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 quic...
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.
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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.
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.
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!
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??
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.
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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!
Is the video going on in Australia or else??