I want to improve my hand kneading technique to obtain a well oxygenated dough (see the pictures bellow)
I'm actually using the Bertinet's method
but I've read this:
Bread Science The Chemistry and craft of making bread - Emily Buehler
2.7 Gas retention
Several studies by a research group in the 1940’s looked at gas production and retention in
dough. In one study, they examined how gas bubbles originate in dough. They could exist
in the wheat kernel or flour, the yeast could create them, they could be added during
mixing, or they could be added during punching, folding, and shaping. The researchers
mixed dough under different conditions—for example in a vacuum versus in air, or while
under a high pressure that squeezed out all gas bubbles. They concluded that gas bubbles
are only added to dough during mixing. The pre-existing bubbles are negligible, and the
yeast do not make new ones. Punching, folding, and shaping dough subdivide existing
bubbles but do not create new ones.
So how should I mix the dough ?
should I oxygenate the water / salt / yeast solution with a whisk first and mixing the flour with a Danish whisk instead of a plastic scraper ?
Thanks in advance for your input.