I was getting a bit frustrated myself. Between the shots of Richard‘s face in the extreme close-up of the dough it was hard to figure out what he was doing at times.
it's definitely a great technique to handle wet dough, although has to be said, 70% hidration isn't that high. once you get into the 80% and beyond, there's not much you can do. and that's actually the point. when your dough is "too" wet to handle, just let it rest on the table. 10 minutes covered by a bowl. use a scraper to get it together, and fold the dough on itself. 2-3 minutes and repeat the rest time if needed. i made brioche buns the other day with almost 90% hydratation. it was a mess at first, but patience and diligence will get you out of trouble.
This is great to watch, because when I was making a poolish based French baguette dough for the first time a few weeks ago, I thought I had to much water because the dough was so sticky and un manageable that I almost threw it out. I had dough stuck to everything within a ten foot radius. I was so frustrated but I kept slapping and slapping until at some point it started to come together. I didn't give up. The bread was really good and that's because I didn't add more flour. Until seeing this video, I always thought that I had too much water in the recipe. Now I know that the recipe was correct.
some one told me that just a month ago you were finally able to finish cleaning the pieces of stuck dough in your kitchen.. one month shy from 2 years! I hope that baguette was worth it
I tried this method and it worked out great. Stuck to the counter, and was a sticky mess to handle, but nothing terrible. I’ll continue to use his method, since my dough turned out nicely smooth, and I got a bit of my anger out as an added bonus.
@@jayreynolds57 YOU look like an angry person. Bet your mum still cuts your lunch for you, and you row your boat to school. Marry had a little lamb poppins!
i have a question, one of my pastry chefs had told me to not do the slap and fold for a dough that was relevtively dryish, dough thats not wet, did your pastry chefs have the same feedback aswell?
This was the beginning of convincing people to use high hydration dough and most of all, don't keep adding flour to it as you "knead" it to keep it from sticking. 8 years ago. He was a pioneer. Let it stick, as the gluten develops it'll want to stick to itself more than it wants to stick to your hands or the table. And this was a 70% hydration dough, now that's considered amateur hour. Modern bread starts at 80% hydration now.
I'd say that's a great video showing the way to deal with sticky dough. Too often we've seen masters and teachers working on their doughs skillfully with quick moves, whenever it comes to knead your own sticky dough it's a total different animal.
French kneading works effective on rich dough. Rich dough is very sticky and using traditional kneading will give you a hard time. Although you might think you aint making progress using french knead, in a couple of minutes that sticky dough will became more manegable to touch
Actually it would transform from a sticky dough to non sticky on it's own. It's called an autolyse you just won't trap any air inside which is what is vital for baking high rise soft bread.
I literally had thos problem today making my first loaf of bread. Wish I saw this amazing video before I added more flour to the dough... turned out dense and didn't rise alot. Now I have this in my back pocket for the next time. I'll stick with this and trust the process.
Excellent. I'd watched one of your more recent videos and tried this technique for my soughdough. But gave up too soon and resorted to flour after I had dough stuck on the walls and ceiling! 🙂 I will try again, knowing that it takes a lot more time and persistance to get the result. Thanks!
Thank you so much Richard ...your tip of kneading method helped make the best bread .... really appreciate you making this video...helped me a lot ...😊
I did this today ( my bread on second rise at the moment lol ) it's so difficult not to Give in to the temptation of adding more flour lol but I kept on and by the looks of it my onion bread is gunna be awesome 😃.Thank you for that video,it strengthen my resolve 😁 Subscribed to your channel!!
I used to used flour or oil my work surface when kneading dough, I don't use either now, dough will be sticky at beginning, which can be frustrating, but after slapping it down a few times, magic, no longer sticking.
Man, dough can sometimes get so sticky, it feels like it's your baby - wants to grab your hand and come with you. The truth is, making dough takes many trials, long learning. No matter how many tutorials we watch, we still have to learn from own trial and errors because every dough is different, different flour (flour has different consistency in different countries), different humidity and so on.
That's what I thought watching this video until I tried it. This is the easiest technique for sticky dough I have ever used! I love baking, so glad I watched this video.
