Folding

To make bread dough with the folding method, start by combining warm water and sugar, activating the yeast. Mix the yeast mixture with flour and salt, then let the dough rest briefly. Initiate the folding process by gently stretching and folding the dough over itself from all sides, repeating this step over a series of intervals. Allow the dough to rest between each set of folds, encouraging gluten development. After the final fold, let the dough ferment until doubled in size. Preheat the oven, shape the dough, and bake until the crust is golden brown. The folding technique enhances gluten structure, contributing to a bread with a desirable texture and improved flavor.