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Double book fold for donuts – purpose?
I might have missed it but I don’t understand the purpose of folding the dough after the first rise for donuts. It reminds me of the process of laminated doughs, but not sure why it’s needed for donuts?
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5 Respuestas
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Welcome to the Scoolinary community, and thank you for your question.
Doing a double fold in a doughnut dough is not a common technique, but we know the Chef uses it because it has several benefits that can improve the final quality of the product:
1. Improves the dough’s structure: Folding the dough slightly develops the gluten network. This helps give the dough strength and structure, which can contribute to better gas retention during fermentation and frying. While doughnuts don’t need as much gluten development as bread, a slightly stronger dough structure can help achieve a better texture.
2. Incorporates air and uniformity: Folding can help incorporate air evenly into the dough. This can result in a lighter final product, with doughnuts having a more even and airy crumb.
3. Controls fermentation: Allowing the dough to rest after folding lets it relax and ferment more evenly. This is important to ensure the dough doesn’t become too elastic or difficult to handle.
4. Optimizes the final texture: Although this technique is more common in laminated doughs like croissants or puff pastry, where the goal is to create layers of fat and dough, it can help create a softer and more consistent texture in doughnuts.
In summary, even though it’s not a typical technique for doughnut dough, doing a double fold can improve the final texture and structure of the product, resulting in more uniform and fluffy doughnuts. However, the doughnut dough will not have the layers of a puff pastry or croissant, as butter is not being incorporated into the layers; instead, the Chef is aiming to improve the structure and texture.
We hope this information is helpful.
Best regards.
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Hey there Chef G B!👋
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I’m Sol Damiani, the Community Builder and I’m from Buenos Aires.
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Greetings GB.
Have you ever made sourdough or worked with dough that requires a long fermentation time?
It’s a very similar process with the donut dough.
In sourdough, the process is called stretch and fold.
For exactly the reasons Sussan explained. 😁
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Thank you, all 🙂 I have been making donuts with a different yeast technique so it was interesting to learn this one. Definitely reminds me of lamination 🙂 and I’m looking forward to trying this version!
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Great, we hope you’ll be able to share your results with us soon.
Best regards.
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