One great feature of baking homemade bread is flexibility – in terms of recipes, recipe modifications, ingredients and the way you transform your sticky water-flour mixture into a homogenous dough. There are certain moments when I don’t want to go without my kitchen machine (for plenty recipes Zeus is indispensable…yes I gave my kneading Rambo a very justified name). However, for the #brotokoll Open crumb Sourdough Series, as part of the tutorial, we will transform your kitchen into a Thai…oh no…I mean…Dough-massage institute.
At first, because it is pure fun (of course ignoring the 14 days muscle ache…..no, I am just joking). And more importantly: I want to share this great feeling and emotion with you, about having created a beautiful breadloaf just with your own hands. Just enjoy these 10-15 minutes. Feel the dough and observe every stage of development during the kneading process. But I’ ll warn you right away: it will be addictive! (and don’t underestimate your Barbella’s, Spiderwoman’s, Hercules’, or however your kitchen machines may be named: jealousy! They don’t wanna see you enjoying this beautiful hand-kneading).
You can certainly knead your dough with your machine. But see this as a chance for feeling the dough and learning to judge it’s consistency, in order to proceed at the right time with the next steps of your recipe. This experience is also highly valuable for doughs you might knead with your kitchen machine. At the end you will realize that there is much less kneading necessary than commonly expected. Have a look at the video, and you’ll see what I mean.
So roll up your sleeves, turn your favorite music on and never forget: knead the dough – don’t fight it!
There are various different methods applied for dough-kneading. However, the shown method in the video (credits: Trevor J. Wilson) turned out as my personal favorite one: time and effortwise, while delivering the best results.
Do you have specific questions or issues? Contact me via the contact form. I am happy to help you.