The Fresh Loaf

News & Information for Amateur Bakers and Artisan Bread Enthusiasts

Links to videos on kneading by hand

Eidetix's picture

Links to videos on kneading by hand

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.

The Bertinet link:

YouTube offers a French student showing and telling (in English) the ins and outs of slap and fold. I like this one because it's light-hearted.

The clip is headlined "Hand Dough Kneading French Method." Here's the link:

The following segment showcases TFL stalwart Mike Avery applying the more gentle fold, push and turn technique. The video is about halfway down the page, just beneath the second chart thereon.

The Avery link:

The next link also illustrates fold, push and turn. It's from Fleischmann's Yeast. At about 90 seconds, it won't take much of anyone's time.

The Fleischmann's link:

For good measure, this demo from epicurious also addresses fold, push (or stretch) and turn.

The epicurious link:

As to recommended techniques, I recommend that you ask somebody who knows much more about making bread than I do. Otherwise, please enjoy, add to and comment on.


alpenrose's picture

In the epicurious video instructions on hand kneading the video shows that at the end of the time the dough is ready when two finger dents stay dented. In other videos it says that the dough is finished in the kneading process when the dents immediately bounce back.  Which is it? Do the dents stay indented when the kneading process is finished, or do the dents bounce right back when the bread is finished being kneaded?


alpenrose's picture

The epicurious video instructs that the bread is finished being kneaded when the two knuckle dent stays dented. Other videos say that the bread is finished being kneaded when the dents bounce back immediately. Which is it: do they stay dented, or do they fill right in and rise up?