Description
Manual dough strengthening method that aligns gluten strands without degassing.
Technical
Repeated tensioning of hydrated flour matrix induces disulfide bond formation between glutenin proteins while maintaining gas cell structure. Contrasts with intensive kneading's shear-force gluten development.
Culinary Significance
Essential for handling doughs above 75% hydration where traditional kneading would be impractical.
Science
Primary Reaction
Gluten network polymerization
Parameters
Temperature
22°C optimal
18°C to 28°C range
Time
4 folds at 30 min intervals
15 min intervals – 3 hour total process
Equipment
Bench scraperHigh-hydration tubDamp cloth