I was getting a bit frustrated myself. Between the shots of Richard‘s face in the extreme close-up of the dough it was hard to figure out what he was doing at times.
it's definitely a great technique to handle wet dough, although has to be said, 70% hidration isn't that high. once you get into the 80% and beyond, there's not much you can do. and that's actually the point. when your dough is "too" wet to handle, just let it rest on the table. 10 minutes covered by a bowl. use a scraper to get it together, and fold the dough on itself. 2-3 minutes and repeat the rest time if needed. i made brioche buns the other day with almost 90% hydratation. it was a mess at first, but patience and diligence will get you out of trouble.
This is great to watch, because when I was making a poolish based French baguette dough for the first time a few weeks ago, I thought I had to much water because the dough was so sticky and un manageable that I almost threw it out. I had dough stuck to everything within a ten foot radius. I was so frustrated but I kept slapping and slapping until at some point it started to come together. I didn't give up. The bread was really good and that's because I didn't add more flour. Until seeing this video, I always thought that I had too much water in the recipe. Now I know that the recipe was correct.
some one told me that just a month ago you were finally able to finish cleaning the pieces of stuck dough in your kitchen.. one month shy from 2 years! I hope that baguette was worth it
i have a question, one of my pastry chefs had told me to not do the slap and fold for a dough that was relevtively dryish, dough thats not wet, did your pastry chefs have the same feedback aswell?
I tried this method and it worked out great. Stuck to the counter, and was a sticky mess to handle, but nothing terrible. I’ll continue to use his method, since my dough turned out nicely smooth, and I got a bit of my anger out as an added bonus.
@@jayreynolds57 YOU look like an angry person. Bet your mum still cuts your lunch for you, and you row your boat to school. Marry had a little lamb poppins!
I'd say that's a great video showing the way to deal with sticky dough. Too often we've seen masters and teachers working on their doughs skillfully with quick moves, whenever it comes to knead your own sticky dough it's a total different animal.
This was the beginning of convincing people to use high hydration dough and most of all, don't keep adding flour to it as you "knead" it to keep it from sticking. 8 years ago. He was a pioneer. Let it stick, as the gluten develops it'll want to stick to itself more than it wants to stick to your hands or the table. And this was a 70% hydration dough, now that's considered amateur hour. Modern bread starts at 80% hydration now.
Actually it would transform from a sticky dough to non sticky on it's own. It's called an autolyse you just won't trap any air inside which is what is vital for baking high rise soft bread.
Thank you so much Richard ...your tip of kneading method helped make the best bread .... really appreciate you making this video...helped me a lot ...😊
I watch the channel on RUclips baking with Jack. He doesn’t use this method but he does knead it without flour. It’s amazing and now this is the method I use
I literally had thos problem today making my first loaf of bread. Wish I saw this amazing video before I added more flour to the dough... turned out dense and didn't rise alot. Now I have this in my back pocket for the next time. I'll stick with this and trust the process.
Man, dough can sometimes get so sticky, it feels like it's your baby - wants to grab your hand and come with you. The truth is, making dough takes many trials, long learning. No matter how many tutorials we watch, we still have to learn from own trial and errors because every dough is different, different flour (flour has different consistency in different countries), different humidity and so on.
That's what I thought watching this video until I tried it. This is the easiest technique for sticky dough I have ever used! I love baking, so glad I watched this video.
Agreed. Ive been making bread for a month now and I noticed the large difference from my first week of making bread. I can handle 70-80% hydration now feels good man.
@@rdu239 - *Tell us about using a mixer please, if you will. How long do you let the bread hook twist it, at what speed, and how many times do you knead it with the hook and how long do you rest inbetween mixer kneads, etc.*
Excellent. I'd watched one of your more recent videos and tried this technique for my soughdough. But gave up too soon and resorted to flour after I had dough stuck on the walls and ceiling! 🙂 I will try again, knowing that it takes a lot more time and persistance to get the result. Thanks!
