A quick tutorial about the slap-and-fold technique for kneading high-hydration dough.

For those who are curious:
The dough is:

50% whole wheat flour run through a large (~1mm) mesh strainer from Castle Valley Mill (it has _huge_ 1cm pieces of bran in it, hence the straining)
25% KA All-Purpose
25% Central milling bakers craft+

@ 80% hydration

In the video, it's post a 2h autolyse, 30m post mix with levain and 5m post mixing with salt. (2%)

Thanks to my cousin @ MMStudios for tons of YouTube tips! Check out his channel: [ Ссылка ]

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