Author Topic: french wet kneading  (Read 1047 times)

0 Members and 1 Guest are viewing this topic.

Offline vincentoc13

  • Registered User
  • Posts: 116
  • Location: Orange County, CA
french wet kneading
« on: September 23, 2012, 11:20:58 AM »
Hi

I would like to know if you have used this style of kneading?  Its a great way to handle wet dough, I'm just wondering what affects it will have on pizza dough vs how they would normally use it for bread dough.

Thanks

Vincent M.


Offline dellavecchia

  • Lifetime Member
  • *
  • Posts: 2628
Re: french wet kneading
« Reply #1 on: September 23, 2012, 01:09:26 PM »
The end result is the same, whether it is bread or pizza being made - developed gluten. If you are making pizza  with highly hydrated dough, then this is a great technique to use.

John

Offline vincentoc13

  • Registered User
  • Posts: 116
  • Location: Orange County, CA
Re: french wet kneading
« Reply #2 on: September 24, 2012, 11:22:15 PM »
OK,

Sounds good I will give it a try.

Thanks,

Vincent

 

Offline Chicago Bob

  • Lifetime Member
  • *
  • Posts: 10807
  • Location: North Carolina
  • Easy peazzy
Re: french wet kneading
« Reply #3 on: September 24, 2012, 11:38:18 PM »
Is this the same as the(American lingo) stretch and fold technique?
"Care Free Highway...let me slip away on you"

Offline vincentoc13

  • Registered User
  • Posts: 116
  • Location: Orange County, CA
Re: french wet kneading
« Reply #4 on: September 24, 2012, 11:48:53 PM »
Its more of a hard slap and a guick fold over.  Check it out on You Tube


 

pizzapan