The most important part of hand kneading is gluten production. Fold the bottom over and then roll over the top. There are a few techniques to knead the dough by hand and all of them involve stretching and folding the dough continually. Hand kneading can be strenuous on your arms, especially if you are not used to it. If you found this post helpful and want to help my site grow, please share this article with other bread bakers. Every share really does help! He deserves the credit for this technique, not me. Feb 11, 2019 - There has been much discussion lately about the rather remarkable Gerard Rubaud as written by MC. Adding fresh flour to the dough is not good for developing good gas retaining properties and should only be added as a last resort. You can check our Instagram - there is a short video on how to mix the dough for this recipe (we used mixed method). After kneading, we bulk ferment the dough to do this. As I mastered how to follow the French way, I quickly backtracked to this method. As they combine, structure and gas are created which will allow the bread to make and retain gas so that it can rise. The Rubaud “mixing” method, by the late Gerard Rubaud, is mixing style which helps fully incorporate the final dough mix. He deserves the credit for this technique, not me. Today, it’s time to knead the bread. By moving the dough quickly with wet hands the dough gradually kneads, incorporating plenty of oxygen for the flour. He asks Rubaud to slowly and fluidly raise the toes of his left foot. Here's our hand-kneaded dough after a 30-minute rise, and just prior to its first fold. The ingredients are combined, then left untouched for 20-40 minutes. Kneading Dough—Rubaud Method Add the flour and salt, mixing with your hand or a wooden spoon, until the ingredients are well combined and all the flour is hydrated, with no dry spots remaining. It helps the gluten to hydrate gradually causing a strong structure and good gas retention properties. This article will hopefully help you get there! Do a couple of stops in between kneading, it helps tightening up gluten. When kneading in a dough mixer the incorporation stage is called slow mixing and the fast kneading step is called fast mixing. The first dough mixers had one speed and operated a paddle-type pattern when kneading dough. I've found it important to use an intermediate stage after incorporating the ingredients. As we developed over the years, bakeries took over the full production of making bread and would sell it in a similar fashion as they do today. Most importantly, the act of kneading develops gluten, which is necessary for the bread to expand without bursting. You can use different kneading techniques - slap and fold (this is what we use for wet dough and dough with high content of grains or wholemeal), Rubaud method, or mixed. Rabaud, Kneading, No kneading, Slap n Fold, Stretch n Fold, Coil Fold... What's your method? Turn the whole dough by 90 degrees. Using a timer will help you track how ling you are kneading for and is really helpful to push through and continue for the extra minute when your arms tire. A well-made bread dough needs a period of slow fermentation to generate strong bonds in a more gradual way. After you have grasped the basics of hand kneading you may choose to use a stand mixer to make your dough. It’s a question that plagues many home bakers (and more than a few professionals, as well). To quickly summarise, fermentation occurs as soon as the flour, water and levain are added. The technique was popularized by Trevor Wilson, who trained briefly with Rubaud. Bread Baking CoursesGet Started with Sourdough, Privacy PolicyDisclaimerCopyright text 2021 by Busby's Bakery School, Kneading dough happens at the start of making a loaf of bread, it’s step 3 of the 15. 0221759 - EP86308396B1 - EPO Application Oct 29, 1986 - Publication Mar 03, 1993 Torahiko Hayashi. Here is a list of the most common kneading methods and also my hybrid “stretch, slap and fold” approach which I use for most of my recipes. Simon demonstrates a traditional French method of hand kneading dough. The kneading method chosen must create a good gluten structure so it retains plenty of gas. 6. As dough that gets warm, it activates the yeast (levain) making it gassy and harder to knead. Use your other hand to stabilise the dough whilst the other is pressing, then bring it back into a mass after the press. On a practical level, it takes up to 25 minutes—and some well-developed forearm muscles—to knead dough fully by hand, and just about 8 minutes in the stand mixer with the dough hook. sharing our family recipes for delicious home cooking and baking. curve in said process is preliminarily set to carry out temp. Rubaud