This is one of the most informative videos about bread I have ever watched! And you are humorous. I am SO glad I found you!! Thank you thank you thank you!
This works. I was slow my first 10 min attempt, so I set the timer another 10 Min to practice. My pizza dough visually became like adult play dough. Smooth and pliable. You are clear in the directions/instructions and demonstrating plus and very easy to follow. Thank you for this video!!! I’m sold on this method and will continue to use it for sandwich bread too.
Very nice tutorial! And so true about kneading. Instead of a timer, I listen to a couple of songs. And, if I need to speed up the first mixing process, I use a standard mixer to make an ultra homogenous liquid dough, which then I put into a wok, and continue the way you show.
I recently started resting my dough for 20 to 30 minutes. It made a huge difference in how quickly the dough rose and how much I had to knead. I used this french fold technique for brioche and it worked well.
This is the best advice I’ve seen for managing high hydration dough! It really worked for my 75%! I did two batches one after another. Comparing a regular stirring mix vs what was advised here and it was night and day! Heck after mixing my dough was strong enough to do any kind of kneading. From slap French to regular push with your wrist. Thank you!
I almost cried when my dough started to have a smooth side ... after an hour of kneading (I’m just caught the bread bug). My dough kept falling apart because my finger got stuck deep after every flip and wack. My solution was to physically turn 90 degrees for the flip 😂 It was like cardio but it worked! Thank youuuuuuu ❤️
Quality nitrile gloves are your friend - get them from a hardware store. Cchoose the right size so they stay tight on your fingers, and wash them in/out with soap before the first use. If you put too much water and the dough is too sticky, spread it flat over your countertop, and let sit 20 minutes - the water will evaporate and become less sticky. Knead a little - so it doesn't form a crust, and spread again as needed
Very informative video, well made and to the point. I have been using this method for several years but watching how others do it is always good and she is great.
Hi Helen this is Iren e from India a beautiful day to you . I simply adore you you are so clear in your speaking and explaining everything I don't think anyone can miss out on your instructions I love the way you explain thank you for teaching me how to bake I would be doing it for the very first time . god bless you
I thoroughly enjoy watching your wonderfully honest videos. I’ve been making naturally leavened bread for over a decade and still often get slack dough. Always kneaded by hand. If I go down to say, 65%, I can get better body, but I get jealous when I see videos of people getting nice tight round loaves with 80% doughs. Show offs, I call them! In any case, I’ve never made a bread I couldn’t eat, and usually it’s quite good, but I want to do it better. Not asking advice, just expressing gratitude for your gifts to us viewers.
JoyRideCoffee's channel helped me understand how high hydration doughs can be worked on differently, instead of the typical kneading, and give fantastic airy breads. Love that channel!
I learned how to do this from Richard Bertinet's book. Great demonstration. It can be quite a workout so I prefer to stretch and fold in 15 minute intervals until I get a window pane. It's personal preference as you say😊
Oddly satisfying listening and watching Helen whacking and folding dough. Thanks for this awesome tutorial ❤️ My challah is gonna enjoy some whacking and folding soon.
Love your videos. Have a request for a video for bread bakers to see how to use a mixer properly to make bread dough and how to know when it’s kneaded enough and not too much. As we get older it’s harder with stiffness to do enough kneading by hand. If you would do such a video it would help a lot of people. Thanks again for all your helps to less trained bakers.
What a darling you are! So fun to listen to and so informative. I'm new at this and the sticky factor can not be over stated. I'll try this again with you in my ear. Thanks!
i just made italian bread (ciabatta) 2 days ago and i learned the hard way that a bowl is needed, and I'm studying international gastronomy xD. Thanks for these vids, they are awesome to learn again the basics ♥
this was so informative! i always struggle with getting my dough to pass the windowpane test. next time i'll do this whack and fold method :) thanks for the video!
This video has saved me so much mental stress! I have been using the concept of whacking and folding on a bunch of different recipes when the dough seemed too sticky or wet and didn't want to come together - not even the French fold - just a great way to get a dough to come into shape by slamming and turning. I was just doing a cinnamon roll dough without a stand mixer - when I got to the point where I had to incorporate all of this softened butter into a dough that already seemed impossibly sticky I powered in and just started squeezing all of the butter in -- the result was this weird, sugary, lumpy mess.... BUT... I remembered this technique - a good 5 minutes of slaps and folds and all of a sudden I started getting a nice, smooth dough that I could work with almost no sticking for several more minutes - an NO extra flour added... amazing!