I did this today ( my bread on second rise at the moment lol ) it's so difficult not to Give in to the temptation of adding more flour lol but I kept on and by the looks of it my onion bread is gunna be awesome 😃.Thank you for that video,it strengthen my resolve 😁 Subscribed to your channel!!
I used to used flour or oil my work surface when kneading dough, I don't use either now, dough will be sticky at beginning, which can be frustrating, but after slapping it down a few times, magic, no longer sticking.
It takes lots of practice, when I started making white yeast loaves, sticking was a nightmare, I looked liked something from a horror film, with big lumps of dough stuck to my hands, but I persisted and now I don't use flour or oil when kneading for the first prove, only a very small bit of flour when shaping into a loaf for the second prove before baking believe me it's all worth it in the end, hang in there.
I make wheat bread using this method. It works great. It is a bit time consuming but worth of all the effort.. The bread is wonderful. Thank you for sharing your knowlegde ang skills.
French kneading works effective on rich dough. Rich dough is very sticky and using traditional kneading will give you a hard time. Although you might think you aint making progress using french knead, in a couple of minutes that sticky dough will became more manegable to touch
With some trepidation I gave the slap and fold a try. The dough was easy to work with after one or two turns and it looks good sitting in the bowl for the final rise. Then into the banneton and the fridge till tomorrow's bake. Wish me luck
Love the video. Very entertaining. I might try the slap and fold method myself the next time I make bread which will probably be in a couple of days. What caught my interest was the air getting trapped in the bread. And that is what I want.
Is there an average time this should take? I've been at it about an hour and it's still impossibly sticky. Dough is much better, but still sticking to everything.
This is amazing. I really hope this works for me the next time I make dough, because mine was _impossible_ to work with just recently, I ended up adding so much flour that eventually it wouldn't even clump properly to itself. Haven't baked it yet but I have the feeling it's going to be very dry....oh well, live and learn I guess.
Anyone can type on a keyboard "I tried this recipe and it worked out great" 😋 In real life, bakery trainees train for months with the chef by their side. These videos are like showing you a rocket engine, now go home and make one. And you folks are getting it right the second try ? I could count at least 50 small details that will completely alter the results. Give you a hint for wet dough: the only reason it stops getting sticky when kneading it, is because kneading long time has more dough surface exposed to air and getting dry, the water evaporates. Another way to loose humidity if you so wish, spread the dough on the counter top 1 inch thick, let it sit 30min. Use tight nitrile gloves and wash them when finished. You can also keep wetting them if you want to preserve the dough humidity. And remember, flour has different consistency in different countries. By the way, bleached flour kneads the best but doesn't taste. Unbleached flour is hard to knead but tastes good. You have 45 more details to discover :)
experience is the secret. it does seem so easy but once you actually do it its like learning to walk. keep practiscing, knead the dough and get a feel for it. it finally clicked for me after about 5 ish batches of bread...
Trust me its always a mess at first, you think you are not really making a progress but with confidence and effort the rich dough will come together. Oh and never ever be tempted to dust too much flour on your hands and dough because it will ruin it
I literally made 2 new doughs about 2 hours before I saw this video.......i kept adding flour because the shit was so dam sticky and it was taking forever to get the sticky out. I dont like my hands dirty. I saw in another video that you dont need to add flour but I’m just not believing it when I get to kneading. I keep practicing, trying to get it right.
I really needed to see this, I always make the huge huge mistake of adding extra flour, and then I destroy the recipe, and the bread becomes very crumbly. I need to trust the recipe, and just work the dough. Thank you
That was amazing...I always get frustrated and add flour to my bread...this is wonderful. But I wonder 🤔 does it make any difference to the final outcome by doing it this way or my way?
In the original and common method of slap and fold , the dough is pick up and turned at 90 before each new slap and fold, I suppose this is like a simplified version of the French Fold?