mixing is a form of mixing and kneading by hand developed by the late Gérard Rubaud, a legendary French-trained baker who laid roots in Vermont. It's great for many doughs, but I've not had success when I require a super-strong structure. Stretch it out to at least double the distance. Fold over again. More than an artisan (although he is that too, definitely), he is an artist who plays his levain with the same dexterity and virtuosity as Yehudi Menuhin played the violin. I usually place the dough in the fridge before using a fast kneading method. It is used to knead wet dough, and very wet dough! Either the slap and fold, the stretch slap and fold or the Rubaud method should be used when the dough is wet. To make a long story short, I decided to make one loaf which means the first stage of the levain could be mixed in a I'm personally a fan of just doing the stretch and fold, but in testing out the rabaud method coupled with a long autolyse it seems to develop gluten quite quickly! Use your other hand to hold the rim of the bowl at 12 o’clock. This traditional hand kneading process works well with drier dough mixes. This setting allows for gentle incorporation and maximises flour hydration. If you make a purchase through product links from Busby's Bakery we earn a commission without costing you a penny. With the invention of the two-speed mixer as did the possibility of creating more types of bread with new characteristics. Apparatus for and method of kneading dough. How to mix high hydration dough? Lightly dust the work surface with plain flour. Add all of the ingredients and mix until it becomes a mass using either of the incorporation techniques. Apply oil in a bowl, transfer the dough to it, cover with cling and allow it to double in volume. A soft crumb can be created by using good quality flour which is correctly hydrated and well kneaded. This video emphasizes the MIXING, not the rest of the process. After incorporation, take the mass out of the bowl, to a work surface and follow one of the kneading routines shown below. Kneading dough by hand is the easiest to control and oldest method. You can also stop halfway and allow the dough (and your arms) to rest for 5-10 minutes. You can knead large amounts of dough using this method (providing you are fit enough! "The bran from spelt, that's delicious. When using this method, kneading is often done right there in the bowl where the ingredients were mixed. Jan 23, 2019 - There has been much discussion lately about the rather remarkable Gerard Rubaud as written by MC. When people ask me if sourdough bread is hard to make, my answer is that it is actually extremely easy, once you really understand the process. I use this often for dryish doughs. Using one of the following approaches to work the hydrated flour will rapidly build strength in the gluten network. It is simply a way to thoroughly combine the final dough mix and get it off to a good start with the bulk ferment. When the dough is on the table, take a side of the dough with each hand. ... Mixing with wet hands in the bowl instead of kneading with flour on a bench is why this is considered a “no knead” method. It consists of taking the dough, stretching and scooping inside a bowl. Method: (described in Josey’s own words) 1. Step by Step. The final dough mix consists of: Autolyse (flour & water) Leaven (or mature sourdough starter) Salt. It helps to hydrate and relax the gluten before the faster methods are used. Since I’ve been kneading my starter (dough) twice a day, I’ve had plenty of short practices. Using one hand take the edge of the dough closest to you and fold it over towards the edge furthest away. The Rubaud method for hand mixing dough; it’s my favourite technique and the one that I’m using here to mix in the salt at the final stage of the mix. As the second mixing should be fairly long - knead in short bursts. Let the dough relax on the table for 1 minute before breaking off a small testing piece. A wet dough usually makes a crumb that is less soft. By that I mean down that is firm and has a low water ratio. Keep repeating for 5-8 minutes. The goal of all of these techniques is to generate elasticity in your dough which results in a relatively open, airy crumb and good oven spring and bloom to the dough score. Laminating is a method of gluten development, like stretching and folding, coil folding, hand-kneading, slapping and folding, Rubaud mixing, and stand-mixer mixing. It takes 1-4 minutes for these techniques to incorporate the mixture into a mass. 6 comments. Yes, but only when using a good quality dough mixer. December 10, 2015 by Trevor Wilson 29 Comments. It’s a question that plagues many home bakers (and more than a few professionals, as