Ana's Passion - How to Knead Sticky Dough

DESCRIPTION

Today I won't cook or bake I’ll just share my new technique
for kneading the sticky dough. The dough that I’m gonna make is what I used for my Cinnamon Twist Bread this recipe is rich in butter so it’ll be very clingy once you add butter. This technique is perfect for
dough with butter or shortening like Cinnamon rolls, Spanish or Pandesal bread, and also perfect for dough with 70% hydration.

INGREDIENTS

200g whole milk
2 medium eggs
600g bread flour (Tipo 00 or all-purpose with 11-12% protein)
25g fresh yeast (9g Instant dry yeast/ 12.5g Active dry yeast)
10g salt
150g unsalted butter

PREPARATION

Step 1
Before we start kneading, we need to make our dough first. Before we add all the flour, let’s separate at least 1 tablespoon or ⅛ cup of flour just in case, we need it to flour our hands or counter at the end of our kneading. After we combine the butter into our dough this is where it starts to get sticky so now, we’re ready to transfer the dough in the working surface without adding flour.

Step 2
The method we will be using is called the French Fold technique you can also call it the Lift, Slap, and Fold or simply Slap and Fold method.This technique is an aggressive way to knead so it's a faster and more effective way to develop the gluten. Just pick your dough at the side, slap on the counter and fold it over lift, slap and fold it over. Do it repeatedly. Your movement should be fast, continuous, or consistent because if you slow down, your dough will stick to your counter and also if you are more gentle, you might require a longer time of kneading. Don’t get bothered by the dough stuck to your hands because it will gradually disappear as you go on so just relax and continue the lift, slap and fold movement. This is a good way to let out all your frustration, you can let all your anger on this dough (just kidding).

Step 3
After 3 minutes, the dough is forming and it's less sticky at this point we stop and get your dough scraper to clean the counter and keep on going until the dough becomes smooth, soft, and elastic.
The only two problems with this method are first, it's loud, and second, it's slightly messy because when you lift and slap your dough there are bits and pieces of dough that go flying everywhere. If you hate loud noises and seeing dough fly everywhere maybe this method is not for you. But for me, it's challenging and I enjoy this technique.

Step 4
After 6 minutes, the counter is clean, the dough isn't sticky and the dough is starting to come off my hands but just keep on going.
Finally, after 8 minutes, let’s do a gluten test. When you stretch the dough and is not tearing apart it means it's ready. I hope you try this technique and let me know the result.

TIPS AND TRICKS

This method require continuous, or consistent movement because if you slow down, your dough will stick to your counter and also if you are more gentle, you might require a longer time of kneading.

More Popular Recipes ...

Cheesy Rolled Omelette

Sides and Appetizer

I mixed the typical Italian omelette ingredient with the japanese Tamagoyaki technique. The result is amazing. Italian and french omelette is actually rolled, but not multilayered.

Pizza Sandwich

Pizzas

It’s a pizza dough but folded to make a pizza sandwich. I didn’t use tomato sauce on this one but you may if you want to. It’s very crispy outside and juicy and yummy inside.

Japanese Chicken Curry

Asian Food

In this chicken curry recipe, I used this Japanese Golden Curry mix in cubes. I had to add a little bit of a twist by putting in tomato sauce. I just love how it turned out.

The Killer Pasta

Pasta

Spaghetti all'assassina is a very quick dish to prepare, suitable for the warm season. This is a traditional dish of poor cuisine, made using leftover pasta and sauce.

New York Pizza

Pizzas

In this recipe, we're gonna use 2 kinds of flour, plain and semolina. Semolina does magic in helping the pizza crust to get a crispy bottom and edge yet soft and chewy texture.

French Meringue

Sweets

Meringue originated from different European traditions. There are 3 ways to make a meringue: French, Italian, or Swiss way. For me, French Meringue is the simplest to prepare.

Arroz Caldo

Asian Food

Arroz” for rice and “caldo” for broth. This rice broth which we can also call goto, congee or lugaw is one of Pinoy’s comfort dishes and Iit’s easy to make!

Tuna Fish Cake

Sides and Appetizer

These tuna patties are baked, but you may also choose to fry them. And the mayo with capers I made as the dip sauce goes perfectly well with these tasty fish patties.

Chicken Nuggets

Sides and Appetizer

These so-called “processed foods” like hotdogs and nuggets are bought because of their tasty appeal and they’re ready-to-cook. Here’s my version totally homemade!

Bell Pepper Adodo

Asian Food

Healthier and lighter version of Pinoy Adobo using bell pepper instead of meat. This dish is the ideal for vegetarians and vegans, who can enjoy it respecting their diet.

My Adobong Manok

Asian Food

This is not your “basic” Chicken Adobo because I added potatoes and large cuts of onions to it. It has been included in my husband’s growing list of favorite Filipino dishes.

Ensaymada

Dessert

Here in 2 different styles; the classic with margarine and sugar on top, the upgraded version, with butter or buttercream cheese and loaded with cheese on top.