I recently completed the Lean Yeast Dough module, which was a game changer. My previous attempts at French bread were nothing short of a sticky mess that frustrated me. I just learned how to handle this type of dough, and I can’t wait to share it with you!
Let’s experience Europe through our taste buds for a bit here. We made preferments for this module’s practical assessment in Focaccia and Pizza. One of the things that I struggled with in my previous attempts at bread-making was kneading dough with higher hydration, and it just wouldn’t get off my fingers! Until I learned this technique called ‘slap and hold.’
What is Focaccia?
Focaccia, from the Latin word “focus,” which means “fireplace” or “hearth,” is traditionally baked in a hearth or fireplace. This delicious and versatile Italian flatbread has dough similar to pizza. Known for its crisp exterior and soft and airy interior, Focaccia is typically topped with olive oil, salt, and herbs such as rosemary, cheese, or vegetables. Focaccia is often served as an appetizer or a side dish to complement soups, salads, or pasta dishes.
For this module, we used a Biga preferment, often used in producing Italian bread. Using Biga preferment in bread dough can improve texture, crust, and crumb. Other types of preferments are Poolish, Biga, Levain-levure, and Pâte fermentée to name a few. Another type is Sourdough starter, which most people are probably more familiar with.
The Game-Changing Kneading Technique
Now, let’s talk about the game-changing kneading technique, the “slap and fold” method. Bakers have used this French technique for centuries. Popularized in modern times by French baker Richard Bertinet, the slap and fold method involves utilizing a high-hydration dough, slapping it on the work surface to stretch it out, then folding it in on itself to develop gluten. It’s more straightforward than it sounds.
Challenges
Now, let’s be honest: working with wet dough was like a food fight waiting to happen. But hey, embrace the mess and have some fun with it. The biggest challenge I encountered was working with wetter dough, but with the proper technique (and a few wet hands and a scraper), I was able to knead my way to bread success.
The crust on my Focaccia and pizza was crisp on the outside and soft on the inside, and the flavor was on point. I’m so grateful for the opportunity to learn from an online baking and pastry school, and I can’t wait to see where my bread-making skills take me. If I can do it, so can you. So please don’t give up on your baking dreams, my friends.