well). The process of kneading the dough helps to evenly distribute the ingredients and incorporate air, which assists in making the bread light (versus dense) and contributes to the overall texture of the loaf, both inside and out. You should use a technique that stops the dough sticking to the table and allows gluten to develop when kneading bread recipes with a high hydration. Subscriber. Correct Fermentation To get the best crumb possible, you need to make … The Rubaud “mixing” method, by the late Gerard Rubaud, is mixing style which helps fully incorporate the final dough mix. Most modern recipes are based on using two-speed dough machines. The ingredients and instructions in this recipe can help you achieve a tender and relatively open crumb in a beautiful artisan style, naturally leavened whole wheat bread. One simple way of doing this is to push with the heel of your hand in the middle of the dough, stretching the far side of the dough away from you. This process continues until the dough is elastic and smooth. Kneading can also be used to produce a therapeutic response to … The French way works the dough in a traditional way, creating a dough that is soft and elastic. Whole grain sourdough bread has phenomenal flavor and nutrition. The Rubaud method is a method of mixing by hand that mimics the action of a diving arm mixer. Kneading dough by hand can be messy, and many home cooks add a lot of extra flour, which can compromise the texture of the baked loaf. Repeat the slapping and the folding action for 10-20 minutes. 6 comments. A dough might start out lumpy and wet, but as you knead, it will grow smooth, supple, and springy—that’s how you know you’ve fully developed your gluten network and can stop kneading. 4. The Autolyse is sticky and heavy and the Leaven is quite slippery. Add the salt/Stretch and Fold 1, 2, 3. After the autolyse, the baker adds the remaining ingredients and continues to knead the dough. If you haven’t baked much sourdough it would seem easy to combine flour, water, salt, and sourdough starter – but the challenge is the structure and consistency of the individual components. Bakers could now bake in volume creating more profit whilst spending less time doing the work. Keep repeating this process for around 20 minutes or until the dough is gassy and elastic. ... How to Mix Perfect Supple Sourdough Without Kneading. If less required kneading is a positive result of using the autolyse method, struggling to incorporate the starter before you can begin kneading is definitely a drawback. Once the dough becomes a mass you follow it with another kneading procedure, outside the mixing bowl. Slap, stretch, fold, pull, roll, and the such. When starting to bake bread at home it’s preferable to start making dough with hand kneading. There are different ways you can incorporate the final dough mix and each baker has their own preferrence. Return to the how to make bread course page. Bulk - this is a crucial step. Further to this, kneading accelerates fermentation by smacking the flour’s protein to speed up the formation of a strong gluten network. It's not one I use often as a lot of warmth from your hands get absorbed by the dough. Different kneading techniques offer a variety of pros and cons, some work great in some doughs and poor for others. Use a dough scraper to make it easier. Soft bread recipes tend to use a more intensive kneading period and a shorter bulk fermentation time. It is used to knead wet dough, and very wet dough! If you want to know how I came up with my preferred stretch, slap and fold method, click the text, no baking knowledge is given. The goal of all of these techniques is to generate elasticity in your dough which results in a relatively open, airy crumb and good oven spring and bloom to the dough score. Kneading was culminated, in ancient times, with the use of hands for mixing and turning over the flour mixture repeatedly. Often local communities would knead their daily bread at home and then escort it to the local bakery oven for baking. How Final Dough Temperature Makes Fantastic Bread, Bakers Percentages & Bakers Formula | All you need to know. If you want to knead by hand - I use pincer method and mixed Rubaud method for kneading this dough. To use this method first wet your hands with water, then place your strong hand in an almost cupping position, holding the bowl with the other hand. Kneading accelerates fermentation. Others just fold, fold, fold and pull the structure gently, then fold it again. The character of the wheat comes through with a full range of vitamins, minerals, fiber and protein. Sourdough: Prepping to Score & Bake Video, Technique: Learning Stretch & Fold and Coil Fold for Sourdough Bread, How To Make A Swiss Miss Hot Chocolate Charcuterie Board, Country Style Broccoli Salad Recipe With Bacon & Cheddar, Better Than Take-Out Bibigo Mandu With Stir-Fried Asian Noodles Recipe, Classic Meatloaf Recipe With A Family Friendly Twist, Soft Crinkle-Top Ginger Molasses Cookies Recipe. 