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Folding (of the dough)
See also Stretch and Fold. In the folding method, the dough is stretched and folded over itself. Folding the dough and then resting it for up to 30 minutes helps the dough develop a stable gluten framework and gives the dough more strength. Each folding unit has a significant effect on dough strength. Especially for doughs with high water content (70% and more), where kneading is more difficult, the Stretch and Fold method is recommended to build up the gluten framework in a natural way.

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