recipe book, from where I can buy

[@GrantBakes]

I have a recipe ebook that is coming soon. Sign up for my email newsletter with the link below and I'll let you know exactly when the ebook is released. Thanks for your interest! grantbakes.com/vip

[@oliverg6864]

I think I prefer the stretch and folds still, because then I can do it all in the mixing bowl and I don't have to get the counter dirty! Less cleaning ftw.

[@betspath]

Can you tell me where you bought that 7 cup bowl?

[@catherineschmalzer1271]

I got one for about $6 at Walmart. Anchor Hocking much less than Pyrex.

[@g.kielman8413]

I only work with wholemeal spelt. Does this method work too for wholemeal sourdoughbread?

[@GrantBakes]

It might work. Give it a try!

[@vickilabriola1452]

Hi Grant, Can I leave it in the frig all night to get that sourness?

[@GrantBakes]

Yep! That’s usually what I do once it’s in the banneton basket

[@Kayenne54]

When it seems to take several weeks to make one loaf, being able to slap that dough into shape seems very therapeutic.

[@chuckbaber]

is there something about Sourdough that makes this different?...would this method work just as well on a non-sourdough dough? ( I'm new to bread making and haven't made it to sourdough yet)

[@GrantBakes]

Same with Yeasted Bread, expect that may rise a lot quicker during the resting period depending on how much Yeast you use.

[@chuckbaber]

@@GrantBakes thanks!

[@dianamansour7323]

Funny, as stretch & fold is my FAVORITE part of making sourdough..........my "go to" is your 80% hydration method/recipe!!

[@MendeMaria-ej8bf]

Unfortunately, developing gluten as much as possible in a time as short as possible is not for people with gluten-sensitivity. Do you have suggestions for working with gluten-free flours? Would be great.

[@estonian44]

sorry the "Proof" thingy, how long it took after shaping?

[@GrantBakes]

I usually do 1.5-2 hours at room temperature, or overnight in the fridge.

[@snowbird6855]

Do you think this could work for einkorn sourdough?

[@GrantBakes]

I haven't baked with Einkorn, so I'm not sure. In theory it would work, but the dough may need more time to rest and/or more slap and folds.

[@snowbird6855]

@@GrantBakes Ah there's a new challenge for you! The taste is divine, regardless of the challenge of the low gluten.

[@reneemullins4438]

Rest for how long? In the the covered bowl

[@GrantBakes]

Hi Renee, sorry about that. This video wasn’t intended to show the full recipe and process, but just how I replaced the stretch and folds with a small number of slap and folds. If you want to watch my full recipe video, it’s called “Good Sourdough Bread” and you can find it here: GrantBakes.com/good-sourdough-bread As for how long to let the dough ferment in the covered bowl, it usually takes my dough around 5-6 hours to double in size, but it can depend on the temperature of your kitchen.

[@DANVIIL]

A one hour autolyse (add only flour and water and let it rest for 1 hour) and you may not even have to do slap and fold to develop gluten.

[@GrantBakes]

Thanks, Danvil! I know a lot of people love to autolyse. I usually don’t, but that is totally an option too.

[@GrantBakes]

I appreciate all your comments lately, by the way! Thanks for sharing your knowledge.

[@kst701]

👏🏼👏🏼👏🏼👏🏼

[@louettesommers8594]

How much water Do you use?

[@GrantBakes]

70% hydration in my main recipe.

[@louettesommers8594]

@@GrantBakes thank you.

[@gerriebell2128]

I am pretty new to the sourdough world. My goal is to make sourdough bread for sandwiches, or English muffins or rolls for sandwiches. I don’t care about getting a crust crispy enough to break teeth, or an “ear” on bread. I want to make real sourdough as opposed to getting store bought, because I want the health benefits sourdough provides, and to have bread that we can know what is in what we are eating. Sourdough English muffins take a day and a half to make. Mix ingredients together in evening, overnight bulk ferment, in the morning add salt and baking soda then 5 mins stretch and folds, rest dough for 20 min, rolling and making muffin shapes, and 45 min of proofing, then finally cooking them off in a pan on the stove. I’ve been using Bigger bolder baking recipe. These muffins are for breakfast sandwiches. Question: is there any way to shorten this process it still get good results?

[@darryljoyner]

Is that about a 68% hydration?

[@GrantBakes]

70% 👍🏻

[@saia2205ify]

Thank you for this video!. I'm new to this. P.S. I wish the sponsor video before this was NOT a visual of ear wax removal. 🤢

[@GrantBakes]

Thanks for watching, Linda! Oh haha, that’s not a great ad right before a sourdough video 😆 sorry about that!

[@donaldduck9214]

🤣👍🏻

[@RenatoDouek]

Bertinet method!

[@Jayne747]

Do you mind to put the whole process in writing down below?

[@GrantBakes]

I just updated that in the video description 😊

[@Jayne747]

@@GrantBakes Thank you very much :)

[@susanbeal4322]

But I love stretch and folds!!!! And I like the 30 min “ free time” in between to get other stuff done… Maybe I will try .. might be a hood stress relief ha ha

[@GrantBakes]

This way you get a bunch MORE free time! Haha but I totally understand. I do like feeling how the dough changes between one set of stretch and folds to the next.

[@Lizard008]

Same. I enjoy the 3 stretch and folds. working from home is such a good match for sourdough baking :D

[@elenaarmstrong5316]

Any salt and oil?!?!