Agreed. Ive been making bread for a month now and I noticed the large difference from my first week of making bread. I can handle 70-80% hydration now feels good man.
@@rdu239 - *Tell us about using a mixer please, if you will. How long do you let the bread hook twist it, at what speed, and how many times do you knead it with the hook and how long do you rest inbetween mixer kneads, etc.*
I watch the channel on UA-cam baking with Jack. He doesn’t use this method but he does knead it without flour. It’s amazing and now this is the method I use
I make wheat bread using this method. It works great. It is a bit time consuming but worth of all the effort.. The bread is wonderful. Thank you for sharing your knowlegde ang skills.
With some trepidation I gave the slap and fold a try. The dough was easy to work with after one or two turns and it looks good sitting in the bowl for the final rise. Then into the banneton and the fridge till tomorrow's bake. Wish me luck
It takes lots of practice, when I started making white yeast loaves, sticking was a nightmare, I looked liked something from a horror film, with big lumps of dough stuck to my hands, but I persisted and now I don't use flour or oil when kneading for the first prove, only a very small bit of flour when shaping into a loaf for the second prove before baking believe me it's all worth it in the end, hang in there.
I literally made 2 new doughs about 2 hours before I saw this video.......i kept adding flour because the shit was so dam sticky and it was taking forever to get the sticky out. I dont like my hands dirty. I saw in another video that you dont need to add flour but I’m just not believing it when I get to kneading. I keep practicing, trying to get it right.
This is amazing. I really hope this works for me the next time I make dough, because mine was _impossible_ to work with just recently, I ended up adding so much flour that eventually it wouldn't even clump properly to itself. Haven't baked it yet but I have the feeling it's going to be very dry....oh well, live and learn I guess.
Anyone can type on a keyboard "I tried this recipe and it worked out great" 😋 In real life, bakery trainees train for months with the chef by their side. These videos are like showing you a rocket engine, now go home and make one. And you folks are getting it right the second try ? I could count at least 50 small details that will completely alter the results. Give you a hint for wet dough: the only reason it stops getting sticky when kneading it, is because kneading long time has more dough surface exposed to air and getting dry, the water evaporates. Another way to loose humidity if you so wish, spread the dough on the counter top 1 inch thick, let it sit 30min. Use tight nitrile gloves and wash them when finished. You can also keep wetting them if you want to preserve the dough humidity. And remember, flour has different consistency in different countries. By the way, bleached flour kneads the best but doesn't taste. Unbleached flour is hard to knead but tastes good. You have 45 more details to discover :)
experience is the secret. it does seem so easy but once you actually do it its like learning to walk. keep practiscing, knead the dough and get a feel for it. it finally clicked for me after about 5 ish batches of bread...
Trust me its always a mess at first, you think you are not really making a progress but with confidence and effort the rich dough will come together. Oh and never ever be tempted to dust too much flour on your hands and dough because it will ruin it
Love the video. Very entertaining. I might try the slap and fold method myself the next time I make bread which will probably be in a couple of days. What caught my interest was the air getting trapped in the bread. And that is what I want.
I really needed to see this, I always make the huge huge mistake of adding extra flour, and then I destroy the recipe, and the bread becomes very crumbly. I need to trust the recipe, and just work the dough. Thank you
As a compete beginner dealing with dough this took me about 25 minutes. Still didn't end up being as perfect as the video but it was definitely almost there. My only issue is that the dough is still sticking to the counter after being rolled out and cut (for donuts), I even added more oil and flour. So I guess it's just gonna sit and rise on the counter because I can't move it or it will lose it's shape.
Everyone needs to know this technique. I always avoided it (stretching and folding instead) because I only bake sourdough bread, and aeration/oxygenation results in yeast metabolism (vs fermentation) which means less flavor. But today I tried S&F'ing an enriched dough with butter, milk and maple syrup. S&F'ing failed!!! I looked up this video and (rather ineptly) used this technique to develop the gluten, saving the loaf! I will now practice this technique...
