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Hand kneading demonstrated by French baker, Simon Gosset

Hand kneading demonstrated by French baker, Simon Gosset.
 
Simon explained that hand kneading on a bench can take 600 turns and throws of the dough. We gathered around and stood with smiles for 20 minutes while the dough was flung into the air, thrown on the bench, folded, turned and flung into the air again. The process incorporates air and develops gluten but does not excessively oxidise the dough...unless you mix the dough too far, obviously.
 
According to Simon the 'rich creamy colour' is very much in favour in France and whiteness caused by oxidisation is not.

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