That's certainly the case, when I make sourdough by hand it needs a lot less neading, especially if you get plenty of starter in. BTW anyone heard of any wood fired bakery ovens for sale recently.
I use a similar method of hand mixing doughs (using up to 12kg flour, need to get a trough rather than use a s.s. bench top), but I am trying to figure out why he is patting the dough later on in the clip. Any ideas?
@castlebaker mixing the dough is not only incorporating the ingredients, but also involves working the dough to develop the gluten. this gives the dough strength and ensures that your loaves will hold their shape, have some height, and good texture, crumb, and crust. I would bet that there was some more aggressive patting, turning, and kneading going on for about 10 to 15 minutes after the video stopped.
@dlacr NO there wasn't ... you are talking about making bread with yeast ... and here is with sourdough. developing the gluten in a dough is made by 2 ways .... 1 - sourdough .. 2 - power kneading
in both cases the gluten is formed and you can make bread ...
Sorry the next part is missing .... :(
Hope u enjoy this
sunmoonbakery 2 months ago
where is the next part ?? shaping and baking ?
azt3c 5 months ago
Kneading??? it's more that he gives the dough a shoulder pat.
ladythreecats 8 months ago
Damn! i have hairy hands :(
valdesyur 8 months ago
That's certainly the case, when I make sourdough by hand it needs a lot less neading, especially if you get plenty of starter in. BTW anyone heard of any wood fired bakery ovens for sale recently.
castlebaker 1 year ago
Could be for fun, I have to admit I love the feel of dough too.
castlebaker 1 year ago
i guess for fun... there's no practical reason for that ... or maybe to feel the dough if it need more water ?!?
dharaba 1 year ago
I use a similar method of hand mixing doughs (using up to 12kg flour, need to get a trough rather than use a s.s. bench top), but I am trying to figure out why he is patting the dough later on in the clip. Any ideas?
castlebaker 1 year ago
@castlebaker mixing the dough is not only incorporating the ingredients, but also involves working the dough to develop the gluten. this gives the dough strength and ensures that your loaves will hold their shape, have some height, and good texture, crumb, and crust. I would bet that there was some more aggressive patting, turning, and kneading going on for about 10 to 15 minutes after the video stopped.
dlacr 1 year ago
@dlacr NO there wasn't ... you are talking about making bread with yeast ... and here is with sourdough. developing the gluten in a dough is made by 2 ways .... 1 - sourdough .. 2 - power kneading
in both cases the gluten is formed and you can make bread ...
try it at home
sunmoonbakery 1 year ago
salt and then starter
intelplatoon 1 year ago
salt and then starter
intelplatoon 1 year ago
SALT......30 grams of salt per liter of water
riseuptoi 1 year ago
What did he throw in after the water?
Clandestinemonkey 1 year ago
@Clandestinemonkey
The old dough starter, 'Levian'
kakorn75 1 year ago