Youtor
Hand Dough Kneading French Method
>> YOUR LINK HERE: ___ http://youtube.com/watch?v=PvdtUR-XTG0
Simon demonstrates a traditional French method of hand kneading dough. • Simon wanted a well developed (but not oxidised) dough. I think the final dough was suitable, particularly as this was a quick demonstration with no time for a bulk proof. • A 10 min rest may have cut 5 minutes off the start. Coarser milled flours benefit more from a rest (the flour in this dough was fine roller milled, baker's). • Crumb of the final bread was quite creamy, definitely not over-kneaded. Air is incorporated into the dough...but the flour appears to be not excessively oxidised. • by Sourdough Companion - The baking community! • http://www.sourdough.com
#############################
