And now for something completely different! (Bear with me, I'll probably shift gears like this often) Here are a few great clips portraying the original (and better, though less practical) method for mixing. The second video makes me want to build my own wooden trough and wear a white tunic.
Who needs a mixer? Not you. Just a little more time and exertion. Believe it or not, the dough comes out much better, and the bread is much more satisfying when you eat it. At some point I'll get a video up of my own method. The top video shows the Bertinet method, which is for doughs of higher hydrations. I don't know what method the second video shows - I just thought it was pretty cool. For most of the doughs I've been doing lately I haven't needed the gluten formation the guy in the first video is going for (he wants a very stretchy, fluffy dough). I usually mix the ingredients together roughly and let them autolyse for about 20 minutes. The ingredients all settle together and save me some work. After the autolyse, I use a combo of fold/stretch/roll. Anyway, I suppose my next post should provide a tangible example of a practical application for hand mixing. Perhaps with the beer bread formula?
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