Hand Dough Kneading French Method

[coolobuttface]

this is the Richard Bertinet method but he is not mentioned

[WayneftBatman]

Guys, he's just trolling you.

[Yelobutterflyable]

HAHHAAH the camera it's on simon's face only

[Yelobutterflyable]

he's hot!

[chatowngeek]

nice workout. may be that's why french bread makers are slim.It could have been nice to have Mozart music at the background. my wife just said is someone shooting :) ?

[peacebrowser]

Should be at BodyRock channel

[ohdrdrdr]

Thank you. Beautiful Simon. Great technique. For me, I shall knead the dough in my usual method until I am satisfied, then start the French slamming for about 100 times. I'll try it out for tomorrow's bread. By the way, lots of work and love for just one loaf. 

[Rattmaster86]

600 times? really? I've done this before and stopped at around 70 slams, the dough seemed alright to me. tho I have know way of knowing.

[neeraj2608]

I wonder how they do it in shops where they have such a lot of baking to do.

[Aquar1uZ]

@neeraj2608 "I wonder how they do it in shops"

Machines.

[j0nd0mer]

Watch this video and sing "We will, we will, rock you!" Go ahead and try it. :)

[chocko6913]

Simon can knead my dough any time :o)

[RideLXbindings]

we will... we will... rock you...rock you

[fearlessartz]

@RideLXbindings I think kneading in this method would be so much easier if singing to this tune, I know you're probably joking but this is brilliant! *still singing Queen in my head*

[2groomers]

Not worth the trouble nor the beads of sweat falling into the dough..

[DevilishCharm23]

He said 20 minutes, if you knead it for extended amounts of time it can become tough when you try to eat it.

[bowow0807]

@DevilishCharm23 well if the dough is very wet then it is more difficult to form gluten strands so the extended kneading is actually counteracting the wetness of the dough to form gluten it you did this with a slightly fryer dough then it would get that nice smooth look quicker

[LittoBUbbo]

I just came back from the kitchen. I kneaded the dough like him for forty minutes and managed to get the beat going.. god knows how the bread will turn out tho

[LittoBUbbo]

That shirt looks like it was made for Simon's body..

[lilstripaRabbit20884]

il fait ça pour très longtemps. j'sais pas que j'aie de la patience.

[lilstripaRabbit20884]

Il fait ça pour très longtemps. 

[sauceykat]

wow what a cutie! that's a lot of work though for a little bit of product

[jungleng]

wow, very nice. the intro looked like the dude wasn't being serious, but once he starts kneading, it's obvious the dude knew what he was talking about.

[cr0ak]

Is this what Madeleine Kamman (in her book "The New Making of a Cook") refers to as "crash the dough"? (p. 1097)

[Blooberry95]

lol Nice beat to it while you're kneading. I tried this once. You need to be pretty fit if you want to try it. It's really tiring OwO

[evaange1]

I love the beat. Simon is pretty hot ;)

[miiiiich]

Thanks for this! I learnt this recently at a baking course and had forgotten how to do it until I found this :) :)

[mstrhck]

This poor guy begs for help in the most classy way possible at 4:03 and no one steps up, the little bastards. They should eat cake!

[KoukiR]

I'm telling you all right now that if you are going to try this you better be in good shape because this is real work out. You are going to be huffing and puffing by the 5 minute mark and sweating like crazy. I use this kneading method all the time with very wet doughs. If you have shoulder or wrist issue I would take it easy or not even try it.

[sunshinedeb2415]

i can't wait to try this myself! Does he have a website that I can get the recipe from?

[MissPsychoB]

Wow... does this apply to all dough or just regular bread? I was looking through youtube for a tutorial on how to knead dough for shortbread, but I think this might make it to airy...

[Raigalq2]

is like a song xD

[encantada345]

I think Simon is sexy!! Saludos.

[gesres]

Seems like an unnecessarily large amount of work, when you can accomplish the same thing by a few stretch and folds.

[onemissourian]

I have tried this and because the dough was sticking too much to my hands and work surface I usually ended up adding too much flour, making my bread taste like a cracker, not very good. Does anyone know if his work surface is lubricated with oil?

[thejohnou]

@onemissourian

no cheating! don't use oil! :o)

at the beginning the dough is sticky but at the end it becomes very smooth and doesn't stick at all, it takes at least 10 minutes of intensive kneading to get achieve that. good luck! :o)

[Iaokanan29]

2:22 "we will we rock you, we will we rock you...... you've got rythm dude

[GrimeyTheGrizzla]

lolz in 0.20 -0.24

[ESAET02]

My baby loves this video, she dances to it. LOL

I'm going to try it on my baguettes for fun.

[LittoBUbbo]

what a cute baker <3

[PraiseDivineMercy]

Interesting technique.

