Quote:
Originally Posted by kokopuffs  BDL:
Try explaining Mr. Jubinsky's kneading technique in simple words. Nothing takes the place of his actual demo on the dvd I mentioned; and, once seen, the budding breadmaker will probably never return to the typical kneading method we see all over the place that's time consuming and quite fatiguing. IMHO. |
IIRC, Jubinsky likes to work with rather slack doughs, and sort of stretches and folds, stretches and folds -- rather than the normal push away, turn and fold, push away turn and fold. He likes to pull the dough down a couple of times before loaf formation to tighten the skin -- you called it forming a beret, didn't you? (BTW, there's nothing particularly different about that -- a lot of people do it. Unfortunately, it's something I half stumbled into and half figured out for myself). What else? Jubinsky proofs (some) breads in the mixing bowl without washing it first. Obviously, I'm hazy on Jubinsky, not having watched the DVD nor taken his classes -- and he goes to some pains not to give too much away in the complimentary recipes on the KA website. But other than his contribution to sweet breads that's pretty much what I remember.
So, what is Jubinsky's technique? You've partially described some aspects in a different thread. Perhaps you'd care to flesh out your description, so I could take a stab at it.
If less effort for kneading is a big plus, you might try autolysing your flour and liquid before mixing. That makes everything a little easier.
No matter what technique you use, slack doughs will knead easier than stiff ones -- by definition.
In a discussion centered around using a very powerful stand mixer, I'm not sure I consider an easier kneading process to be that much of a plus.
I've got nothing against Jubinsky's pedagogy or techniques at all, no criticism, nothing negative, not a jot nor a tittle; nor do I have any problem with the idea that his way is your way; nor that the KA DVD made bread baking a fun and successful thing for you; nor with the idea that you want to share the joy. In fact, all four are VGTs (very good things).
But Jubinsky's way is not the only way, and neither is it the only good way. Some writers do quite a good job of describing the process -- good enough so that DVD is needed. We have the same goal -- sharing our love of cooking along with the techniques and recipes that make it successful and fun. Let's not clash.
BDL