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Amy Sumler
The slap and fold kneading technique, also called French fold, is a method for strengthening bread dough (and, more specifically, the gluten in bread dough) during mixing before the start of bulk fermentation.
First, I don't usually slap and fold until after the autolyse step, if there is one. When mixing, I typically like to break it up into stages (and you'll often see this in my recipes) where I hold back salt1 and some mixing water until later in the mixing process. You can slap and fold for a few minutes after incorporating just the flour, water, and sourdough, then add the salt and withheld water and do another slap and fold until strengthened to the desired amount. Or, you can slap and fold only once before the salt or after everything is incorporated. This is up to you and your preference.
Excessive dough hydration can make the slap and fold process a little messier and sometimes even very difficult. If your dough is highly hydrated, it can help to split mixing up into stages or even do a bassinage type mix, slowly adding water through the mix to avoid a very sloppy dough in the beginning. For instance, hold back some of the mixing water and begin slap and fold without the reserved water. Once the dough builds some strength, add a little more to the dough in the mixing bowl and continue strengthening in a second slap and fold session on the counter.
In the image above, you can see the quick fold over after the slap and stretch. This motion folds the dough into a tight little package, picked up again at the right side with the pincher grip, repeating the process.
Continue each step in this process, over and over, until the dough is sufficiently strengthened for the target number of stretch and folds you intend to do during bulk fermentation. For example, I typically slap and fold until the dough smooths out, stops sticking to the counter as much as the beginning of the process, and generally starts to hold its shape on the counter without any excessively shaggy sections. This would mean I'd still need 1-3 sets of stretch and folds during bulk to finish strengthening the dough for my typical doughs.
Slap Fingerprint Segmentation Evaluation (SlapSeg) III is a public test of automated slap fingerprint segmentation algorithms. Fingerprint segmentation is the act of separating or segmenting an image of the friction ridge structure of the hand into individual images of the upper-most finger joints, known as distal phalanges. In SlapSeg III, output from automated algorithms is compared to output from a human examiner and analyzed for similarity.
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