Hi Miss. Rennie ! I'm trying your technique recently and it is working really well ! Thank you for the instruction, I hope you will make more of this video in the future.
Thank you Helen!! I love your work and so happy to have found your channel! I won’t be in Boston any time soon what about a class via zoom??????????!!!!! Ps thank you for your reply on another video and today I picked up my King Arthur Flour!
Ahh this is so helpful! I always end up with the dough stuck to my hand - now I know it's because I haven't developed the gluten enough before trying to knead!
Helen u are so cute and amazing Teacher with super presice infomation ..You and the French Connection with Bread ... Technique...Amazing Thank You for Ur Information
Hi Helen, Another tip for making sure you knead long enough and consistantly is to turn the timer around after setting it for 10 minutes so you can't watch the clock. After a short time you will just get into the rythym of kneading and forget about how long it has been. When the alarm goes off you are done. Please stay safe, be well and all the best from California 💛
Something I’ve picked up along the way: a small cup of water nearby is handy to dip my fingers into for the folding method. Also to release the dough from the bowl (which needs no oil or flour). You just wet your fingers and pull the dough away from the bowl bit by bit, and it will fall out when you tip the bowl. Thank you for this really interesting and informative video.
Loved your set-up on UTUBE, you have been an inspiration to attempting bread making again. Not a big fan of stand mixers. I am definitely going to attempting The French Fold.
Helen, you're superb. Each tutorial is clear and precise. I'm in India, and a newbie to bread. Its extremely humid where I live so despite your great tutorials I still use my hand mixie dough hooks to knead. I just don't have the confidence to knead by hand 😔
Very helpful. Thank you! Not sure of this is important. But I’d like to add, from the beginning of the kneading, the top surface of the loaf is established. It is important to keep track of it because it is important to creating surface tension and a loaf that rises instead of spreading. Please correct me if I am mistaken.
I learned it as the Bertinet method. But I'm sure it's much older than Richard Bertinet. Some americans call it "The slap and fold". But despite its name, it's the most effective method.
Lewis Maddock I use “stretch and fold” most often (I think this is the one that is the Rubaud method but don’t quote me), and occasionally something called the “coil” method. I’m sure they’re both searchable, and I haven’t decided if there are major differences in the outcome of each.
Gluten is produced either by activating the dough ( kneading ) or TIME by letting it rest in the fridge for a day. During the waiting time, THE GLUTEN WILL FORM ITSELF WITHOUT YOUR HELP and the cold will retard the rising process for when you are ready. And bonus, your dough will develop aromas with time. If there is a lazy way to accomplish the same thing, i'm all for it.
The focaccia, milk buns, flatbread pizza dough, etc have all turned out wonderfully! The only bread I've completely ruined was when I forgot to add the salt. It wasn't until the bread was in the oven & I began cleaning up that I found the pinch cup w/salt still inside. Yes, I decided to let it finish baking so I could taste it. Oh it was horrible! It was the best learning experience bc I haven't forgotten the salt since then. 😉👍🏼
Dear Helen.. Tonight.. I've adapted this method (after watching your video) on my brioche dough..I used to do a similar fold with the scraper..but I thought I'd try my hands solely. (It's kind of therapeutic too XD ) after the stand mixer I took it and french folded it for 10 minutes.. after an hour of the first proof, I noticed a significant difference in the dough's stretch.. it's much more supple and flexible. It's now sleeping in the fridge. I literally can't wait to bake it.. will let u know how it goes.. Thank you so much 🤍 P.s. I used a little veg oil on my fingers.. hope that's ok
Sick. I don’t make bread because I’m sick and tired of sticky fingers. Just reignited my fire to try again. Oh and really? “Man’s best friend?” You owned that dough. Thanks.
Might be Richard Bertinet's method. Except he stretches the dough to the sides after slapping and before tossing it over the top. I don't think he rotates either. Anytime the dough starts to stick he takes it for a "walk" with his scraper. He has a top and bottom to his dough and always keeps the top on top. He's kind of fascinating to watch.
Please make a video on dough for denser bread (not with giant bubbles, not soft sponge-like), rye and pumpernickel Russian styles (like Borodinsky). I'm not able to get consistent results; it collapses too often.
