Hand Dough Kneading French Method

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

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  Howto & Style

[encantada345]

I think Simon is sexy!! Saludos.

[PraiseDivineMercy]

Interesting technique.

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

[MusicforMe123]

How long does it take for you to complete one loaf from start to finish.

[Wildnight89]

I personally make the dough for all the loafs I want to make at the same time then cut the dough to have good size. I dont do 100 at a time tho!

[MusicforMe123]

What would you do if you had to make 100 loafs of bread?

[ศรีวิไล วงศ์ถาวร]

thank you

[robrosy]

I think all the Asian girls were too mesmerised by his handsome look that they didn't dare to join him to do some kneading. I would have jumped at the opportunity if I was there. Both to gain practical experience and well, he's good looking after all.

[Mateusz A]

Hi, You look to my Channel , I great

[olsenap]

It would be nice to see the shaping, scoring and final product.

[Jon Chao]

I can watch this for hours on end

[lwblack64]

The slam and cup puts air in. The stretch strengthens the gluten.