Submitted by Crider on January 8, 2010 - 2:20pm
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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Fascinating!
I used to do something similar for years, but decided it was an 'incorrect' technique and gave it up! Just shows how many different techniques can be used to achieve the desired effect of getting flour and water into bread dough.
Thanks for posting!
Very Cool
Great to watch how he handles wet dough. Thanks for post!!!
Wow
Very informative - I certainly have a better understanding of wet dough now.
That's what I call skill
When he's done with the dough, his fingers looked CLEAN! Al
That works for strudel dough too
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
Quintessentially Italian
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
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
Good question what is the difference with a mixer?