First I heard of this, they called it 'slap and fold'. I was surprised that after a bit, the dough magically changed so that it didn't stick to the counter. The weighing method of making bread dough just got me close. For some reason, it always seems to end up too dry. Have learned to do it by 'feel'. Biggest problem I have now days is the dough sticking to the hair on my hands....
That was thoroughly enjoyable. I was hoping one of your questions and answers was going to be how do I know when I'm about to start kneading to much. When do I know I'm done? And hello from Lynn, MA!
You don't have to worry about kneading too much if you are doing it by hand (at least not normally). You'll see a big change in your dough at some point. It won't stick to other things as much. You can also do a window pane test, but that doesn't work if you have chunky ingredients in the dough or if you are using whole wheat flour. My advice to beginners is to worry more about under-kneading.
hello!! thank you so much for this video!! for doughs that contain butter, should i knead the dough completely as you showed and then knead in the butter? thank you so much!
I love the kneading tips. Years ago I learned the hard way using a bowl is an excellent idea for bread or pasta. For bread dough or pasta I start with a fork but transition to a flexible bench scraper turn the dough. Is the autolyse technique hydrating the dough before you add yeast and other ingredients?
yes. autolyse is hydrating the dough. some people think you shouldn't include the salt during this stage. some say you shouldn't include the yeast, but it works even with salt and yeast already in the dough.
We call this kneading technique "étirage soufflage" = stretching (1st : lifting the dough) blowing (2nd : introducing air into the dough) 🤔 It's just the kind of movement kneading machine apply to the dough if you pay attention 😁
I love this video, Helen. 👍😘🥯 I do not buy my everyday bread from the store and always make my own. I am, however, lazy and I either let my Cuisinart Mixer or my bread machine do the mixing and kneading (please, no one, throw rocks at me).
Hi Helen, can I make a nice baguette with this French Folding method? (I am making 70% hydration dough) I realise my dough develop more gluten with this method thus it is not sticky and easy to shape after the fermentation. However, the baguette is not as airy as I like it to be. Then, there are other methods that doesn't require kneading at all, but I often get very sticky dough at the end of the fermentation that I cannot shape the baguette at all. BTW, I like your teaching. Your videos are often very insightful!
This is one of the most informative videos about bread I have ever watched! And you are humorous. I am SO glad I found you!! Thank you thank you thank you!
This works. I was slow my first 10 min attempt, so I set the timer another 10 Min to practice. My pizza dough visually became like adult play dough. Smooth and pliable. You are clear in the directions/instructions and demonstrating plus and very easy to follow. Thank you for this video!!! I’m sold on this method and will continue to use it for sandwich bread too.
so glad this worked for you :)
This video is what I need it, since I’m new to all of the bread making.
I solemnly swear to avoid the temptation to quit and have Ms. Helen Rennie say, "I told you so." :) ♥
I usually use this French fold technique for my bread and I'll definitely use your water well technique for my wetter recipes. Thank you!
Very nice tutorial! And so true about kneading. Instead of a timer, I listen to a couple of songs. And, if I need to speed up the first mixing process, I use a standard mixer to make an ultra homogenous liquid dough, which then I put into a wok, and continue the way you show.
Goodness me! Helen is a myth buster! I was told lots of 'should' and 'shouldn't'. But I broke all the rules and it still makes nice bread!
Very intelligently explained. Not just how, but also why. Thanks Helen.
I recently started resting my dough for 20 to 30 minutes. It made a huge difference in how quickly the dough rose and how much I had to knead. I used this french fold technique for brioche and it worked well.
I agree with autolyzing or just resting the dough. my breads have been amazing since I started doing this and a lot less work!
This is the best advice I’ve seen for managing high hydration dough! It really worked for my 75%! I did two batches one after another. Comparing a regular stirring mix vs what was advised here and it was night and day! Heck after mixing my dough was strong enough to do any kind of kneading. From slap French to regular push with your wrist. Thank you!
Omg. The very best dough handling tutorial. I love the lecture. ❤️ Can't wait to try the techniques.
I almost cried when my dough started to have a smooth side ... after an hour of kneading (I’m just caught the bread bug). My dough kept falling apart because my finger got stuck deep after every flip and wack. My solution was to physically turn 90 degrees for the flip 😂 It was like cardio but it worked! Thank youuuuuuu ❤️
Quality nitrile gloves are your friend - get them from a hardware store. Cchoose the right size so they stay tight on your fingers, and wash them in/out with soap before the first use. If you put too much water and the dough is too sticky, spread it flat over your countertop, and let sit 20 minutes - the water will evaporate and become less sticky. Knead a little - so it doesn't form a crust, and spread again as needed
Thank you so much for explaining the French Fold method so extremely well
Very informative video, well made and to the point. I have been using this method for several years but watching how others do it is always good and she is great.
