This person is categorically wrong. There is nothing magic about frontloading gluten development. You can do it in stages during fermentation and it’s absolutely fine.
That said, a more measured response would be to suggest that this is easily falsifiable via A/B testing. You can make one loaf kneaded to smooth at the start and then bulked, and one with say, some coil folds with less upfront kneading, and judge then. This person has likely drawn the wrong conclusion from their experiences, probably due to a lack of understanding how to actually conduct a real test of this sort of thing.
WWMannySantosDo
They lost credibility when they said “since the beginning of time bread has always been made the same way” lol
Devilswings5
I add water and mix till shaggy 1 hour before i add my starter
heyraychill
People do some weird stuff for views…
Fuzzy_Welcome8348
No
anttheninja
I do mine in a kitchenaid now, 2 mins, pause and scrape bowl, then another 1 to 2 mins and it’s smooth.
skipjack_sushi
Go nuts. I’ll stick with autolyse.
Mundane_Chipmunk5735
I also prefer to work harder not smarter
Ill-Fox-7600
This may be the authentic way and I used to do it initially, so I understand the texture of the dough better but man my hand hurt afterwards for a few days. I now used my Zojirushi for 10 min and am so far happy with the results.
CompetitiveSlip4297
This feels like a ragebait video, especially with the two commas right at the start…
If it’s not then I’m glad they found a method that works for them.
Personally, I’d rather let the autolyse do a bunch of the work for me. I’d also rather coil in a bowl instead of gunking up the counters.
Competitive-Horse672
No….I’ve been baking for 35 years ….stretch and fold…rest…and repeat. What an absolute waste of energy that bullshit is. Hard to watch such an amateur handle dough…
Jazzbassrunner
Not sure about developing gluten, but there will be considerable muscular development in the arms if that is required for every loaf!
xeresblue
To add to other answers, OOP’s knead time notions are at least partly neglecting the fact that the time itself is doing some of the work. An autolyse is also an age-old technique that contributes to gluten development, so the accusation of laziness makes her contradict her own ideas about the Ancient Art of Breadmaking®.
YouLotNeedWater
Fuck doing aaaall of that for a laugh.
openplaylaugh
Yeah, but have you tried watching the 60 minute autolyze videos? Those will get your blood flowing after your “paint drying” playlist on YouTube. Try it sometime, when yer feeling a little WILD!
18 Comments
Rookie
I do this crazy thing where I keep it in the bowl
I’ll pass
This person is categorically wrong. There is nothing magic about frontloading gluten development. You can do it in stages during fermentation and it’s absolutely fine.
That said, a more measured response would be to suggest that this is easily falsifiable via A/B testing. You can make one loaf kneaded to smooth at the start and then bulked, and one with say, some coil folds with less upfront kneading, and judge then. This person has likely drawn the wrong conclusion from their experiences, probably due to a lack of understanding how to actually conduct a real test of this sort of thing.
They lost credibility when they said “since the beginning of time bread has always been made the same way” lol
I add water and mix till shaggy 1 hour before i add my starter
People do some weird stuff for views…
No
I do mine in a kitchenaid now, 2 mins, pause and scrape bowl, then another 1 to 2 mins and it’s smooth.
Go nuts. I’ll stick with autolyse.
I also prefer to work harder not smarter
This may be the authentic way and I used to do it initially, so I understand the texture of the dough better but man my hand hurt afterwards for a few days. I now used my Zojirushi for 10 min and am so far happy with the results.
This feels like a ragebait video, especially with the two commas right at the start…
If it’s not then I’m glad they found a method that works for them.
Personally, I’d rather let the autolyse do a bunch of the work for me. I’d also rather coil in a bowl instead of gunking up the counters.
No….I’ve been baking for 35 years ….stretch and fold…rest…and repeat. What an absolute waste of energy that bullshit is. Hard to watch such an amateur handle dough…
Not sure about developing gluten, but there will be considerable muscular development in the arms if that is required for every loaf!
To add to other answers, OOP’s knead time notions are at least partly neglecting the fact that the time itself is doing some of the work. An autolyse is also an age-old technique that contributes to gluten development, so the accusation of laziness makes her contradict her own ideas about the Ancient Art of Breadmaking®.
Fuck doing aaaall of that for a laugh.
Yeah, but have you tried watching the 60 minute autolyze videos? Those will get your blood flowing after your “paint drying” playlist on YouTube. Try it sometime, when yer feeling a little WILD!