September 10, 2013 - 10:58am
KNEADING- Bertinet vs. Lepard
Hi ,
What do most of you do for your serious or small bakery kneading- the slap down, time consuimg, effort-required, impressive show of the Bertinet clan or the ever-so gentle, passive and sweet method of oil the board, barely touch the bread and let it rest and repeat this many times of Dan Lepard?
I have done a Milk Loaf by Lepard which turned out fabulous but some of his breads which I want to do literally require a whole day at home- you start at 8am and then don't bake this until 5:30 at night. You can not leave the house as every 30 min. about you must go lightly touch the rising dough.
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Interesting, thanks. But what is "bulk fermentation?"
Also, does mixing with the mixer vs hand kneading over heat the dough at times? In an ideal world where you had all the time you needed, would you say the multiple hand knead and rest periods method produces better bread or do you think they produce a similar product?