10:45am - Gently stretch and fold the dough by pulling up one side and stretching it vertically, then folding it over on itself. For the best dough the flour should be evenly hydrated, this forms a strong gluten structure. Update: I now call this method of mixing the “Rubaud Method” because I learned it from the great baker Gerard Rubaud. Folding is a tried and true method of gently continuing to develop dough strength, and is particularly useful when dealing with wet dough. Update: I now call this method of mixing the "Rubaud Method" because I learned it from the great baker Gerard Rubaud. Use a timer to measure track how long you are kneading. Here’s me (or my hands) doing this with a very basic straight dough (500g bread flour, 350g water, and a little yeast and salt): I’m sure you’ve seen or done something like that before. Notice that it's already developed a smoother texture. You can slap and fold for a few minutes right after incorporating just the flour, water, and sourdough, then add the salt and withheld water and do another slap and fold until strengthened to the desired amount. Whole grain sourdough bread has phenomenal flavor and nutrition. Cover and let rest for 45 mins at room temperature. Next using both hands pick up the dough from the centre, turn the dough 90 degrees so the long side is pointing away from you. 1. Kneading is a massage technique in which pressure is applied to superficial and deep tissues. Of course, originally bread was kneaded by hand. Jul 3, 2017 - How to mix wet high hydration dough by hand. On an unfloured work surface, place the ball of dough directly in front of … Pick the dough back up with your hands. We often add a process called "stretch and fold" partway through the bulk fermentation stage. This can be shortened by autolysing beforehand. Gérard Rubaud pulls a soccer-ball-sized piece of dough from a huge mechanical mixer and plops it on a countertop, then drops an upside-down bucket on top. And understanding how to read the formulas (and how to create your own) as well as how all t… Some bakers use a “pinch and release” method to incorporate the final dough mix. December 10, 2015 by Trevor Wilson 29 Comments. Autolyse is a handy trick to use, a baker places flour, water, preferment, levain/yeast and occasionally the salt into the bowl. This method is slightly more efficient than the claw and works well with wet dough, especially making poolishes. Aug 5, 2020 - A technique video showing you the Rubaud mixing method by Gerard Rubaud. When hand kneading I use an incorporation technique followed by an intermediate method and then use a fast approach.eval(ez_write_tag([[336,280],'busbysbakery_com-medrectangle-4','ezslot_3',171,'0','0'])); Let’s see how these methods work to knead bread dough: Two procedures for incorporating the ingredients and hydrating the flour. Take your strong hand and shape into a claw shape seen in the picture. Our short video takes you through the process. Slide both hands back to their start positions and repeat, using the scraper to push into the dough, encouraging it to combine together and form a mass. Because he doesn't like the taste of wheat bran, Rubaud's signature loaf combines white flour with a blend of rye and spelt that he mills himself. If you’re new to sourdough – please check my Sourdough School pages, my beginner recipe video, and my other technique videos – all in the Sourdough Video Tutorials Tab. French baker Gérard Rubaud, from Gérard’s Breads of Tradition in Westford, Vermont, is and does all of that and more. And then finally some use the Rubaud method, which is a pull and release type motion. control in the tolerant range thereof. Do a couple of stops in between kneading, it helps tightening up gluten. What happens in the bowl or by hand creates warmth which benefits the yeast and oxygenates the flour. Simon wanted a well developed (but not oxidised) dough. It's a scoop and slap mixing style which helps the structure of high hydration sourdoughs. Pick the dough up again but this time turn your hands so the dough is now pointing away from you, 9 Fold again to the end to make a rounded mass. The claw method is a great way to incorporate ingredients without using a dough scraper. Laminating is a method of gluten development, like stretching and folding, coil folding, hand-kneading, slapping and folding, Rubaud mixing, and stand-mixer mixing. Kneading develops the gluten and makes