AWESOME !!!! YES !!! This is the best presentation of the most effective techniques for home bread. Spot-on. You Rock.
Hi Helen this is Iren
e from India a beautiful day to you . I simply adore you you are so clear in your speaking and explaining everything
I don't think anyone can miss out on your instructions I love the way you explain thank you for teaching me how to bake I would be doing it for the very first time . god bless you
Love how you explained it.
Thanks for this tutorial! The first step in the bowl will for sure make the rest easier!
I thoroughly enjoy watching your wonderfully honest videos. I’ve been making naturally leavened bread for over a decade and still often get slack dough. Always kneaded by hand. If I go down to say, 65%, I can get better body, but I get jealous when I see videos of people getting nice tight round loaves with 80% doughs. Show offs, I call them!
In any case, I’ve never made a bread I couldn’t eat, and usually it’s quite good, but I want to do it better.
Not asking advice, just expressing gratitude for your gifts to us viewers.
JoyRideCoffee's channel helped me understand how high hydration doughs can be worked on differently, instead of the typical kneading, and give fantastic airy breads. Love that channel!
Absolute best tutorial I've seen. Thanks
Beautiful. And the bread too. Seriously, I learned a lot from this. Thank you.
Thanks a lot for this great method! I finally got a smooth 70% hydrated whole wheat dough.
I've been wondering how to knead dough by hand. Thank you for this video.
I learned how to do this from Richard Bertinet's book. Great demonstration. It can be quite a workout so I prefer to stretch and fold in 15 minute intervals until I get a window pane. It's personal preference as you say😊
Oddly satisfying listening and watching Helen whacking and folding dough. Thanks for this awesome tutorial ❤️ My challah is gonna enjoy some whacking and folding soon.
Love your videos. Have a request for a video for bread bakers to see how to use a mixer properly to make bread dough and how to know when it’s kneaded enough and not too much. As we get older it’s harder with stiffness to do enough kneading by hand. If you would do such a video it would help a lot of people. Thanks again for all your helps to less trained bakers.
So satisfying
What a darling you are! So fun to listen to and so informative. I'm new at this and the sticky factor can not be over stated. I'll try this again with you in my ear. Thanks!
i just made italian bread (ciabatta) 2 days ago and i learned the hard way that a bowl is needed, and I'm studying international gastronomy xD. Thanks for these vids, they are awesome to learn again the basics ♥
Loved this tutorial! Really helpful, good information!
Thanks for all the tips.
Always a great video from this Lady.
Love your teaching. Very nice ❤️❤️❤️
Wow, thank you for sharing your knowledge
You just taught me 12 things in 8 minutes. Thanks!
Thank you, Helen. This is very helpful.
Thank you for sharing Hellen. Rennie . Big lesson I Learns from you.
this was so informative! i always struggle with getting my dough to pass the windowpane test. next time i'll do this whack and fold method :) thanks for the video!
So glad to find this channel, yeay! To me this is the best kneading tutorial I've ever watched. Thank you Helen and keep up the good work 💕
Now this really is *KNEED* to know information!
It should help us avoid getting into too much of a *sticky* situation!
In the game of pun, one must know when to fold.
@@zoranaspen5416 I have grained much wisdom from this!
Passion for food smarty pants x
excellent teacher thank you learned a bit
Watching tons of kneading videos, this is the only I can finally understand
This video has saved me so much mental stress! I have been using the concept of whacking and folding on a bunch of different recipes when the dough seemed too sticky or wet and didn't want to come together - not even the French fold - just a great way to get a dough to come into shape by slamming and turning. I was just doing a cinnamon roll dough without a stand mixer - when I got to the point where I had to incorporate all of this softened butter into a dough that already seemed impossibly sticky I powered in and just started squeezing all of the butter in -- the result was this weird, sugary, lumpy mess.... BUT... I remembered this technique - a good 5 minutes of slaps and folds and all of a sudden I started getting a nice, smooth dough that I could work with almost no sticking for several more minutes - an NO extra flour added... amazing!
