The Fresh Loaf

News & Information for Amateur Bakers and Artisan Bread Enthusiasts

kneading

Crider's picture

Video Shows Kneading Technique for Very High Hydration

January 8, 2010 - 1:20pm -- Crider

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.

Angelo's picture

Kneading Trouble

September 9, 2009 - 6:14am -- Angelo
Forums: 

Greetings all,

So this is my second attempt using what I guess is called French Fold? I found it from the video http://www.gourmet.com/magazine/video/2008/03/bertinet_sweetdough which this site linked to me.

Anyways, both times I've tried it, it has stayed sticky all the way through, up to 30 minutes of kneading! Not sticky like it looks at the beginning of the video, but still sticking to my hands/table. Could it just be a hydration issue or am I doing something wrong?

typeizcrazy's picture

plywood kneading board…?

September 12, 2008 - 12:11pm -- typeizcrazy

Hello all, unfortunately, there aren't a lot of forums for beginner soba makers so I thought I'd post my question up here since my question pertains to equipment we both have in common. I need a large kneading area and I was thinking of purchasing a 3/4 inch sheet of plywood and cutting it to the required size (4'x4').My concern is whether the adhesives that hold the plywood together would potential contaminate my dough as I knead it?Are there any "food safe" plywood boards out there? Thanks in advance.

  

MommaT's picture

kneading - the song

August 31, 2008 - 6:30pm -- MommaT

Hi,

Just a light anecdote to brighten your day and perhaps provide some "assistance".  :-)

I perform all my breadmaking by hand - partly because I don't have a mixer and partly because the meditative aspects of breadmaking are half the reason I bake bread. 

Tonight, as I mixed Hamelmann's Oatmeal Bread by hand (big hunk of dough, that!) ALONE in the kitchen (sigh!), my mind began to wander as I hit the rhythmic stage of kneading.

mcs's picture

the latest video from The Back Home

August 29, 2008 - 7:10pm -- mcs
Forums: 

The Fresh Loafers, This is the latest video where I'm working with some higher hydration (68%) doughs. Both of the breads are 'originals', and if you'd like to see the recipes you can probe around here for them or email me at the bakery. Anyway, I hope you like it. I decided to forego music this time and just add commentary. Nothing witty, strictly business.

-Mark
http://TheBackHomeBakery.com

 

 

fladad's picture

Food Processor dough

July 10, 2008 - 12:30pm -- fladad

Does any one use a food processor to make their dough?  I have a recicpe for rye bread(doesn't say to use a food processor) that wants you to MIX, BEAT VERY HARD FOR 3 MIN., And KNEAD FOR 8-10 MIN.  Can the food processor do all this?   I guess I want to know if you can make all doughs using a food processor or just some recipes or do you have to adapt the recipe when using the processor?  I bought a pretty good 14 cup Cuisinart that should be strong enough but not sure when to use it for doughs.  Any one have any ideas?

ClimbHi's picture

Kneading by Hand

June 6, 2008 - 10:27am -- ClimbHi
Forums: 

Well, now that I've committed myself to artisan bread, I need to move up from making only two loaves at a time. I have a wood-fired oven that I only fire once a week, so I'd like to increase the load to make better use of the heat/oven space. My thought is to try to make a dough using 5# of flour + starter. That should make about 6 or 7 loaves, I guess.

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