Most Efficient Kneading Techniques
There are so many ways to knead dough. Slap, stretch, fold, pull, roll, and the such. It seems that the gluten is most efficiently formed by some kind of stretching.
Since I’ve been kneading my starter (dough) twice a day, I’ve had plenty of short practices.
If stretching is the most efficient way to develop gluten. I thought that rolling the dough out, as you would a very long baguette and then folding that “rope” in half, then half again, until the length was shortened as much as possible. Then roll out the dough again and repeat the above.
What are your thoughts on the best way to develop gluten?
Oh, I like the Rubaud Method for wet dough. How do you handle wet dough?