How to Properly Mix Concrete

Concrete Mix Ratio and How to Mix Concrete

What is the “Pinch and Fold” method of hand mixing? Hand mixing for gluten development is such an important part of sourdough baking and it is often the least well-documented step in most recipes. Many bakers undermix their dough and underdevelop gluten strength. I was a chronic under-mixer. Typical hand-mixing methods include: - Slap and fold - Rubaud - Pinch and Fold These techniques are used for initial mixing and gluten development before the bulk fermentation folds (e.g., Stretch and folds)