I guess this explains why my bread came out 1x bigger before it went in. Didn't reaize needing was to add air. Thought that was yeast's job. I needed to watch this vid first. Darnit!
All this is doing is stretching the outer gluten strands in order to dry the outer layer, the slapping is incidental, the folding and stretching works without the slapping.
Cameraman: "he's demonstrating a technique on the table this seems like a perfect opportunity for a close up of his face"
I was getting a bit frustrated myself. Between the shots of Richard‘s face in the extreme close-up of the dough it was hard to figure out what he was doing at times.
I know🙄
I didn't mind at all...hubba hubba ;)
I thought the close-ups of his face was quite helpful, it shows the seriousness of the subject matter: baking a really good bread is serious business.
Agree!
it's definitely a great technique to handle wet dough, although has to be said, 70% hidration isn't that high. once you get into the 80% and beyond, there's not much you can do. and that's actually the point. when your dough is "too" wet to handle, just let it rest on the table. 10 minutes covered by a bowl. use a scraper to get it together, and fold the dough on itself. 2-3 minutes and repeat the rest time if needed.
i made brioche buns the other day with almost 90% hydratation. it was a mess at first, but patience and diligence will get you out of trouble.
This is great to watch, because when I was making a poolish based French baguette dough for the first time a few weeks ago, I thought I had to much water because the dough was so sticky and un manageable that I almost threw it out. I had dough stuck to everything within a ten foot radius. I was so frustrated but I kept slapping and slapping until at some point it started to come together. I didn't give up. The bread was really good and that's because I didn't add more flour. Until seeing this video, I always thought that I had too much water in the recipe. Now I know that the recipe was correct.
My first time I made dough, I added way more flour because I thought it was supposed to be workable before kneading.
some one told me that just a month ago you were finally able to finish cleaning the pieces of stuck dough in your kitchen.. one month shy from 2 years! I hope that baguette was worth it
@@sutil5078I'm sure the ceiling was the most difficult.
tell the ingridients
@@renzopicerno2458flour, yeast water and salt. Richard likes to use a 72% hydration doigh😮
When I was in pastry school, this was the technique they showed us if we were kneading by hand. It works great with the high hydration recipe.
i have a question, one of my pastry chefs had told me to not do the slap and fold for a dough that was relevtively dryish, dough thats not wet, did your pastry chefs have the same feedback aswell?
Why doesn't it show the part where he's covered in sweat, angry and yelling "WHY DOESN'T IT WORK LIKE THE VIDEOS!?" oh, that's the rest of us?
wdym? works like a charm
That’s me while kneading bread dough! They make it look so easy in videos.
you can always blame on the protein content of your flour ;)
Been there done that 🤣🤣🤣🤣 It's definitely me!
HAHA exactly.
True frenchman, the way he throws shade at the "british method" and "british bread".
Luis well lucky for us that he is willing to share his knowledge in english. Can’t remember an english chief doin a video in french...
Great to see this older version of his method after watch a more recent one. One can see that it has evolved and been perfected during the years:)
I tried this method and it worked out great. Stuck to the counter, and was a sticky mess to handle, but nothing terrible. I’ll continue to use his method, since my dough turned out nicely smooth, and I got a bit of my anger out as an added bonus.
Did the bubbles increase in size once you baked your bread?
You look like an angry person
This is the 2nd vid I've seen using this technique - both continental (French and German). Pretty sure it is where I'm headed!
@@jayreynolds57 YOU look like an angry person. Bet your mum still cuts your lunch for you, and you row your boat to school. Marry had a little lamb poppins!
@@100PercentOS2 you have to punch it out and kneed it after it rises to work those out.
I was taught this technique by a friend of mine who is a baker.
From then on, this is how I make my bread dough.
Best technique ever.
YES... I agree... a lot better for your hands... and arms... and back...
@@judichristopher4604 Honest question: What other technique do you use that hurts so much?
