It's a variation on stretch-and-fold in which you dump the dough onto a wet countertop, stretch it out into a wide sheet, and then fold it in thirds like a letter, twice, first in one orientation, and then again at 90˚ to the first. It's often used for adding inclusions to a dough, but it is also very effective at building strength into a dough quickly.
the difference between a letter fold and lamination is that in the latter you want to stretch the dough into a very thin sheet, to the point that you can see through the dough. You definitely need a lot of counter space to pull it off.
It's a variation on stretch-and-fold in which you dump the dough onto a wet countertop, stretch it out into a wide sheet, and then fold it in thirds like a letter, twice, first in one orientation, and then again at 90˚ to the first. It's often used for adding inclusions to a dough, but it is also very effective at building strength into a dough quickly.
the difference between a letter fold and lamination is that in the latter you want to stretch the dough into a very thin sheet, to the point that you can see through the dough. You definitely need a lot of counter space to pull it off.
As per Addie, I made the autolyse at the same time I made the levain. After two hours it was amazingly smooth and strong. Great advice. Thank you.
Does anyone know if there is an American flour roughly equivalent to Petra 1 flour?