The folds develop extra gluten strength in this very soft dough. Sticky at
the start, by the end of the fold steps, the dough will feel more elastic and
stronger and have some puffy blisters of air forming. See Foldin’ times
(page 82).

Place the dough back into the tub, cover and leave for another
30 minutes, then do another set of three or four shake-and-folds.

After the last fold, re-spray and press a piece of plastic wrap to the
surface of the dough. Re-lid the tub, then chill overnight. It will be
ready to use after 12–18 hours.

Making the dough the day before and allowing a long, cold overnight proof
has many benefits – more flavour and tenderness, and it makes shaping
such a soft dough much easier.

Adaptrix
No mixer
Follow the procedure by mixing the
ingredients in a bowl then kneading
on the work surface until the dough
feels fibrous – it will be sticky and
tricky, but do-able. Straight after
the dough goes into the tub for the
first proof, do a set of folds. Chill
for 30 minutes and do another.

Chill again and do a third set of
folds. The dough will feel more
elastic each time.

Feelin’ fruity
A little pop of dried fruit and citrus
makes this dough panettone-esque.

Finely grate the zest of one small
orange and one small lemon onto
100 g (3½ oz) total of mixed dried
fruit. Use all currants OR all sultanas
OR mixed dried fruit including glacé
citrus peel. Add the fruit and zest
at the 7-minute mark of kneading.

I sometimes like to add the finely
grated zest of half a lemon, too!