January 8, 2010 - 1:20pm
Video Shows Kneading Technique for Very High Hydration
I was visiting pizzamaking.com this morning and there's a thread on Pizzarium, the chi-chi Roman pizza restaurant that features a foccacia-like pan pizza. Someone posted a link to a youtube video of chef Gabriele Bonci showing some of his dough handling techniques. At about 2:10 into the video, he shows how he kneads his very wet dough.
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When he's done with the dough, his fingers looked CLEAN! Al
or phyllo dough. I think the video was cut short. I like to use only one hand but the dough amount is smaller. Use the fact that the dough is stuck to the table to work like an extra hand when stretching the dough.
Mini
The camerawork and the crowd noises really brought this video to life. It's further away than my current absolute favourite -- La Fucina -- but I've made a note of the address to try when I'm over that way.
Jeremy
Funny but I wonder if you could not get the same effect with a mixer or waiting a while between kneads. He adds a biga doesn't he?
Good question what is the difference with a mixer?