While excessive oxidation (especially early on) can have a damaging effect on sourdough crumb, leaving your bread poorly covered or working it too long are more likely to cause oxidation than S&F. In fact is generally an encouraged step in high hydration SD bread making. Also not sure what point you're trying to make about aeration/oxygenation and fermentation. The fermentation performed by yeast that produces CO2 (thereby leavening bread) is an aerobic (oxygen-dependent) process. Admittedly yeast doesn't need very much oxygen, but in truly anaerobic conditions, yeast will produce alcohol and other ketones. Flavor comes mostly from lactobacillus bacteria which feed on starches to produce lactic acid (responsible for sour/fruity flavors). Oxygen may accelerate the rate of fermentation by yeast, which could shorten the amount of time lactobacilli have to produce acids. Perhaps this is the source of your confusion? By fermenting at a lower temperature with a smaller inoculation (amount of levain used), you can extend fermentation time and increase the flavor of your bread. Slap and fold is great and you should be using it for all high hydration sourdough!
To further clarify, S&F should not be seen as a substitution to the "folds" performed in most sourdough recipes. You should be doing both! The folds are to build dough structure throughout, while the S&F is to build gluten at the beginning. To further understand the difference, check out Trevor Wilson's work (his recent book "open crumb mastery" is best)
Is there an average time this should take? I've been at it about an hour and it's still impossibly sticky. Dough is much better, but still sticking to everything.
well, I had 'hoped' that this method would save an 83% hydration bread dough. my (anything but short) answer is "nope". Mind you, it didn't take too much flour to tighten it up, but wow - this took 45' of slap and fold :) I hope the dough isn't 'over worked' :)
I guess this explains why my bread came out 1x bigger before it went in. Didn't reaize needing was to add air. Thought that was yeast's job. I needed to watch this vid first. Darnit!
That was amazing...I always get frustrated and add flour to my bread...this is wonderful. But I wonder 🤔 does it make any difference to the final outcome by doing it this way or my way?
This method seems to work really well with the 1kg+ doughball he's using. But if you are making a small loaf with 240g-360g of flour with 75% hydration, I find this method a bit difficult to use. A smaller doughball just doesn't flatten out nor does it "grab" the way that he shows here.
When I made my first dough it turned out to be too sticky than I expected it to be. If I'd knew this video existed I wouldn't have panicked and added a large amount of flour than it needed.
Cameraman: "he's demonstrating a technique on the table this seems like a perfect opportunity for a close up of his face"
I was getting a bit frustrated myself. Between the shots of Richard‘s face in the extreme close-up of the dough it was hard to figure out what he was doing at times.
I know🙄
I didn't mind at all...hubba hubba ;)
I thought the close-ups of his face was quite helpful, it shows the seriousness of the subject matter: baking a really good bread is serious business.
Agree!
it's definitely a great technique to handle wet dough, although has to be said, 70% hidration isn't that high. once you get into the 80% and beyond, there's not much you can do. and that's actually the point. when your dough is "too" wet to handle, just let it rest on the table. 10 minutes covered by a bowl. use a scraper to get it together, and fold the dough on itself. 2-3 minutes and repeat the rest time if needed.
i made brioche buns the other day with almost 90% hydratation. it was a mess at first, but patience and diligence will get you out of trouble.
This is great to watch, because when I was making a poolish based French baguette dough for the first time a few weeks ago, I thought I had to much water because the dough was so sticky and un manageable that I almost threw it out. I had dough stuck to everything within a ten foot radius. I was so frustrated but I kept slapping and slapping until at some point it started to come together. I didn't give up. The bread was really good and that's because I didn't add more flour. Until seeing this video, I always thought that I had too much water in the recipe. Now I know that the recipe was correct.
My first time I made dough, I added way more flour because I thought it was supposed to be workable before kneading.
some one told me that just a month ago you were finally able to finish cleaning the pieces of stuck dough in your kitchen.. one month shy from 2 years! I hope that baguette was worth it
@@sutil5078I'm sure the ceiling was the most difficult.
tell the ingridients
@@renzopicerno2458flour, yeast water and salt. Richard likes to use a 72% hydration doigh😮
I tried this method and it worked out great. Stuck to the counter, and was a sticky mess to handle, but nothing terrible. I’ll continue to use his method, since my dough turned out nicely smooth, and I got a bit of my anger out as an added bonus.
