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French Kneading with La cocina de Babette

Lacocinadebabette Lacocinadebabette·62 videos
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Published on May 9, 2012

This video is part of our on-line sourdough bread making course. We'll soon be offering it in English. www.lacocinadebabette.com Ooops, a bit of Spanglish, fat fingers=thumbs

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Uploader Comments (Lacocinadebabette)

  • Michell Adams

    Thank you for the video! I'm a new baker and am just learning. Do you have a date for the online English classes? Thanks again.

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  • Lacocinadebabette

    Thank you for your comment. We don't have a date yet but we will soon (I think it won't be until after Christmas). We are in the middle of translating all the written material and dubbing the rest of the videos. I will mention it here as soon as we have it. Thanks.

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    in reply to Michell Adams (Show the comment)
  • polidevk1

    Great!

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  • Lacocinadebabette

    thanks!

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All Comments (22)

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  • sybillesissi

    Hello Babette! Muchas gracias por esta demonstraciòn! I have a question though: I have been making bread for several years now and I never get a dough without veins, like the one you show thgrough the window light... Do you have an idea why? I even tried to knead for 35 to 40 minutes and it had no effect... Thanks in advance :)

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  • patisserie1

    A digital measuring spoon; awesome. I've never seen that tool before. What a great idea.

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  • VisualExplainer

    Oops, just saw you did post a video on shaping baguette, in Spanish. Very nice, thanks!

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    in reply to VisualExplainer (Show the comment)
  • VisualExplainer

    Great video, thank you! I see you do like repetition, but between the repetition and the examples of what not to do, I feel I've really learned something, and look forward to trying this kneading method. Now if you could post a similarly detailed video to explain how to shape a baguette (with high hydration dough), I would be very grateful! Most other videos are fairly quick, and leave me with a lot of questions...

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  • Michell Adams

    Thank you so very much!

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    in reply to Lacocinadebabette (Show the comment)
  • Lacocinadebabette

    When I have a large quantity of dough to knead I divided in two, The dough benefits from short rest periods while kneading anyway, so I go from one to the other and it just takes 10 minutes. Another importante thing is to relax your shoulders while you knead this way, use your arm strength, those are the muscles you should be using and it is a great workout.

    Cheers,

    Bea

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    in reply to Bittersweetri (Show the comment)
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