What are strengthening folds?

[vc_row css="%7B%22default%22%3A%7B%22padding-left%22%3A%220%22%2C%22padding-right%22%3A%220%22%7D%7D"][vc_column][vc_column_text]This is a very useful technique in baking. It is mainly used to:

• Improve the strength of the flour
• Break larger air bubbles (to make them smaller and more numerous)
• Homogenise the temperatures in various areas of the dough
• Remove the metabolites of the yeasts that hinder their activity

[/vc_column_text][us_separator][us_image image="14358" size="full" align="center"][us_separator][vc_column_text]The process is extremely simple and is done in the same way as preparing puff pastry, that is, by folding the dough into thirds, first from one side and then from the other. This technique is usually done at mid-point, that is, at halfway through the first fermentation. Once the folds are completed, the dough should be placed with the folds underneath and left to rise again for the necessary time.  

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