Hey there everyone. This is a short video using the 'un-knead' technique described in Hamelman's book, 'Bread'. In his book, he uses it from the very beginning of the mixing process (combining the ingredients); in this video, I use the mixer to combine the ingredients for 4 minutes, then use the un-knead technique to develop the gluten through in-bowl folding. If you haven't tried it, it works great for wet doughs and limited working areas too. Plus, if you don't have a mixer, you can use this technique from the beginning. Here, I'm using the same ingredients and timing as the Anis baguette recipe, so it could essentially be part 1 of the short baguette video I put out a couple of weeks ago. This is a 9 pound batch of 75% hydration dough.
Oh yeah, and there's a short commercial at the end for my forthcoming DVDs.