Did the bubbles increase in size once you baked your bread?
You look like an angry person
This is the 2nd vid I've seen using this technique - both continental (French and German). Pretty sure it is where I'm headed!
@@jayreynolds57 YOU look like an angry person. Bet your mum still cuts your lunch for you, and you row your boat to school. Marry had a little lamb poppins!
@@100PercentOS2 you have to punch it out and kneed it after it rises to work those out.
Why doesn't it show the part where he's covered in sweat, angry and yelling "WHY DOESN'T IT WORK LIKE THE VIDEOS!?" oh, that's the rest of us?
wdym? works like a charm
That’s me while kneading bread dough! They make it look so easy in videos.
you can always blame on the protein content of your flour ;)
Been there done that 🤣🤣🤣🤣 It's definitely me!
HAHA exactly.
When I was in pastry school, this was the technique they showed us if we were kneading by hand. It works great with the high hydration recipe.
i have a question, one of my pastry chefs had told me to not do the slap and fold for a dough that was relevtively dryish, dough thats not wet, did your pastry chefs have the same feedback aswell?
True frenchman, the way he throws shade at the "british method" and "british bread".
Luis well lucky for us that he is willing to share his knowledge in english. Can’t remember an english chief doin a video in french...
I was taught this technique by a friend of mine who is a baker.
From then on, this is how I make my bread dough.
Best technique ever.
YES... I agree... a lot better for your hands... and arms... and back...
@@judichristopher4604 Honest question: What other technique do you use that hurts so much?
This was the beginning of convincing people to use high hydration dough and most of all, don't keep adding flour to it as you "knead" it to keep it from sticking. 8 years ago. He was a pioneer.
Let it stick, as the gluten develops it'll want to stick to itself more than it wants to stick to your hands or the table.
And this was a 70% hydration dough, now that's considered amateur hour. Modern bread starts at 80% hydration now.
What about Traditional french bread?? I thought it is high hydration!
I was told (I'm a beginner) to start at 65%
Why high hydration? What is benefit
@@user-ex1hl2gu2r lighter and more irregular crumb and a crunchy crust
In professional bakeries a spiral mixer is the perfect use for such bread doughs.
Been slowly increasing the hydration in my pizza dough and this technique worked beautifully for my first 70% recipe.
I'd say that's a great video showing the way to deal with sticky dough. Too often we've seen masters and teachers working on their doughs skillfully with quick moves, whenever it comes to knead your own sticky dough it's a total different animal.
True
Great to see this older version of his method after watch a more recent one. One can see that it has evolved and been perfected during the years:)
Very helpful! Been looking for a way to knead 70% dough without adding flour and without a mixer. Thanks so much Richard!
Thank you so much for this video! I was able to make bread without getting frustrated and adding more flour for the first time in my life.
The cameraman seems to ask for a slap too with those exaggerated close-ups...
Hahaha
The first one hurt
I baked bread this morning using this technique and it’s delicious and perfect and I’ve never made bread loaves before ❤
This is amazing and so helpful. Thank you Richard. You truly are a master...
I was given Crust for Christmas and tried this technique today, my first loaf using this method. A wonderful loaf!!
Great technique and it's a simple way to learn. ❤
Very clear video...now I understand how to make it! Thanks!
French kneading works effective on rich dough. Rich dough is very sticky and using traditional kneading will give you a hard time. Although you might think you aint making progress using french knead, in a couple of minutes that sticky dough will became more manegable to touch
Yes I've finally figured out the whole dilemma with sticky dough! Keep at it and and a amazing transformation takes place! Only patience will tell....
Actually it would transform from a sticky dough to non sticky on it's own. It's called an autolyse you just won't trap any air inside which is what is vital for baking high rise soft bread.
I literally had thos problem today making my first loaf of bread. Wish I saw this amazing video before I added more flour to the dough... turned out dense and didn't rise alot. Now I have this in my back pocket for the next time. I'll stick with this and trust the process.