Very helpful! Been looking for a way to knead 70% dough without adding flour and without a mixer. Thanks so much Richard!
Been slowly increasing the hydration in my pizza dough and this technique worked beautifully for my first 70% recipe.
I'd say that's a great video showing the way to deal with sticky dough. Too often we've seen masters and teachers working on their doughs skillfully with quick moves, whenever it comes to knead your own sticky dough it's a total different animal.
True
Thank you so much for this video! I was able to make bread without getting frustrated and adding more flour for the first time in my life.
This is amazing and so helpful. Thank you Richard. You truly are a master...
The cameraman seems to ask for a slap too with those exaggerated close-ups...
Hahaha
The first one hurt
Very clear video...now I understand how to make it! Thanks!
I baked bread this morning using this technique and it’s delicious and perfect and I’ve never made bread loaves before ❤
Great technique and it's a simple way to learn. ❤
This was the beginning of convincing people to use high hydration dough and most of all, don't keep adding flour to it as you "knead" it to keep it from sticking. 8 years ago. He was a pioneer.
Let it stick, as the gluten develops it'll want to stick to itself more than it wants to stick to your hands or the table.
And this was a 70% hydration dough, now that's considered amateur hour. Modern bread starts at 80% hydration now.
What about Traditional french bread?? I thought it is high hydration!
I was told (I'm a beginner) to start at 65%
Why high hydration? What is benefit
@@user-ex1hl2gu2r lighter and more irregular crumb and a crunchy crust
In professional bakeries a spiral mixer is the perfect use for such bread doughs.
This technique is amazing! I cannot wait to try with my next bread. Thank YOU!
I was given Crust for Christmas and tried this technique today, my first loaf using this method. A wonderful loaf!!
This is just what I needed to know. Inspiring!
me too
Yes I've finally figured out the whole dilemma with sticky dough! Keep at it and and a amazing transformation takes place! Only patience will tell....
Actually it would transform from a sticky dough to non sticky on it's own. It's called an autolyse you just won't trap any air inside which is what is vital for baking high rise soft bread.
Aaaargh needed this tip a few days ago. Will definitely use this next time I'm in that situation.
Thank you so much Richard ...your tip of kneading method helped make the best bread .... really appreciate you making this video...helped me a lot ...😊
Thank you Richard, finally I got my bread right . Thanks a million.
I watch the channel on RUclips baking with Jack. He doesn’t use this method but he does knead it without flour. It’s amazing and now this is the method I use
Slapping and folding, looks like fun. Will try.
I literally had thos problem today making my first loaf of bread. Wish I saw this amazing video before I added more flour to the dough... turned out dense and didn't rise alot. Now I have this in my back pocket for the next time. I'll stick with this and trust the process.
Thanks for adding substantial insight.
Man, dough can sometimes get so sticky, it feels like it's your baby - wants to grab your hand and come with you. The truth is, making dough takes many trials, long learning. No matter how many tutorials we watch, we still have to learn from own trial and errors because every dough is different, different flour (flour has different consistency in different countries), different humidity and so on.
That's what I thought watching this video until I tried it. This is the easiest technique for sticky dough I have ever used! I love baking, so glad I watched this video.
Exactly! There is no better teacher than experience when it comes to bread.
Agreed. Ive been making bread for a month now and I noticed the large difference from my first week of making bread. I can handle 70-80% hydration now feels good man.
Rich dough is always a mess to knead if you do it by hand, that is why most of the time kneading is done on electric mixer
@@rdu239 - *Tell us about using a mixer please, if you will. How long do you let the bread hook twist it, at what speed, and how many times do you knead it with the hook and how long do you rest inbetween mixer kneads, etc.*
Excellent. I'd watched one of your more recent videos and tried this technique for my soughdough. But gave up too soon and resorted to flour after I had dough stuck on the walls and ceiling! 🙂
I will try again, knowing that it takes a lot more time and persistance to get the result.
Thanks!
