Specialising in Nutrition & Digestibility of Bread & the Gut Microbiome
Whist our courses are postponed, I am here & applying all my knowledge on how to support immunity & the gut microbiome though making our bread as targeted & as nourishing as possible. Please use our free recpies, or join the online course.
A technique for aiding gluten development in a dough. The dough is tipped out onto a work surface and folded in thirds, like a letter, turned through 90o and folded again before being returned to the bowl.