Excellent. I'd watched one of your more recent videos and tried this technique for my soughdough. But gave up too soon and resorted to flour after I had dough stuck on the walls and ceiling! 🙂
I will try again, knowing that it takes a lot more time and persistance to get the result.
Thanks!
Ha! Brilliant. Good luck. Let us know how you get on.
This technique is amazing! I cannot wait to try with my next bread. Thank YOU!
Nice. French baker Richard Bertinet showed this tehnic in his vidéos years ago. We all learnfrom each other.
Thank you so much Richard ...your tip of kneading method helped make the best bread .... really appreciate you making this video...helped me a lot ...😊
I did this today ( my bread on second rise at the moment lol ) it's so difficult not to Give in to the temptation of adding more flour lol but I kept on and by the looks of it my onion bread is gunna be awesome 😃.Thank you for that video,it strengthen my resolve 😁
Subscribed to your channel!!
I used to used flour or oil my work surface when kneading dough, I don't use either now, dough will be sticky at beginning, which can be frustrating, but after slapping it down a few times, magic, no longer sticking.
this, ..is when my Bread making evolved..now, it's a passion.
Man, dough can sometimes get so sticky, it feels like it's your baby - wants to grab your hand and come with you. The truth is, making dough takes many trials, long learning. No matter how many tutorials we watch, we still have to learn from own trial and errors because every dough is different, different flour (flour has different consistency in different countries), different humidity and so on.
That's what I thought watching this video until I tried it. This is the easiest technique for sticky dough I have ever used! I love baking, so glad I watched this video.
Exactly! There is no better teacher than experience when it comes to bread.
Agreed. Ive been making bread for a month now and I noticed the large difference from my first week of making bread. I can handle 70-80% hydration now feels good man.
Rich dough is always a mess to knead if you do it by hand, that is why most of the time kneading is done on electric mixer
@@rdu239 - *Tell us about using a mixer please, if you will. How long do you let the bread hook twist it, at what speed, and how many times do you knead it with the hook and how long do you rest inbetween mixer kneads, etc.*
I watch the channel on UA-cam baking with Jack. He doesn’t use this method but he does knead it without flour. It’s amazing and now this is the method I use
Started doing something similarly, almost instinctively, while making some of my first loafs!
Slapping and folding, looks like fun. Will try.
I make wheat bread using this method. It works great. It is a bit time consuming but worth of all the effort.. The bread is wonderful. Thank you for sharing your knowlegde ang skills.
This is just what I needed to know. Inspiring!
me too
Aaaargh needed this tip a few days ago. Will definitely use this next time I'm in that situation.
Thank you Richard, finally I got my bread right . Thanks a million.
With some trepidation I gave the slap and fold a try. The dough was easy to work with after one or two turns and it looks good sitting in the bowl for the final rise. Then into the banneton and the fridge till tomorrow's bake. Wish me luck
My brain cells finally connected. I shall try bread making again. Thank you Sir!
I had an exact problem with my dough yesterday. UA-cam knows me so well :') now I know what I should do tomorrow.
Thanks for adding substantial insight.
Brilliant. Thanks for a very helpful video. What a difference this made.
It takes lots of practice, when I started making white yeast loaves, sticking was a nightmare, I looked liked something from a horror film, with big lumps of dough stuck to my hands, but I persisted and now I don't use flour or oil when kneading for the first prove, only a very small bit of flour when shaping into a loaf for the second prove before baking believe me it's all worth it in the end, hang in there.
Richard Bertinet is a living legend.
His kneading method is the BEST for wet doughs.
thank you Richard Bertinet
I literally made 2 new doughs about 2 hours before I saw this video.......i kept adding flour because the shit was so dam sticky and it was taking forever to get the sticky out. I dont like my hands dirty. I saw in another video that you dont need to add flour but I’m just not believing it when I get to kneading. I keep practicing, trying to get it right.
