Folding a Bulk Fermenting Dough based on Apiece of Bread's Table Loaf
Channel: Filthy Good Vino
Date: 25/05/2015

The folding technique I use to develop dough during bulk fermentation. 

One of the process in bread making used to help develop the dough and resulting structure of the final crumb in the bread is to fold a dough during the bulk fermentation prior to it being portioned and shaped for proving. 

This video shows folding a modified Apiece of Bread Table Loaf recipe. The dough is a blend of 76% Plain flour 15% Stoneground wholewheat 5% Rye, 2% Oat, 2% Maize flour at 76% hydration. A 5 hour hydrolisis was applied. This fold is the second fold 1 hour into bulk fermentation.