2. Mixing & Folding

Summary by Krater

Jeffrey Hamelman of The Bakery at King Arthur Flour explains and demonstrates the bread mixing process, detailing how to develop dough strength through initial mixing, water adjustment, and intermittent folding.

From the video

Answers: How do you mix and develop strength in bread dough?

• bread mixing techniques
• gluten development in bread
• dough hydration
• folding bread dough
• commercial baking methods

Ingredients

• flour
• water
• salt
• yeast

What it concludes

• Mixing on first speed initially allows for ingredient incorporation without premature gluten development.
• Folding the dough expels carbon dioxide gas and adds structural strength after a light initial mix.