This is amazing. I really hope this works for me the next time I make dough, because mine was _impossible_ to work with just recently, I ended up adding so much flour that eventually it wouldn't even clump properly to itself. Haven't baked it yet but I have the feeling it's going to be very dry....oh well, live and learn I guess.
I had the same problem last week. I need to just trust that the dough will come together like it shows here.
Thank you for this video. I can't wait to try this to see if i can develop the smooth ball without adding flour.
@Peppermint , I 've agee with all your words , you said very right.
This was so useful, I managed to save my dough. Thank you.
That is literally beautiful... I've recently got into making sourdough pizza... This video is going to up my game no question.. Merci Beaucoup
Excellent tutorial! Rarely do you see the sticky part phase of the kneading process.
These are very simple but important steps while making bread
Richard, boa noite! Incrível essa técnica de de tapas e dobrar a massa do pão. Sensacional. Parabéns!
Why you people make this look easy... When i do this its a complete mess
Keep trying, experience is the secret.
Anyone can type on a keyboard "I tried this recipe and it worked out great" 😋 In real life, bakery trainees train for months with the chef by their side. These videos are like showing you a rocket engine, now go home and make one. And you folks are getting it right the second try ? I could count at least 50 small details that will completely alter the results. Give you a hint for wet dough: the only reason it stops getting sticky when kneading it, is because kneading long time has more dough surface exposed to air and getting dry, the water evaporates. Another way to loose humidity if you so wish, spread the dough on the counter top 1 inch thick, let it sit 30min. Use tight nitrile gloves and wash them when finished. You can also keep wetting them if you want to preserve the dough humidity. And remember, flour has different consistency in different countries. By the way, bleached flour kneads the best but doesn't taste. Unbleached flour is hard to knead but tastes good. You have 45 more details to discover :)
experience is the secret. it does seem so easy but once you actually do it its like learning to walk. keep practiscing, knead the dough and get a feel for it. it finally clicked for me after about 5 ish batches of bread...
Trust me its always a mess at first, you think you are not really making a progress but with confidence and effort the rich dough will come together. Oh and never ever be tempted to dust too much flour on your hands and dough because it will ruin it
Toby P.
Just keep doing it, if it looks like it’s falling all apart just keep doing it. If you do this a lot then invest in a good quality mixer.
Love the video. Very entertaining. I might try the slap and fold method myself the next time I make bread which will probably be in a couple of days. What caught my interest was the air getting trapped in the bread. And that is what I want.
I really needed to see this, I always make the huge huge mistake of adding extra flour, and then I destroy the recipe, and the bread becomes very crumbly.
I need to trust the recipe, and just work the dough.
Thank you
Me too
BEAUTIFUL
Damn it I needed this technique four loaves ago... Will be slapping dough next time! 🤣
Anger management class during lockdown and with a yummy reward at the end🕺🕺🕺
ياشيخ روح الله يفتح عليك، انقذتني.
As a compete beginner dealing with dough this took me about 25 minutes. Still didn't end up being as perfect as the video but it was definitely almost there. My only issue is that the dough is still sticking to the counter after being rolled out and cut (for donuts), I even added more oil and flour. So I guess it's just gonna sit and rise on the counter because I can't move it or it will lose it's shape.
How did they turn out?
Is it still stuck to your counter?
great video! trying to refine my technique, had been slapping but didn't really fold. I think it worked, but would try adding the folding in as well.
Thank you so much for this post. Now, let's practice!
Very impressive demonstration!
😂
Thank you - I continue to struggle working wet dough. I will try this.
You're my hero mehn. Thanks
Everyone needs to know this technique. I always avoided it (stretching and folding instead) because I only bake sourdough bread, and aeration/oxygenation results in yeast metabolism (vs fermentation) which means less flavor. But today I tried S&F'ing an enriched dough with butter, milk and maple syrup. S&F'ing failed!!! I looked up this video and (rather ineptly) used this technique to develop the gluten, saving the loaf! I will now practice this technique...
