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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Top Comments
encantada345 3 years ago
I think Simon is sexy!! Saludos.
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PraiseDivineMercy 3 years ago
Interesting technique.
At one point I was waiting for the rap lyrics to start... XD
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All Comments (109)
MusicforMe123 2 weeks ago
How long does it take for you to complete one loaf from start to finish.
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Wildnight89 3 weeks ago
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!
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MusicforMe123 3 weeks ago
What would you do if you had to make 100 loafs of bread?
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ศรีวิไล วงศ์ถาวร 1 month ago
thank you
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robrosy 2 months ago
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.
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Mateusz A 2 months ago
Hi, You look to my Channel , I great
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olsenap 2 months ago
It would be nice to see the shaping, scoring and final product.
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Jon Chao 3 months ago
I can watch this for hours on end
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lwblack64 3 months ago
The slam and cup puts air in. The stretch strengthens the gluten.
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