Slap and Fold

When kneading by hand, there are several techniques we can use. The kneading method should adapt to the dough hydration (of course, also to our personal preference). The more we know, the better equipped we are to handle the dough.

Slap and Fold (a.k.a. the french method) is a very effective kneading technique. It will develop the gluten in no time. 

With this tutorial, you will learn how to perform this technique. There are written instructions as well as videos that illustrate all the aspects of the process. It starts from the very beginning (mixing the ingredients) and takes you to the finished dough.

With some practice, It can become one of your favorite kneading techniques. 




Course curriculum

  • 1

    Introduction

    • Welcome!
  • 2

    The Method

    • 1. Mixing the ingredients

    • 2. Demo with a towel

    • 3. Kneading the dough

    • 4. Checking the dough

    • 5. Fold 1

    • 6. Fold 2

    • 7. Next

Umberto Percoco

Ciao, I am Umberto, your instructor. It's very likely you don't know me. You must be asking: Who is this guy? So, let me tell you a few things about myself.

I am a theoretical physicist (seriously) with a strong passion for baking. I was born in Italy and during my early teenage years moved to Venezuela where I spent most of my life. When I was in graduate school, I lived in the US. Now, I am back in Italy.

Over a decade ago, I became interested in home baking, perhaps to compensate for the abstract thinking required by Theoretical Physics. The interest in pizza and bread became a hobby, then a passion, almost an obsession. Then, finally, I became a devoted Bakery student. A status that I still happily hold.

I made experiments, failed a lot, more experiments, took some classes, improved the outcomes...

Finally, I built a beautiful wood-fired oven and opened my own pizzeria to offer the Traditional Italian Pizza (following Napoli's tradition). At the same time, I started teaching how to make Bread and Pizza Romana at home. Since I love teaching, this was a natural development of my passion.

I strongly believe that knowledge must be shared. It is the way of building a Culture.

Since the end of 2017, I have hosted an AirBnB-Experience teaching how to make Pizza Romana. This has allowed me to teach hundreds of wonderful people from all over the World. Also, I have been teaching and coaching online in 1-1 meetings.

This site is a channel to share the experience gathered during my years as an artisan baker, a baker physicist (as someone recently defined me).

My intention is to pass on to you some of the passion I have for fermented dough and artisan baking.

Make Pizza, Make Bread, and have fun doing it!