At one point I was waiting for the rap lyrics to start... XD

[BeKindPeople]

wow I wish I tried that before I just made my dough

[Doughnutchef]

Like a dough hook continually folding. That approach would align the gluten protein strands for a more smoother dough,however you know yeast is anerobic and will function with little oxygen and you know adding unnecessary oxygen will indeed oxidized the dough quickly.

[lanabon]

I actually do bread at home with this kind of kneadig. What is the difference compare to normal kneadig? i've never had an airy texture of dough before. This method makes it amazing.

[switchdogdotorg]

such a hot baker .. i wish i was that dough! ahahha

[heydisaster]

oh sooo true.

[Foxillia]

You may get hurt.

[mannnda614]

ooo HOT baker! Aheh. Anyway, I followed his method this time around for my cinnamon buns. But my kneaded dough doesnt seem to be as smooth as his. Mine still sticks to my marble table somehow! I'm so afraid that dough would get so tough, so a question, how do we know when to stop kneading? My kneaded dough isnt as smooth as his, mine's sticky, but tough. I just let it rest, but it still rose non the less! will the outcome be different? between my sticky dough and his smooth dough..

[whitebredcharlie]

cinnamon rolls are gonna have sugar in them?

the dough you'll need to make, in order for them not to stick, is gonna be stiffer than his...

his dough doesn't have eggs or sugar in it, i'd imagine.

that's quite the method, though.

i find the wholegrain sourdoughs i'm making, need a stiffer dough, as well, but just so that they won't be soup by the time they go in the oven.

[princess0fdeath]

thanks!

[BodaciousFooty]

does he not understand that kneading is to form gluten and not air bubbles?

[ChefFlick]

I've worked with french chefs who say "give it air" and what they mean is work the gluten. Same thing, different way of saying it. What he means is that when you work the gluten it makes the dough elastic, so it can hold the air. If you don't work it, its like trying to blow a bubble with fresh chewing gum.. You have to work the gum first in order to get the bubble. So same thing,,, just way differant way of saying it.

[whitebredcharlie]

i loved the poetic way he was describing the purpose of kneading...

[muadini]

Ya, i love that beat too,i could imagine someone beatboxing to this.

But i am curious how the bread turned out compared to the normal kneading.

Was it different texturally? How about the taste?

Would appreciate if Artisanbaker could reply, thanks =]

[cra640]

I Love that beat.

[artisanbaker]

Simon wanted a well developed (but not oxidised) dough. I think the final dough was suitable, particularly as this was a quick demonstration with no time for a bulk proof.

A 10 min rest may have cut 5 minutes off the start. Coarser milled flours benefit more from a rest (the flour in this dough was fine roller milled, baker's).

Crumb of the final bread was quite creamy, definitely not over-kneaded. Air is incorporated into the dough...but the flour appears to be not excessively oxidised.

[vincenttalleu]

I personally think that's a big waste of time/energy. You could just do what he does for 1 minute, go for a 20mn nap, then come back and do it again for 1 minute, result would be exactly the same / better even.

[ElPiconeroalCognac]

Agree completely. I used to work so hard at kneading until I learned (from "Art of Handmade Bread" that you can save much time from just letting the dough rest for 20 minutes. That said, I'm not sure I understand what he means by "oxidized" or incorporating air. To what end? And airy crumb?

[vincenttalleu]

I don't think you can actually oxidise the dough by hand, that's what happens with very long or high speed mixing.

I agree with the "incorporating air", but still, few minutes of that would incorporate enough air.

I mean look how tired and silly he looks like at the end.

And at the begining he's just throwing dough all over the room, how professional is that?...

Anyway it's still a pretty cool way of mixing, he's just doing too much of it :p But he's french, so that could explain :D

[TSignature]

The purpose is to create gluten, but also to trap air bubbles. When making denser breads like rye or wholewheat, there is a huge difference in texture. I imagine it also traps nature yeasts in the air into the bread, improving the flavor.

[vincenttalleu]

First, I'm pretty sure the "trapping nature yeasts in the air" is just a myth.

It takes days to activate yeasts already present in the flour, so "getting" wild yeast in the air just while mixing doesn't sound possible to me...

Also I understand the mixing technique, I do it very often when I want a white open crumbed bread type baguette.

But he should at least let the dough rest for a while before starting to throw it around, look how he's making a fool of himself loosing bits of dough all over!

[vincenttalleu]

Still I love his accent! he must be getting so many girls with this! I never quite managed to have a french accent even though I'm french and that really sucks :D

Is the video going on in Australia or else??

[RebelWithoutASauce]

@vincenttalleu

You are definitely right about trapping yeast from the air. I have heard people attempt to do this with sterilized flour get nothing.

You are also right about the rest! Autolyse!