Ha! Brilliant. Good luck. Let us know how you get on.
Started doing something similarly, almost instinctively, while making some of my first loafs!
I had an exact problem with my dough yesterday. RUclips knows me so well :') now I know what I should do tomorrow.
I did this today ( my bread on second rise at the moment lol ) it's so difficult not to Give in to the temptation of adding more flour lol but I kept on and by the looks of it my onion bread is gunna be awesome 😃.Thank you for that video,it strengthen my resolve 😁
Subscribed to your channel!!
I used to used flour or oil my work surface when kneading dough, I don't use either now, dough will be sticky at beginning, which can be frustrating, but after slapping it down a few times, magic, no longer sticking.
Brilliant. Thanks for a very helpful video. What a difference this made.
It takes lots of practice, when I started making white yeast loaves, sticking was a nightmare, I looked liked something from a horror film, with big lumps of dough stuck to my hands, but I persisted and now I don't use flour or oil when kneading for the first prove, only a very small bit of flour when shaping into a loaf for the second prove before baking believe me it's all worth it in the end, hang in there.
this, ..is when my Bread making evolved..now, it's a passion.
My brain cells finally connected. I shall try bread making again. Thank you Sir!
I make wheat bread using this method. It works great. It is a bit time consuming but worth of all the effort.. The bread is wonderful. Thank you for sharing your knowlegde ang skills.
This was so useful, I managed to save my dough. Thank you.
French kneading works effective on rich dough. Rich dough is very sticky and using traditional kneading will give you a hard time. Although you might think you aint making progress using french knead, in a couple of minutes that sticky dough will became more manegable to touch
Thank you for this video. I can't wait to try this to see if i can develop the smooth ball without adding flour.
BEAUTIFUL
That is literally beautiful... I've recently got into making sourdough pizza... This video is going to up my game no question.. Merci Beaucoup
With some trepidation I gave the slap and fold a try. The dough was easy to work with after one or two turns and it looks good sitting in the bowl for the final rise. Then into the banneton and the fridge till tomorrow's bake. Wish me luck
Thank you so much for this post. Now, let's practice!
Absolutely beautiful!!
thank you Richard Bertinet
Damn it I needed this technique four loaves ago... Will be slapping dough next time! 🤣
Very impressive demonstration!
😂
Richard, boa noite! Incrível essa técnica de de tapas e dobrar a massa do pão. Sensacional. Parabéns!
You're my hero mehn. Thanks
Fantastic. Love it. Thank you!
Noobie, this is what I needed to see, thanks!!
This is mesmerizing.
Love the video. Very entertaining. I might try the slap and fold method myself the next time I make bread which will probably be in a couple of days. What caught my interest was the air getting trapped in the bread. And that is what I want.
Beautifull work of art...
Anger management class during lockdown and with a yummy reward at the end🕺🕺🕺
ياشيخ روح الله يفتح عليك، انقذتني.
Excellent tutorial! Rarely do you see the sticky part phase of the kneading process.
You make it look easy sir!
Is there an average time this should take? I've been at it about an hour and it's still impossibly sticky. Dough is much better, but still sticking to everything.
@Peppermint , I 've agee with all your words , you said very right.
At exact temperature should we bake this in if we have a electric stove oven?? Thank you in advance.💗
Thankyou may God bless you
Thank you soooo much for sharing. Love the video.
😱 Gotta try this! Thanks!
great video! trying to refine my technique, had been slapping but didn't really fold. I think it worked, but would try adding the folding in as well.
Beautiful!
This is amazing. I really hope this works for me the next time I make dough, because mine was _impossible_ to work with just recently, I ended up adding so much flour that eventually it wouldn't even clump properly to itself. Haven't baked it yet but I have the feeling it's going to be very dry....oh well, live and learn I guess.
I had the same problem last week. I need to just trust that the dough will come together like it shows here.
