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we teach a system easy to knead by hand
and this casserole
put water
then the yeast
then the flour. not to mix the flour directly to yeast with salt
and finally the salt
from this moment
began to knead by hand
It's better in a casserole not to soil the table
not necessary to make volcanoes with flour
at the time we
have a compact dough which does not stick to the casserole
we can take it out and start work on the table with which we
we saved
whole process of making
the volcano of flour and water inside. It is more difficult
From this point we
removing dough let
and practically when we are in this point
use a spatula
or scraper
or baker Cutting
or a plastic, that a particular plastic used in baking
and do this movement
practice consisting dough cuts
and this greatly speeds up the creation protein network
the gluten.
keep doing this
well just observing
the image and repeating this movement
until we have the dough
according to our preference
in this video as you can see we only
put water, flour, salt and yeast
not propose
add natural yeast or
poolish ferments or sourdough or anything
not value the flour but it is a video
to see
as you can knead by hand
without too many problems
obviously the longer we do this work
We'll thinner the dough
but this depends on the bread and we get if we want more
holes , kneading less if we want the crumb
with smaller holes kneading it more, it just depends upon the
bread type flour type and if we have more or less
sourdough
anyway to knead by hand
shortly have the correct dough
currently
have been 3 or 4 minutes elapsed real
with which you can already see how fast to be
because virtually
and could stop
and let it stand before forming
this dough to have relatively enough water
perhaps 70% of water
this is also a function of the flour does allow more or less water but
we can
consider that it is a relatively soft dough
to obtain a alveolate bread
with this type of kneading by hand and this degree of hydration
with this dough
finishing up the bread, would
very alveolate bread.
now we give as a form
and say that this dough and can leave to ferment
o formar o usar como
or used as sourdough or what be done with it
and has an elasticity
not to do all the types of bread
but enough
to make most breads
especially for alveolate bread
Now we give a form of "batard"
or loaf
and finally, that's all