[@GrantBakes]

Click the link to the original recipe in the description. There is salt but no oil. 😊

[@GrantBakes]

Here's my master sourdough recipe that I used for the video: kzbin.info/www/bejne/Y3zWpZ5meJigbq8 I just published a NEW 75% Hydration Sourdough Bread Recipe. Check out the video here: kzbin.info/www/bejne/bou3gKp-l8mel6c

[@mojsharhappy]

Liked ur descriptions in this master recipe.... thanks! 😊

[@safffff1000]

This seems great why to go but I don't understand why the big split is so popular. It always burns black on top and looks like you don't know how to bake right and the black taste's burnt. I like the wheat ear cut much better

[@GrantBakes]

Go with whatever you prefer!

[@safffff1000]

@@GrantBakes Yes, but just curious why the design is so popular

[@fan878]

Hello, thanks for the video! Can you specify if at any point you do a cold retard? And how long you leave it to proof after final shaping? Thanks.

[@guynakash]

For me the best way is bulk fermentation until the dough grows about 50%-75% and then cold retard up to 26-30 hours. I put the dough in a clear container, mark where it started and wait for it to almost double in size but not 100% because you might over-proof it, 75% is a good sweet spot. then I do a preshape, let it rest for 5 minutes, shape it into a banneton, cover and retard in a 3°c refrigerator until the next day.

[@guynakash]

By the way, times may vary depending on your recipe, flour used, how active your starter is and of course the temperature of your kitchen, that's why I never look at the clock, only at the dough. Mark the container and track it, that's the best way.

[@meisievannancy]

The slapping bit produces what exactly ? It's like if there was air in the dough, it's going to be whacked right out of the dough. I think bertinot saying he is folding air into the dough does not explain him whacking it right out again. I think the physics is not really understood by the artisans. It works but the why is the question.

[@GrantBakes]

There’s not much air in the dough in the very beginning stage of fermentation anyway. So slap and folds are meant to create gluten development at this point and then the rising and filling with air happens later. That’s how I understand it, anyway.

[@meisievannancy]

@@GrantBakes thanks for the reply. Ok, when I am more adventurous I'll give it a go.

[@SJ-bq6pl]

Mine was a sticky mess .. back to stretch and fold for me

[@GrantBakes]

Makes sense!

[@SJ-bq6pl]

I've made 2 loads now... first one oven not hot enough.... second one chewy dense mess because I left in fridge too long... crumpet attempt also a failure.... let's hope 4th time is the charm 🤣

[@imanh9193]

This is autolysis process. S&F gives smoother silky finish

[@ezequielromero4436]

Bertinet method

[@peterenrique67]

The French slap technique.

[@LocrianDorian]

Eh, stretch and fold is plain less fussy for me, even if it technically takes longer. Just wetting the fingertips means you won't have any dough stuck on them which wastes time cleaning that up etc, plus less of a mess obviously as it can be done directly inside the bowl.

[@GrantBakes]

I think I’ll end up doing stretch and folds most of the time too, unless I need it to be more hands off as far as time goes.

[@mandiigraham1596]

In my opinion, slap and fold is the same as stretch and fold. After all when you “slap” in on the counter, you are then lifting it up to stretch it over. The number of slap and folds equal (or comes close to) the number of stretch and folds you would normally do. The only difference I can see is maybe the fermentation time has/is maybe shorter.

[@chrissiewindsor]

It really is shorter. For the first couple of years I was making sourdough I followed a friend’s method. Stretch & folds, leave for an hour before the next set, (there were several sets!) then I’d to get it into the banetton & leave it all night! I soon got sick of this method! I have very painful arthritic hands, so anything that cuts down on work is great for me. I can knock up a perfectly lovely sandwich loaf in my stand mixer, using quick yeast, (so, strictly speaking, I only need to let it rise once, but I prefer to do two, it’s only half an hour or so) start to finish, less than two hours. I do so love the tang of sourdough, though, so I do maintain a small stock of starter in my fridge. I must try this slapping method though, I can vent all the hatred for my teachers at Grammar school! I’ve followed this gentleman’s advice before & he didn’t let me down. For the perfect loaf for me, I’d like to make a loaf, start to finish, in one day!

[@snowbird6855]

​@@chrissiewindsor Btw, for arthritis , have you tried changing your diet? If you totally eliminate all gluten plus nightshades and take a quality mineral complex, and 5,000 iu vitamin D, and take collegen daily, your arthritis will likely be gone.

[@krazmokramer]

@@snowbird6855 Total nonsense. If it was that easy, there would be no arthritis in the world. As for no gluten, you can't have sourdough bread without the gluten! The gluten development is the point of this video.

[@johnschneider4160]

What's the difference????!!!

[@viennehaake9149]

So?

[@paulfielder449]

Guess I make my bread different, because I use slap and fold for salt inclusion instead of building gluten, but I’ll give this a stab.

[@GrantBakes]

That’s one purpose it can serve too! I usually add my salt at the beginning along with everything else, so it’s different in my case. But yeah, by all means give it a try!

[@jacobcohen9205]

AKA as No knead, method.

[@GrantBakes]

Sort of. Not quite fully no-knead though.

[@CAC6363]

I thought there was going to be something new here… lol

[@robertosarnataro]

Are you kidding me?! It’s a normal, ancient, technique called GLUTEN AUTOEVOLUTION! It’s a simple AUTOLYSIS!

[@saldun70]

The whole ethos of sourdough is about taking time and care to get the best result. This technique eschews that in favour of a lazy approach, and it shows in the results.

[@GrantBakes]

Sometimes I just want good tasting bread to eat during the week. This fits the bill.