Thank u for this!!!!.. I was about to give up on my dough.... (And hard work)
Thank you sir, just what i need
These are very simple but important steps while making bread
Richard Bertinet is a living legend.
His kneading method is the BEST for wet doughs.
Why you people make this look easy... When i do this its a complete mess
Keep trying, experience is the secret.
Anyone can type on a keyboard "I tried this recipe and it worked out great" 😋 In real life, bakery trainees train for months with the chef by their side. These videos are like showing you a rocket engine, now go home and make one. And you folks are getting it right the second try ? I could count at least 50 small details that will completely alter the results. Give you a hint for wet dough: the only reason it stops getting sticky when kneading it, is because kneading long time has more dough surface exposed to air and getting dry, the water evaporates. Another way to loose humidity if you so wish, spread the dough on the counter top 1 inch thick, let it sit 30min. Use tight nitrile gloves and wash them when finished. You can also keep wetting them if you want to preserve the dough humidity. And remember, flour has different consistency in different countries. By the way, bleached flour kneads the best but doesn't taste. Unbleached flour is hard to knead but tastes good. You have 45 more details to discover :)
experience is the secret. it does seem so easy but once you actually do it its like learning to walk. keep practiscing, knead the dough and get a feel for it. it finally clicked for me after about 5 ish batches of bread...
Trust me its always a mess at first, you think you are not really making a progress but with confidence and effort the rich dough will come together. Oh and never ever be tempted to dust too much flour on your hands and dough because it will ruin it
Toby P.
Just keep doing it, if it looks like it’s falling all apart just keep doing it. If you do this a lot then invest in a good quality mixer.
Yes! That give me a idea!! Thanks you!
Its like magic 😮
Very nice
Thank you - I continue to struggle working wet dough. I will try this.
I have played that video to my kitchenaid mixer. Will let you know if it's made any chamges..
any updates? is it worth it for me to show my mixer the video?
Higher and wider.
I saw the video
Great video
Bravo. Thank you
mesmerizing
Ey Richy, looks soooo easy, i tried s couple of times and needed some Beers and flour to clean thst mess, hahaha... I keep trying, Master. 🎉😂
I literally made 2 new doughs about 2 hours before I saw this video.......i kept adding flour because the shit was so dam sticky and it was taking forever to get the sticky out. I dont like my hands dirty. I saw in another video that you dont need to add flour but I’m just not believing it when I get to kneading. I keep practicing, trying to get it right.
I really needed to see this, I always make the huge huge mistake of adding extra flour, and then I destroy the recipe, and the bread becomes very crumbly.
I need to trust the recipe, and just work the dough.
Thank you
Me too
A massa muda completamente a sua estrutura.
Great! it really works, thanks a lot Master
Very impressing super. I hope the bread is very tasty.
That was amazing...I always get frustrated and add flour to my bread...this is wonderful.
But I wonder 🤔 does it make any difference to the final outcome by doing it this way or my way?
In the original and common method of slap and fold , the dough is pick up and turned at 90 before each new slap and fold, I suppose this is like a simplified version of the French Fold?
Even a very sticky dough can be saved. Thank you.
this is a very powerful technique.
too powerful that my families will be disturbed by this occasional slapping sound.
I guess this explains why my bread came out 1x bigger before it went in. Didn't reaize needing was to add air. Thought that was yeast's job. I needed to watch this vid first. Darnit!
That’s a pretty cool tip. I’ll be trying it the next time my dough is too moist.
Now this is a great way to get in shape!🥵💪 Who says you get fat from eating bread?!
Thank you for the tip my friend! 🍞🥖🙏
Yup I've been adding flour to cheat to that consistency. Going to do this method before i add a thing now on.
All this is doing is stretching the outer gluten strands in order to dry the outer layer, the slapping is incidental, the folding and stretching works without the slapping.
How long do you have to slap and fold the sticky dough before you have dough that can be formed into loaves?
Thanks for sharing this recipe!
Delicious !
Hope to see more of your video soon!
Like#666