While excessive oxidation (especially early on) can have a damaging effect on sourdough crumb, leaving your bread poorly covered or working it too long are more likely to cause oxidation than S&F. In fact is generally an encouraged step in high hydration SD bread making. Also not sure what point you're trying to make about aeration/oxygenation and fermentation. The fermentation performed by yeast that produces CO2 (thereby leavening bread) is an aerobic (oxygen-dependent) process. Admittedly yeast doesn't need very much oxygen, but in truly anaerobic conditions, yeast will produce alcohol and other ketones. Flavor comes mostly from lactobacillus bacteria which feed on starches to produce lactic acid (responsible for sour/fruity flavors). Oxygen may accelerate the rate of fermentation by yeast, which could shorten the amount of time lactobacilli have to produce acids. Perhaps this is the source of your confusion? By fermenting at a lower temperature with a smaller inoculation (amount of levain used), you can extend fermentation time and increase the flavor of your bread. Slap and fold is great and you should be using it for all high hydration sourdough!
To further clarify, S&F should not be seen as a substitution to the "folds" performed in most sourdough recipes. You should be doing both! The folds are to build dough structure throughout, while the S&F is to build gluten at the beginning. To further understand the difference, check out Trevor Wilson's work (his recent book "open crumb mastery" is best)
Absolutely beautiful!!
This is mesmerizing.
Noobie, this is what I needed to see, thanks!!
Thank u for this!!!!.. I was about to give up on my dough.... (And hard work)
Is there an average time this should take? I've been at it about an hour and it's still impossibly sticky. Dough is much better, but still sticking to everything.
You make it look easy sir!
this is a very powerful technique.
too powerful that my families will be disturbed by this occasional slapping sound.
I love his arrant, undisguised disdain for British bread, it’s really funny.
A massa muda completamente a sua estrutura.
Thankyou may God bless you
well, I had 'hoped' that this method would save an 83% hydration bread dough. my (anything but short) answer is "nope". Mind you, it didn't take too much flour to tighten it up, but wow - this took 45' of slap and fold :) I hope the dough isn't 'over worked' :)
Ey Richy, looks soooo easy, i tried s couple of times and needed some Beers and flour to clean thst mess, hahaha... I keep trying, Master. 🎉😂
I guess this explains why my bread came out 1x bigger before it went in. Didn't reaize needing was to add air. Thought that was yeast's job. I needed to watch this vid first. Darnit!
That’s a pretty cool tip. I’ll be trying it the next time my dough is too moist.
I have played that video to my kitchenaid mixer. Will let you know if it's made any chamges..
any updates? is it worth it for me to show my mixer the video?
Who knew that making dough could be a full body workout, building glucose-sink arm and core muscles?
Beautifull work of art...
Fantastic. Love it. Thank you!
😱 Gotta try this! Thanks!
Seriously HOW does he not end up with it sticking in his hair, coating the walls and floors - if I did this it would be an absolute disaster!
Because of gluten.
Yup I've been adding flour to cheat to that consistency. Going to do this method before i add a thing now on.
That was amazing...I always get frustrated and add flour to my bread...this is wonderful.
But I wonder 🤔 does it make any difference to the final outcome by doing it this way or my way?
At exact temperature should we bake this in if we have a electric stove oven?? Thank you in advance.💗
Now this is a great way to get in shape!🥵💪 Who says you get fat from eating bread?!
Thank you for the tip my friend! 🍞🥖🙏
This method seems to work really well with the 1kg+ doughball he's using. But if you are making a small loaf with 240g-360g of flour with 75% hydration, I find this method a bit difficult to use. A smaller doughball just doesn't flatten out nor does it "grab" the way that he shows here.
So make this large recipe and divide it when it's ready to "rest". Bake them both together, or freeze one part to be baked later.
Even a very sticky dough can be saved. Thank you.
Beautiful!
Thank you soooo much for sharing. Love the video.
When I made my first dough it turned out to be too sticky than I expected it to be. If I'd knew this video existed I wouldn't have panicked and added a large amount of flour than it needed.
Previously I'd throw out dough like this, as miscalculated... Now I will try to save them with this.
Excellent!
Thank you sir, just what i need
Higher and wider.
I saw the video
Great video
I have to try this I'm still struggling with sticky pizza dough!