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Hand Dough Kneading French Method

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Uploaded 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

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