What does the term "folding" refer to in baking?

The term "folding" in baking specifically refers to a gentle mixing technique used to incorporate air without deflating the batter or dough. This method is especially crucial for recipes that require a light and airy texture, such as soufflés or certain cakes. Folding involves carefully lifting the mixture from the bottom and turning it over the top, repeating this motion until the ingredients are just combined.

This technique is distinct from other methods such as kneading, which involves working the dough to develop gluten and strength, or dividing dough into portions, which focuses on portion management prior to baking. Shaping bread before baking is another important step but does not relate to the action of folding. Therefore, the correct understanding of "folding" highlights its role in maintaining airiness while gently mixing ingredients.