| 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 - A community of bakers interested in naturally leavened breads www.sourdough.com |
