In today’s article, we are going to talk about one of the most popular techniques used today by bakers home. This is a technique relatively recent that has become famous thanks to the baker british Dan Lepard. Today, in home Cooking, we talked to you about the technique of kneaded and short rest. You can see a graphic example of its application in our video about the development of the mass base for a homemade pizza with sourdough.
Currently, there is a growing number of people who venture into the exciting world of the preparation of the masses fermented both to make breads, or for certain types of pastries. When someone comes for the first time to the world of baking, may be intimidated by some of the techniques, with great success, are applied since decades in many bakeries. The kneading, the starting point of the bakery is one of the steps of the process that tends to cause certain misgivings. Although at present, we have at our disposal numerous models of cookers and mixers domestic, that will be of great help to have success at the time of kneading the dough, none of these models can be replaced in mastery, sensitivity and capacity of observation and reaction, the hands of the baker home.
Techniques of kneading
Despite the different techniques that we can find, they all share the same purpose; the development of the mesh of gluten, which will give structure to our mass. This gluten-free, formed by proteins, is going to network mode as you knead. A good kneading will develop a membrane of gluten with good elásticidad, you will be able to trap the gas that is produced during fermentation, giving volume to the final product once baked.
Some techniques of mixing are known and used since many years ago, as is the case of the kneading French method of working the dough non-stop until the membrane of gluten has been developed. Another technique of kneading, less known, is the technique of kneaded and short rest, discovered accidentally by the baker English Dan Lepard, and which is supported in the theoretical foundations of the teacher bread Raymond Calvel on the autolysis.
What is autolysis?
Autolysis consists in mezlcar flour with water, knead a bit until the flour was hydrated, and let the mixture sit for at least 20 minutes. Calvel noted that during this time the mass was autoamasando, since the mesh of gluten begins to form by itself without the need to apply physical effort. So, after rest, it is observed that a mass subjected to autolysis presents a greater ease to be kneaded.
Technical kneaded and short rest
The technique of microamasados, or kneaded and short rest, consists of alternating times of kneading very short, that can be around 20 seconds, and rest between these are kneaded, between 10 or 15 minutes, in which the dough cover and let it rest.
Alternating kneaded and short rest, you get to develop a dough with a gluten network perfect, without much effort.
How to perform this technique?
- The first thing we will do is mix the flour with water, without salt or yeast. Once the dough is hydrated, put it in a bowl, slightly oiled, and let it rest, for at least about 20 minutes, and, as much, for an hour.
- After the autolysis, put a little oil on the work table, and turn over our dough. Extend it a little and give out the salt above. Knead our dough for a few seconds, folding it toward the center. When the dough starts to want to stick to the table, make a ball and put it back in the bowl. We give a new rest of between 10 and 15 minutes.
- We put oil on the table, turn the dough, extend it a little and give out the yeast over the top. From there, we follow the same steps after adding the salt.
- In the majority of the masses, we’ll have a good elasticity after 3 or 4 cycles of kneaded and short rest.
Advantages of this technique
- Without much effort, we will have our mass. It ended up being half an hour peleándonos with the dough to get it our.
- It is a technique that allows us to combine the mixing with any other work that we have to make in the kitchen or in another place of the house. It will be useful to have a scheduler with alarms to advise us of the moment in which we have to submit our mass to a new cycle of kneading.
- It is possible to apply it to masses with high hydration, otherwise we would end up sticking with ease to the hands.
- This technique allows us to knead without adding extra flour to the dough. It is too common to use extra flour, which the recipe indicates, with the purpose of our mass, we are not sticking. Using a little bit of oil, and conducting kneaded short, this will not be necessary.
Finally, it only remains for us to invite you to put into practice this technique and you may prove how easy it is to have a mass without much effort.
Are you ready to enjoy a rich homemade bread…?