Le pieghe dell’impasto spiegate bene (cosa fanno davvero) - Le Basi Della Panificazione

#dough #baking #pizzeria I wrote a book: The Science of Dough https://www.newbookedizioni.it/pagina... https://amzn.to/3RIJwMW Want to improve your pizza making skills or explore the magic of homemade pizza? I offer personalized courses and consultations for enthusiasts of all levels and industry professionals. Contact me to find out more: [email protected] 🤝 Collaborations and Partnerships: Interested in collaborating? Contact me: [email protected] 🛠️ Home Pizza Equipment: Here's everything you need to become an expert pizza chef at home. From the peel to the laser thermometer, I've selected the best tools for you: https://amzn.to/3JQS2st In this episode of the Bread Making Basics series, we discuss a widely used but often misunderstood topic: dough folding. Folding isn't a ritual or a "magic technique": they're mechanical movements that act like micro-kneadings distributed over time. Essentially, they're a way to apply energy to the dough without continuously kneading, and for this reason, they're central to many methods (hand kneading, no-knead, high-hydration doughs, and mixer-controlled downtime). In this video, I'll explain: What folds are and what types exist (general concept) When they are done at various stages of the dough's life What they serve: structure, surface tension, gas redistribution, and dough homogeneity What happens on a technical level: how folds interact with the gluten network and why they can increase toughness, elasticity, and stability Why timing changes everything: a fold done immediately after kneading is one thing, a fold done on dough that has already risen a lot is another (much stronger effect and greater risk of degas or stiffening) Why post-fold resting is essential: using the dough immediately after a fold means working with a "tighter" gluten When folds are useful (kneading by hand, planetary mixer, high hydration, spiral mixer with machine stops) When they can ruin everything (wrong timing, too many folds, wrong objective) We'll conclude with practical charts and diagrams to understand when to fold and why, based on Hydration, initial dough intensity, and the fermentation phase. If you'd like, in the next episode we'll put the theory into practice: folding real doughs and comparing different hydrations. Video chapters: 00:00 Reinforcing folds 01:03 What are dough folds? 01:40 The functions of dough folds 02:50 The effect of dough folds: technical part 08:45 Let's recap: folds