I demonstrate several of the techniques I use to develop dough strength by hand. They are: slap and folds, stretch and folds, Rubaud kneading and bench letterfold. I also show how to do a windowpane test and bassinage (to incorporate more water into the dough after it has been moderately developed).
![](https://s2.save4k.ru/pic/zPPj5oTO2-4/maxresdefault.jpg)