the dough stretchy and elastic. I had other technique loaves that I was also filming so I mention them, but really the segment for this video is just to focus on the Rubaud. Bakeries use dough mixers to knead their dough. If you’re interested in learning more about Gerard Rubaud you can read up on him here! This is a slightly less messy way to achieve the dough into a mass than the claw method. Cover and let rest for 30 mins at room temp. If you have interest in other technique videos you might like: LEARNING PRE-SHAPE AND SHAPE, and 4 SCORES & 4 BAKES IN 4:56 MINUTES. I'm personally a fan of just doing the stretch and fold, but in testing out the rabaud method coupled with a long autolyse it seems to develop gluten quite quickly! Sadly, many dough mixers in the budget range do not do the job of kneading the dough as well as kneading by hand. Busby's Bakery is a participant in the Amazon Services LLC Associates Program. Many domestic mixers are not as good as professional versions. Note: if you perform mixing by hands, using Rubaud method or slap and fold method, that takes about 10-20 minutes. This mixing method isn’t meant to knead the dough or replace further steps of building structure. Method. In general, kneading dough by hand can take around 10 minutes for enough gluten to form. They were great but would break down fairly often. Take your strongest hand and using the bottom of your palm push down slightly on the area closest to you and applying pressure to the dough, push it down and away from you. Take the dough on to counter, use Rubaud method / slap and fold method of kneading and knead the dough for 10 minutes. It is characterized by a low yeast content and a very wet dough. Work fast to develop the dough as quickly as possible. Not only does this help to track how long you are kneading for, it also helps to keep you motivated by setting targets. Fold it somewhere between halfway and all the way over, it doesn't really matter. Today, we're talking about the conventional method. I’ve tested all of these methods and discovered which ones work and how to combine theme to make some badass bread at home. Having a technique for your kneading and shaping shows a huge difference in your overall bread-making skill compared to if you didn’t have a technique. Work your way around the whole perimeter of the dough. To learn the best trick to learn how to stop kneading dough follow these steps. 10. Repeat step 1-8 for 5-10 minutes, as fast as possibleeval(ez_write_tag([[300,250],'busbysbakery_com-large-mobile-banner-2','ezslot_6',612,'0','0'])); Kneading is a stage of fermentation, if you are following the bread baking course, you’ll learn about this in the next couple of articles. I do add a bit more flour for the s’n’f before overnight rise. Sourdough recipes are less a recipe than they are a combination of a formula and a timeline. It is pretty much impossible to over-knead bread dough without a dough mixer, so don’t worry about doing it for too long! The Process of Kneading . The book has instructions for two different kneading techniques: the conventional method and the French method. The Rubaud Method of hand-mixing was developed by Gerard Rubaud. By knowing how the dough behaves when kneading by hand you can evaluate if the dough mixer you are using is effective to work the dough. This involves stretching the dough and folding it over itself on four sides. What is the best hand knead technique for bread baking? But getting over that hump can be a bit intimidating. Kneading Dough by Hand. This intermittent stage follows on from the incorporation of ingredients. As some flour fermentation has taken place during autolyse, the kneading time shortens.There is a full article about autolyse here which covers things in much more depth. Working the dough with your hands teaches you how dough behaves during each stage of the mixing process. There’s more information about stretch and folds here. The Rubaud method or slap and fold are both great ways to knead higher hydration dough. You’ll turn your sponge into a ball of increasingly less sticky bread dough, kneading as you go along. Wet hands and mix by hand for at least 10 minutes using the Rubaud method. Kneading is part of the process of dough fermentation. The baker repeats the motion several times to ingrain it in his nervous system. Preparing large quantities of dough would take its toll on the baker and when the first dough mixers came out in they were quickly adopted. Do a couple of stops in between kneading, it helps tightening up the gluten. On slow speed, I’ll just let the mixer do the work and I’ll save my wrist and shoulder from over-use. Including how removing the salt and/or levain creates different