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Different types of dough require different kneading methods. A low hydration dough can be kneaded by pressing it into the work surface and folding it at the same time. This method is effective and convenient. A high hydration dough would not be possible to knead in the regular way. To knead such a dough, we use the ‘stretch and fold’ aka ‘slap and fold’ method. 📖 Read more ➡️ https://www.chainbaker.com/how-to-kne... ---------------------------------------------------------------------------------- 🥨 To learn more about bread making click here ⤵️ Principles of Baking http://bit.ly/principles-of-baking The Steps of Baking http://bit.ly/steps-of-baking ---------------------------------------------------------------------------------- 🔪 Find all the things I use here ⤵️ 🇺🇸 https://www.amazon.com/shop/ChainBaker 🇬🇧 https://www.amazon.co.uk/shop/ChainBaker ---------------------------------------------------------------------------------- 🌾 If you would like to support my work click here ⤵️ https://www.ko-fi.com/chainbaker ---------------------------------------------------------------------------------- Disclosure I participate in the Amazon Influencer Program which will earn commissions from qualifying purchases at no extra cost to you. ---------------------------------------------------------------------------------- #Bread #Baking #ChainBaker