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 need some input on this one. I have a KA Pro. 600 Stand Mixer. Have baked bread years ago and kneaded by hand. Unless a type of bread that might be like a cibatta bread that you add flour table spoon by table spoon until the bread starts to breakaway from the side of the bowl.
If I use exact measurments it never does that. If I add more flour and I mean more flour a cup or more to get a workable dough my bread just does not taste good and the crumb is lousy. It might do a good rise but when baked not a satisfactory loaf.
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.
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?
Let's hear your thoughts...
Why all the Internet chatter about no-Knead bread?
My personal thoughts are that it is related to everything else we sacrifice for convenience.
For example, look at this thread on LifeHacker:
(Read the comments)
I was a stay-at-home mom when my children were very young, so I had lots of time to experiment with baking breads. I tried just about everything it seems. I don't bake quite as much anymore since it's just my husband and I. I got a bread maker several years ago and it makes the job easier by far, but there is nothing quite as satisfying and even cathartic as the act of kneading dough by hand.
Thank you for this website. I think it will be one that I'd like to refer back to again and again for more recipes!
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.