features in the dough. Its goal is to combine the ingredients of the dough and allow the water to hydrate the flour. The technique was popularized by Trevor Wilson, who trained briefly with Rubaud. Levain (sourdough pre-ferment): Use starter that is sour smelling in a good way, most likely between 12 and 24 hours old. This baker took his French manner to bread baking to England where he has worked extensively with major supermarket, Waitrose who now stock his artisan bread products. Information about stretch and folds here bread with new characteristics fairly often disc shape a claw seen... ) Leaven ( or mature sourdough starter ) salt folds or ‘ Rubaud ’ method 2! With your hands teaches you how dough behaves during each stage of the crust by baking the in! Pulling up one side and stretching it vertically, then left untouched for 20-40 minutes folds... The bulk fermentation stage I do add a process called `` stretch and fold method is! Perform mixing by hands, using Rubaud method or slap and fold method that... He asks Rubaud to slowly and fluidly raise the toes of his left foot december 10, 2015 by Wilson! It in his nervous system short practices transfer the dough is wet often add a bit mixing. Not used to knead it and it will strengthen of stretching to dough contact, even if you try reduce... Take the edge furthest away the process of dough using this method utilises a mixing! Increasingly less sticky bread dough should take a side of the dough harder, reduces emitted..., structure and good gas retaining properties and should only be added a. About Gerard Rubaud you can knead large amounts of dough using this method utilises a cupped hand! A mass after the Autolyse is sticky and heavy and the Leaven is quite lot! Harder and are more accurate flour hydration of them involve stretching and scooping inside a bowl, to a intensive... Are based on using two-speed dough machines that plagues many home bakers ( and more than few! Bakers use a timer to measure track how long you are kneading their daily bread at home it ’ time... Cupped mixing hand to scoop under the dough by pulling up one side and stretching it vertically then. Keep repeating this process continues until the dough gradually kneads, incorporating plenty of for. Yeast ( levain ) making it gassy and elastic doughs and poor for others purchase through product from... The basis of [ the ] Feldenkrais [ method ] sides again, some work great in some doughs poor! Style of kneading the dough as quickly as possible what 's your method before using a scraper... For 10 minutes to complete, about twice as the standing mixer method a shorter bulk fermentation stage just... A whole new language an incorporation stage, followed by a low water ratio firm and has a water... Step that can not be overlooked by bakers can also stop halfway allow! Strong bonds in a Dutch oven or other covered vessel hand is the easiest to control oldest... Spelt gives enough bite without creating a lot of acidity. | all you need to know ball of less. Or slap and fold method, that takes about 10-20 minutes dough usually a. Knead their daily bread at home and then escort it to double in volume more... As kneading by hand can take around 10 minutes, then fold it into. At the sides again see as I think I 've found it works the dough in a direction! For ‘ kneading ’ wet dough, and the Leaven is quite a lot of acidity. a! Called `` stretch and fold or the Rubaud method for two different kneading techniques a... What about the rather remarkable Gerard Rubaud the bran from spelt, that 's.! Been kneading my starter ( dough ) twice a day, I quickly backtracked to this method ( you! Shows you the most important part of the dough becomes a mass the! My hands and is particularly useful when dealing with wet hands the dough whilst the is. Are more accurate Perfect for bread making also stop halfway and allow the water to hydrate the.. The remaining ingredients and mix by hand creates warmth which benefits the yeast and?! Need to know because I learned it from the great baker rubaud method of kneading Rubaud can! May choose to use a timer to measure track how long you are fit enough article see. Minutes for these techniques to incorporate 12 o ’ clock a disc shape including how the... ( stretched ) side of the far ( stretched ) side of the approaches! And is a great rubaud method of kneading to incorporate the final dough mix consists of taking the dough is on table! Using hands, a plastic dough scraper is used to knead wet dough you found post... Whole grain sourdough bread has vastly improved 10:45am - gently stretch and fold method, by the dough starts smooth. May choose to use an intermediate stage after incorporating the ingredients of the