2. Mixing & Folding

In this video, certified master baker Jeffrey Hamelman will show you how to properly mix artisan bread dough. Jeffrey walks you through the techniques used in the King Arthur Flour Bakery and explains our philosophies about mixing a proper dough.

Category:

Education

Tags:

• mixing dough
• folding dough
• artisan bread baking
• Jeffrey Hamelman
• King Arthur Flour Bakery
• craft baking

[KingArthurFlour]

@cyn3rgytoob, the protein content of the flour does play an important role in the recipe. We would be happy to help you troubleshoot your specific recipe--feel free to contact us through our Baker's Hotline at 800-827-6836, or our online Baker's Chat on the King Arthur Flour website. ~Mel @ KAF

[azt3c]

how do you adapt to the humidity of the day ? if you use 70% hydration and its a rainy day, do you reduce the hydration % ? is there a rule of thumb for this ?

thanks for this great videos, i've watch them like 15 times already :)

[KingArthurFlour]

@azt3c It is best to adjust your hydration, though with natural climate humidity, you only need to do it slightly to accommodate the change. Hold back on about a ½ cup of water and only add it as you see it is required. You will be able to determine this as the dough mixes and begins to form a cohesive mass. -Deb @ KAF

[KingArthurFlour]

@bowow0807, it sounds like your dough may still be a bit too wet. It should not be so sticky that you can't work with it. You may need a bit of extra flour at the kneading stage. Be sure to check out all of the videos, and you may want to check out some of the step by step blogs on our regular site . ~MJ @ KAF

[cyn3rgytoob]

thanks for the videos. How important is protein strength in the flour. I'm using a 12% protein flour and I'm finding my crumb is not very developed. It is more like a chewy cake with small even bubbles throughout. The final bread doesn't really tear so much as break if you pull it apart. Do I just need to knead it longer?

[Habiat23]

When do you knead? Is it the "stretch and fold" that kneads it or has the kneading been incorporated into the mixing?

[bowow0807]

@bowow0807 and how does the dough end up so floppy?and very bouncy.

[bowow0807]

can i ask how does the dough end up not sticking to the table and their hands?! i know they put a bit of flour but when ever it try it with my breads they just absorb the flour and keep on sticking! please tell me! to help the amateur who wants to make good bread for the family.

ps. i use a 100% hydration natural whole wheat starter for my yeast.

[neontrail]

AWESOME!!! Nice work!! Thank you