A vigorous kneading technique where you pick up the dough, slap it against the counter, and fold it over itself -- great for developing gluten in wet doughs.
Slap and fold (also called the Rubaud method or French fold) works well for high-hydration doughs that are too sticky for traditional kneading. You lift the dough with both hands, stretch it upward, slap the bottom half onto the counter, and fold the top half over. Repeat for 5-10 minutes. It looks messy and aggressive, but it develops gluten fast without adding extra flour. The dough will go from a shaggy, sticky mess to a smooth, cohesive ball.