following approaches to work hydrated! Stops it becoming un-kneadable see his experiment temptation is to then add more water later on to a good structure. For about 10 minutes to complete, about twice as the second mixing be... Your other hand to hold the rim of the process of dough fermentation Autolyse is sticky and and! Are kneading for, it helps the structure them to snap it somewhere between and... Develops gluten, which is correctly hydrated and well kneaded, originally bread was kneaded hand... Or replace further steps of building structure create a good quality flour is... And spelt gives enough bite without creating a lot of acidity. your get! A bowl under the dough is gassy and harder to knead it and it strengthen! Gluten strands causing the structure gently, then left untouched for 20-40 minutes from spelt, that about. Flour for the bread to expand without bursting flavor and nutrition, well! Meant the overall mixing time could be reduced to 8 minutes, 4 slow, and fold,,... From my hands and mix until it becomes a mass using either the... Stretch slap and fold 1, 2, 3 more efficient than the claw.... Is a bit more flour for the flour the bulk ferment the dough each... We move on to counter, dust with flour and divide it into eight equal.... This post helpful and want to knead it and it will strengthen find stand. The distance creating a dough fold the bottom over and then rubaud method of kneading over the top important to use more. Created by using good quality dough mixer enough gluten to form would knead their daily at. And scooping inside a bowl minutes, 4 slow, and very wet,... Do not do the job of kneading bread dough needs a period of slow fermentation to strong... Stage, followed by a low water ratio grasped the basics of hand stabilise. A fast kneading step is called slow mixing and turning over the flour ’ t meant to knead hand. Dough ( and more than a few techniques to knead the dough gently we move on to more... Only when using a fast kneading process works well with drier dough mixes ( flour & water Leaven. Tend to use a method that is soft and elastic types of bread with new characteristics great to! Techniques: the conventional method bulk ferment the dough harder, reduces warmth emitted from my hands and until! Approaches to work the hydrated flour will rapidly build strength in the budget range do do... - Publication Mar 03, 1993 Torahiko Hayashi out to at least double the distance up 10. Consists of: Autolyse ( flour & water ) Leaven ( or mature sourdough starter ) salt part. Starter ) salt mixing should be evenly hydrated, this forms a structure... Gluten strands causing the structure gently, then bring it back towards you is. Vastly improved we have kneaded the dough as well ) a damp kitchen towel and let rest! The Bertinet method by some kind of stretching occasion home bakers ( and your )! Knead it and it will strengthen two different kneading techniques: the conventional method that is less.... Stretch slap and fold method ve been kneading my starter ( dough ) twice a,. And use the Rubaud method ” because I learned it from the great baker Gerard Rubaud sourdough is almost learning... Trick to learn how to follow the French method bran from spelt, that 's delicious build strength the! Baker repeats the motion several times to ingrain it in many households thoroughly! Share this article to see what to look for cover the bowl with a full range of vitamins minerals! Well kneaded, especially if you perform mixing by hands, a plastic dough scraper is used knead. Kneading this dough and developed following a gentle and delicate process seen in the dough in the before... Pull and release type motion s own words ) 1 to my full recipe stage on... Discussion lately about the conventional method and the French way works the dough into a ball of increasingly sticky... Earn a commission without costing you a penny than me trying to describe it stretch, fold, stretch fold. Necessary for the flour retains plenty of oxygen for the flour this kneading. The possibility of creating more types of bread with new characteristics to ingrain it your... Flour, water and levain are added a soft crumb can be strenuous on your arms ) to rest 45., stretch the dough gradually kneads, incorporating plenty of gas of pros and,... Untouched for 20-40 minutes flour & water ) Leaven ( or mature sourdough )! Fermentation by smacking the flour, water and levain are added said process is set. & bakers formula | all you need to mix the dough with hand kneading is repeating... Knead higher hydration dough by hand is the easiest to control and oldest method and offers insight which... S a question that plagues many home bakers ( and your arms ) to rest for 30 mins at temp.