Superb explanation. I liked it a lot.
Thanks for all the great instruction. I have a new starter and a test recipe. I am anxious to get my hands sticky and do some kneading. :-)
Very good explanations ,thank you !
"Slap and fold;" that's how I learned it. That's how I make my pitas.
That's how I met my wife
@@voidremoved 😂
This was amazing. Thank you!
This is a lot of useful information thank you
Very detailed. Thank you 🙏
New to bread baking and really enjoyed this video. Liked and subbed. Thank you!
Hi Miss. Rennie ! I'm trying your technique recently and it is working really well ! Thank you for the instruction, I hope you will make more of this video in the future.
glad it's working for you!
I'm going to try this thank you from UK
Thank you. I've learned a lot from your videos.
It's like baker's judo for dough...Will definitely try this!
Nice video, Helen thanks for posting.🙂🇬🇧👍
Thank you Helen!! I love your work and so happy to have found your channel! I won’t be in Boston any time soon what about a class via zoom??????????!!!!! Ps thank you for your reply on another video and today I picked up my King Arthur Flour!
I will add my kudos for an excellent video, thanks!
Your method helps.. thank you
Ahh this is so helpful! I always end up with the dough stuck to my hand - now I know it's because I haven't developed the gluten enough before trying to knead!
Bravo chef
You have no idea the revolution you helped me achieve.
I've been suffering so much with wet dough.
First try with this tech. BOOM perfect
Thank you so much for giving this a shot :)
Thanks for sharing . v good info
You are great! I understand that I am on a good learning curve. Thank you. (I enjoyed your accent! 😊👍🏻)
Helen u are so cute and amazing Teacher with super presice infomation ..You and the French Connection with Bread ... Technique...Amazing Thank You for Ur Information
You're master teacher
Hi Helen,
Another tip for making sure you knead long enough and consistantly is to turn the timer around after setting it for 10 minutes so you can't watch the clock. After a short time you will just get into the rythym of kneading and forget about how long it has been. When the alarm goes off you are done.
Please stay safe, be well and all the best from California 💛
Luv d way u demonstrate 🤗
In the uk we call this method slap and folds loved your video ❤
Something I’ve picked up along the way: a small cup of water nearby is handy to dip my fingers into for the folding method. Also to release the dough from the bowl (which needs no oil or flour). You just wet your fingers and pull the dough away from the bowl bit by bit, and it will fall out when you tip the bowl.
Thank you for this really interesting and informative video.
Thanks, Judy
P A you bet! 🙂
Ms. Rennie I needed this. Thank you.
Beautiful
Loved your set-up on UTUBE, you have been an inspiration to attempting bread making again. Not a big fan of stand mixers. I am definitely going to attempting The French Fold.
Helen, you're superb. Each tutorial is clear and precise. I'm in India, and a newbie to bread. Its extremely humid where I live so despite your great tutorials I still use my hand mixie dough hooks to knead. I just don't have the confidence to knead by hand 😔
Thank you thank you thank youuuu
Thanks
Very helpful. Thank you! Not sure of this is important. But I’d like to add, from the beginning of the kneading, the top surface of the loaf is established. It is important to keep track of it because it is important to creating surface tension and a loaf that rises instead of spreading. Please correct me if I am mistaken.
Yes, keeping the same orientation of the dough is important. good point!
You are a great teacher !
Would like to see more bread recipes from your hand and lastly you are very beautiful.
I learned it as the Bertinet method. But I'm sure it's much older than Richard Bertinet. Some americans call it "The slap and fold". But despite its name, it's the most effective method.
Yes, I think I first saw it in a Bertinet video too :)
Lewis Maddock I use “stretch and fold” most often (I think this is the one that is the Rubaud method but don’t quote me), and occasionally something called the “coil” method. I’m sure they’re both searchable, and I haven’t decided if there are major differences in the outcome of each.
You’re so cute! ❤️❤️ Will definitely try this technique
Late to the party but this is a great video, 10/10
Gluten is produced either by activating the dough ( kneading ) or TIME by letting it rest in the fridge for a day. During the waiting time, THE GLUTEN WILL FORM ITSELF WITHOUT YOUR HELP and the cold will retard the rising process for when you are ready. And bonus, your dough will develop aromas with time. If there is a lazy way to accomplish the same thing, i'm all for it.
The lazy-mans sourdough, a big fan myself.
