The Bertinet Method: Slap & fold kneading technique! Have you ever heard of the French kneading method? Who better to explain it than its creator: Bertinet Richard ! 🇫🇷 No more sticky dough! Richard Bertinet shares absolutely all the tricks and tips on his kneading method. 🙌 🍞 Learn how to make sourdough bread with Gluten Morgen: https://glutenmorgentv.teachable.com/p/sourdoughbread | Gluten Morgen
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The Bertinet Method: Slap & fold kneading technique! Have you eve…
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How long should I knead and at what speed? | KitchenAid UK
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Why kneading isn’t always the best way to develop bread dough
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Kneading in the Bowl, Part 2 - - This is the "end of mix" procedure in its entirety. After a few folds to get started, I use the exact same technique that I used in part 1 - - please read that post if you want an in-depth description of how I perform this technique. But as you can see, the dough is much nicer after the one hour rest. Now I'm just smoothing out the dough, creating some layers and organization, and building some dough tension. After this, the dough is nice and ready for bulk ferme
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Kneading in the Bowl, Part 2 - - This is the "end of mix" procedure in it…
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What is the "Rubaud" mixing method? The "Rubaud" method is named after Gerard Rubaud, who popularized the method. He is a master breadmaker and one of the "fathers of modern sourdough." The Rubaud method is a technique for the upfront mixing of your dough (before stretch-and-folds, etc.) The most common methods for up-front mixing are: 1) Basic hand mixing 2) Slap and Fold 3) Rubaud 4) Machine mixing Rubaud is an excellent method of up-front gluten development and producing incredibly silky, ext
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What is the Rubaud Method? The Rubaud method is a technique for hand mixing dough. It works best with small batches (one or two loaf batches) of high-hydration dough. It is one of the best methods for early and complete gluten development. By cupping your hand under the dough, you gently stretch it away from the side of the bowl, and add air under the dough while mixing it. You’ll feel the dough pull away from the sides of the bowl and develop a smooth, silky texture. If the dough gets sticky an
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What is the Rubaud Method? The Rubaud method is a technique for …
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