I have been trying to master two recipes, the only ones I have allowed myself to try until I get them right.
Happy Thanksgiving to all.
For what it's worth, you will find below a handful of links to videos that demonstrate hand-kneading technique. I encourage others to add comparable links herein, so this thread might become a reference point for TFL posters with questions on the topic.
Links were current as of Nov. 25, 2010.
The first video features world-class baking teacher Richard Bertinet demonstrating his slap and fold technique. He is working with sweet dough, but I believe he recommends a similar approach with other doughs.
Yesterday, I decided to tackle Richard Bertinet's "slap and fold" method of hand kneading after watching his video on Gourmet Magazine's website. I was extremely inspired. His motions and his hands make it look easy and in fact, overall, I found that it wasn't difficult to master.
I just read the following blog on the KA website.
Near the end there is a photo that shows two slices of bread, one kneaded in a bread machine, one by hand and points out the machine kneaded one is much lighter and airier. It doesn't say why!
I'm new here and have enjoyed all the great information. Thanks to everyone.
I've been a bread baker for years, starting with Amy's Bread (anyone still bake from that book? I loved many of the recipes).