So I can get away with zero kneeding? I'm gonna try this :).
The focaccia, milk buns, flatbread pizza dough, etc have all turned out wonderfully! The only bread I've completely ruined was when I forgot to add the salt. It wasn't until the bread was in the oven & I began cleaning up that I found the pinch cup w/salt still inside. Yes, I decided to let it finish baking so I could taste it. Oh it was horrible! It was the best learning experience bc I haven't forgotten the salt since then. 😉👍🏼
Dear Helen..
Tonight.. I've adapted this method (after watching your video) on my brioche dough..I used to do a similar fold with the scraper..but I thought I'd try my hands solely. (It's kind of therapeutic too XD )
after the stand mixer I took it and french folded it for 10 minutes.. after an hour of the first proof, I noticed a significant difference in the dough's stretch.. it's much more supple and flexible. It's now sleeping in the fridge. I literally can't wait to bake it.. will let u know how it goes..
Thank you so much 🤍
P.s. I used a little veg oil on my fingers.. hope that's ok
yes, totally fine to use oil -- great idea :)
This video is legit - I made my first focaccia the other day and I did okay. Not super bubbly but also not dense - sure was frustrating though!!
Sick. I don’t make bread because I’m sick and tired of sticky fingers. Just reignited my fire to try again. Oh and really? “Man’s best friend?” You owned that dough. Thanks.
that was a super funny videos and very useful, thanks!!
Might be Richard Bertinet's method. Except he stretches the dough to the sides after slapping and before tossing it over the top. I don't think he rotates either. Anytime the dough starts to stick he takes it for a "walk" with his scraper. He has a top and bottom to his dough and always keeps the top on top. He's kind of fascinating to watch.
Great
Please make a video on dough for denser bread (not with giant bubbles, not soft sponge-like), rye and pumpernickel Russian styles (like Borodinsky). I'm not able to get consistent results; it collapses too often.
First I heard of this, they called it 'slap and fold'. I was surprised that after a bit, the dough magically changed so that it didn't stick to the counter. The weighing method of making bread dough just got me close. For some reason, it always seems to end up too dry. Have learned to do it by 'feel'. Biggest problem I have now days is the dough sticking to the hair on my hands....
That was thoroughly enjoyable. I was hoping one of your questions and answers was going to be how do I know when I'm about to start kneading to much. When do I know I'm done? And hello from Lynn, MA!
You don't have to worry about kneading too much if you are doing it by hand (at least not normally). You'll see a big change in your dough at some point. It won't stick to other things as much. You can also do a window pane test, but that doesn't work if you have chunky ingredients in the dough or if you are using whole wheat flour. My advice to beginners is to worry more about under-kneading.
hello!! thank you so much for this video!! for doughs that contain butter, should i knead the dough completely as you showed and then knead in the butter? thank you so much!
I love the kneading tips. Years ago I learned the hard way using a bowl is an excellent idea for bread or pasta. For bread dough or pasta I start with a fork but transition to a flexible bench scraper turn the dough. Is the autolyse technique hydrating the dough before you add yeast and other ingredients?
yes. autolyse is hydrating the dough. some people think you shouldn't include the salt during this stage. some say you shouldn't include the yeast, but it works even with salt and yeast already in the dough.
We call this kneading technique "étirage soufflage" = stretching (1st : lifting the dough) blowing (2nd : introducing air into the dough) 🤔
It's just the kind of movement kneading machine apply to the dough if you pay attention 😁
I love this video, Helen. 👍😘🥯
I do not buy my everyday bread from the store and always make my own. I am, however, lazy and I either let my Cuisinart Mixer or my bread machine do the mixing and kneading (please, no one, throw rocks at me).
you are not lazy, you are just practical. I knead with a mixer too :)
"... After 2 minutes, they think they've been kneading for 20 and quit ..."
I laughed so hard. So true ...
Hi Helen, can I make a nice baguette with this French Folding method? (I am making 70% hydration dough) I realise my dough develop more gluten with this method thus it is not sticky and easy to shape after the fermentation. However, the baguette is not as airy as I like it to be. Then, there are other methods that doesn't require kneading at all, but I often get very sticky dough at the end of the fermentation that I cannot shape the baguette at all.
BTW, I like your teaching. Your videos are often very insightful!
A friend gave me a Swedish dough hook. I have not used it yet. Have you ever used one? I enjoy your videos.