I use same method with small differences: - I don't use any oil. You can wet your hands to prevent them from sticking. Makes whole operation much faster especially when you have to come back and stretch your dough couple of times, it practically takes seconds. There is also no oil spoiling on my banneton and no oil burning when baking it. - I use solid glass lid (borrowed from some pot or pan) to cover, this prevents skin developing much better than cloth and as good as plastic but with no plastic waste. - If your dough is touch more wet you don't need to hold it with your left hand. When I started baking bread I would spend minutes kneading bread periodically. Now it takes about 20-30s: wash your hands quickly in just cold water, take the lid, quickly fold couple of times with right hand while rotating with left until you feel resistance from the dough, flip the dough, cover with the lid and wash your hands again.

Thank you for giving us the science behind kneading. Knowing the "why" as well as the "how" gives a full picture.

Thank you so much! Finally, the first time I pulled off a great bread thanks to your videos. I'm so thankful! 🙏

It is so refreshing watching or learning from a teacher. I watch many KZfaq channels but this is way better. Just like I am in a class! Note- If someone told me that you were the sister of Sandy Toksvig from the British panel show QI, I would believe it in a heartbeat.

Excellent videos and demonstrations! I've come back repeatedly for different techniques and questions! Keep them coming, and "thank you!!"

Just stumbled on this channel and it was an instant subscribe, you are absolutely wonderful, will be watching all the other videos! Thank you for teaching us your skills :)

i love that, it really brings my love into bread making.

Love your explanations and techniques. Easy to follow :)

Excellent video! Thank you! ... Grazie! ... from Italy 🇮🇹

Such good information! Thank you so much!

Thanks for sharing! Love your Chanel.

Thanks Ms Kathleen !!

Really good video. Well explained and useful. Wish you did a whole lot more of them

Thank you very much. Happy New Year.

Great teacher

Interesting

i made that sandwich loaf, came out amazing, even tho i made few mistakes, now i am seeking a baguette recipe/how to from you :D can't find tho :(

Firstly, thanks so much for producing these videos! They’re excellent. Regarding sourdough and with reference to the techniques in your video series. Would the sequence be; 1. Mix flour, water and starter to combine and autolyse for 20-30min (any benefits to a longer rest period?). 2. Apply the fold over knead technique one time. 3. Apply the envelope fold technique 3-4 times at 30 minutes intervals & then bulk ferment for about an hour (doubling in size). 4. Apply the Boule shaping technique and place into Banneton. Thanks in advance & I’m looking forward to your next video.

can I do this same hand knead method on an oiled flat surface? Thank you- just discovered your videos and they are wonderful : )

Thanks so much for this video. I have made your sandwich bread using your method and it turned out great. Would this method also work for sweet dough that has eggs and sugar added?

As I understand it, gliadin and glutenin are two proteins which when combined together with water produce gluten.

Hello. Great video and technique. Can you explain the context for this? Is this before the first rise or the second? And could you use this method for sourdough or do you only do the letter fold for sourdough? Thanks!

Hi- can you provide any comments or recommendations re kneading a multigrain/whole wheat bread dough? I find it challenging to sort out if I've over or under kneaded it... thank you again. Love your videos!

Hi Kathleen

Chef Kathleen I baked the low-knead wholewheat sandwich bread with the rolled oats about 6 hours after dough was mixed. 80% hydration which is 308g water in total, is way too much. I could not handle the wetness of the dough. I should have listened to you to just add 1 tablespoon at a time, I further sprayed the dry bran that I gleaned from the Snowflake flour with water like Martin Phillips in the test kitchen recipe does and it worked beautifully, everything stuck. , I only have myself to blame that I have what Max Bernstein from Seriouseat series Breadmaking 101 in his troubleshooting bad breads calls sirlumpsalot, dough that is not incorporated, one can see it in the bottom. Fortunately it is a small loaf. I do have a question though. I see you oil your hands when you knead the dough. You don't mention the reason why. Others use water, others use flour, why oil? The teatowel when covering your dough. I have become accustomed to the plastic container with the needle point hole and there is not problem with that. Proofing in that bundled up container is a nightmare with low-knead bread - it sticks so much, I have to tear it from the walls, hurting the dough very badly. Kenji Lopez for low-knead bread has a banneton, I have a round clay bowl, and he inverts, or put on the top, what you did in your read recipe sandwich with poolish, a plastic bowl on top. He seems to like metal, so I have one that goes inside. It seem air tight. The parchment paper is at the bottom with a bit of oil on the parchment paper and I put bran on top of the parchment paper. the rest on top. I cut the dough like I saw Martin Phillips with scissors to make it pretty. My husband instists on wholewheat bread with the bran inside, not on top. It did stick but already after 1 hour it is too hard. I am going to move away from that and do as my husband asks, he wants wholewheat bread, with the bran inside. The problem of underbaked bread I''ll give my question elsewhere Regards. MvdM

My hearing ain't what it use to be... what is being said in the beginning... something something for 20 minutes. ??