The Fresh Loaf

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Thoughts on new kneading technique?

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NillaFish's picture
NillaFish

Thoughts on new kneading technique?

So I was cruising along, paying visits to Asian baking blogs, and I found an entry which caught my interest. This entry spoke of an easier method of kneading. 

 

Intrigued, I read on for the method. You are supposed to get your dough, roll it out, and fold it in thirds (as if you are laminating croissant dough) then roll it out again, and repeat until the dough's gluten is well developed- the author said it would be in 4-5 turns. However, she also said that she didn't know if this kneading technique would work well with other recipes other than the one she made. 

 

For your reference, here is the link: http://cosybake.blogspot.hk/2010/07/brown-sugar-raisin-loaf.html

 

So, what are your thoughts on this method of kneading? 

mwilson's picture
mwilson

New to you, but not me. It's a method I use often for very firm doughs and especially for my lievito madre which is 40-50% hydration. I use a rolling pin but in the bakery one would use a sheeter.

See hear, about a minute in, after the initial mix. http://www.youtube.com/watch?v=gQux_bgIDu8

NillaFish's picture
NillaFish

I guess it would be easier to use this method for firmer doughs as the dough wouldn't stick to everything. Thanks for the video!