Hand Dough Kneading French Method
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Uploaded by artisanbaker on Aug 29, 2008
Simon demonstrates a traditional French method of hand kneading dough.
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.
by Sourdough Companion - A community of bakers interested in naturally leavened breads
http://www.sourdough.com
- 136 likes, 2 dislikes
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Uploader Comments (artisanbaker)
Top Comments
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I think Simon is sexy!! Saludos.
1 year ago 24
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Interesting technique.
At one point I was waiting for the rap lyrics to start... XD
2 years ago 16
All Comments (69)
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Guys, he's just trolling you.
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@neeraj2608 "I wonder how they do it in shops"
Machines.
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HAHHAAH the camera it's on simon's face only
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he's hot!
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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 :) ?
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Should be at BodyRock channel
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Simon is GORGEOUS!!!!!!!!!!!!!!
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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.
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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.
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Wow, that dough is really taking a beating!
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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.
artisanbaker 3 years ago