No better time than the 🎁 to try new things right?! So I’ve wanted to knead a dough using the slap and fold technique for sometime now, but having read all too often about how arduous, time consuming, and unforgiving the method is, I’ve been extremely reluctant to even attempt it. So now with all this time on my hands thanks to Covid-19 🙏, I decided to jump right into the deep end with an enriched dough, but not just that, a Sourdough enriched brioche dough. Boy am I happy I did, to be able to feel the dough come alive and start to come together in your hands, to feel the gluten developing after every slap and every fold through your labour, is a feeling like no other I’ve experienced on my baking journey, and It’s these moments that make me want to dedicate more time to learning as much as I can about the incredible world of bread, especially those made with wild yeasts, and the process of fermentation.
Its far from a perfect loaf, there’s no such thing, but next time i’d like to see how far I can take the slapping and folding, and maybe improve my shaping, but all things considered, I’m pretty happy for a first go.
#Embrace this time and use it to learn, you may never get a chance like this again!
#brioche #sourdough #fermentation #breadislife #baking #homebaking #slapandfold #handmade #alwayslearning #noexcuses #ilovegluten #lockdown #gringo #saopaulo #sydney