Kneading Sticky Bread Dough by Hand (the French Fold) 

I solemnly swear to avoid the temptation to quit and have Ms. Helen Rennie say, "I told you so." :) ♥

Sometimes I want to French fold some people. 🥴

"Slap and fold;" that's how I learned it. That's how I make my pitas.

I almost cried when my dough started to have a smooth side ... after an hour of kneading (I’m just caught the bread bug). My dough kept falling apart because my finger got stuck deep after every flip and wack. My solution was to physically turn 90 degrees for the flip 😂 It was like cardio but it worked! Thank youuuuuuu ❤️

I recently started resting my dough for 20 to 30 minutes. It made a huge difference in how quickly the dough rose and how much I had to knead. I used this french fold technique for brioche and it worked well.

Now this really is *KNEED* to know information! It should help us avoid getting into too much of a *sticky* situation!

I thoroughly enjoy watching your wonderfully honest videos. I’ve been making naturally leavened bread for over a decade and still often get slack dough. Always kneaded by hand. If I go down to say, 65%, I can get better body, but I get jealous when I see videos of people getting nice tight round loaves with 80% doughs. Show offs, I call them! In any case, I’ve never made a bread I couldn’t eat, and usually it’s quite good, but I want to do it better. Not asking advice, just expressing gratitude for your gifts to us viewers.

So glad to find this channel, yeay! To me this is the best kneading tutorial I've ever watched. Thank you Helen and keep up the good work 💕

This works. I was slow my first 10 min attempt, so I set the timer another 10 Min to practice. My pizza dough visually became like adult play dough. Smooth and pliable. You are clear in the directions/instructions and demonstrating plus and very easy to follow. Thank you for this video!!! I’m sold on this method and will continue to use it for sandwich bread too.

This is one of the most informative videos about bread I have ever watched! And you are humorous. I am SO glad I found you!! Thank you thank you thank you!

This video is what I need it, since I’m new to all of the bread making.

Very nice tutorial! And so true about kneading. Instead of a timer, I listen to a couple of songs. And, if I need to speed up the first mixing process, I use a standard mixer to make an ultra homogenous liquid dough, which then I put into a wok, and continue the way you show.

Very helpful. Thank you! Not sure of this is important. But I’d like to add, from the beginning of the kneading, the top surface of the loaf is established. It is important to keep track of it because it is important to creating surface tension and a loaf that rises instead of spreading. Please correct me if I am mistaken.

Something I’ve picked up along the way: a small cup of water nearby is handy to dip my fingers into for the folding method. Also to release the dough from the bowl (which needs no oil or flour). You just wet your fingers and pull the dough away from the bowl bit by bit, and it will fall out when you tip the bowl. Thank you for this really interesting and informative video.

First I heard of this, they called it 'slap and fold'. I was surprised that after a bit, the dough magically changed so that it didn't stick to the counter. The weighing method of making bread dough just got me close. For some reason, it always seems to end up too dry. Have learned to do it by 'feel'. Biggest problem I have now days is the dough sticking to the hair on my hands....

I usually use this French fold technique for my bread and I'll definitely use your water well technique for my wetter recipes. Thank you!

I love the kneading tips. Years ago I learned the hard way using a bowl is an excellent idea for bread or pasta. For bread dough or pasta I start with a fork but transition to a flexible bench scraper turn the dough. Is the autolyse technique hydrating the dough before you add yeast and other ingredients?

Thanks a lot for this great method! I finally got a smooth 70% hydrated whole wheat dough.

i just made italian bread (ciabatta) 2 days ago and i learned the hard way that a bowl is needed, and I'm studying international gastronomy xD. Thanks for these vids, they are awesome to learn again the basics ♥

I learned how to do this from Richard Bertinet's book. Great demonstration. It can be quite a workout so I prefer to stretch and fold in 15 minute intervals until I get a window pane. It's personal preference as you say😊

I learned it as the Bertinet method. But I'm sure it's much older than Richard Bertinet. Some americans call it "The slap and fold". But despite its name, it's the most effective method.

Gluten is produced either by activating the dough ( kneading ) or TIME by letting it rest in the fridge for a day. During the waiting time, THE GLUTEN WILL FORM ITSELF WITHOUT YOUR HELP and the cold will retard the rising process for when you are ready. And bonus, your dough will develop aromas with time. If there is a lazy way to accomplish the same thing, i'm all for it.

I've just considered a recipe that demands my doing the "French fold" for THIRTY MINUTES. I'm not able to face that trip. Whatever the educational benefits of the process, (which I doubt to some extent) there must be STILL be some wisdom in discussing using a stand mixer to accomplish the same goals. Where's THAT wisdom? How EXACTLY do I use a mixer to do the same work?

Goodness me! Helen is a myth buster! I was told lots of 'should' and 'shouldn't'. But I broke all the rules and it still makes nice bread!

Also, why are there diff recipes calling for the addition of butter at the end of kneading the dough while others are incorporated from start of the mixing

Loved your set-up on UTUBE, you have been an inspiration to attempting bread making again. Not a big fan of stand mixers. I am definitely going to attempting The French Fold.

So satisfying

What accent do you have??

Thank you Helen!! I love your work and so happy to have found your channel! I won’t be in Boston any time soon what about a class via zoom??????????!!!!! Ps thank you for your reply on another video and today I picked up my King Arthur Flour!

Hi Helen, Another tip for making sure you knead long enough and consistantly is to turn the timer around after setting it for 10 minutes so you can't watch the clock. After a short time you will just get into the rythym of kneading and forget about how long it has been. When the alarm goes off you are done. Please stay safe, be well and all the best from California 💛

Love your videos. Have a request for a video for bread bakers to see how to use a mixer properly to make bread dough and how to know when it’s kneaded enough and not too much. As we get older it’s harder with stiffness to do enough kneading by hand. If you would do such a video it would help a lot of people. Thanks again for all your helps to less trained bakers.

You have no idea the revolution you helped me achieve. I've been suffering so much with wet dough. First try with this tech. BOOM perfect

Guilty of stopping too soon.

I either use this method or the Rubaud method. Both works well, but the Rubaud method does tire my hands because or is a unilateral movement.

This video is legit - I made my first focaccia the other day and I did okay. Not super bubbly but also not dense - sure was frustrating though!!

Hi Helen this is Iren e from India a beautiful day to you . I simply adore you you are so clear in your speaking and explaining everything I don't think anyone can miss out on your instructions I love the way you explain thank you for teaching me how to bake I would be doing it for the very first time . god bless you

That autograph on your bench scraper looks familiar. Graham Kerr?

Please make a video on dough for denser bread (not with giant bubbles, not soft sponge-like), rye and pumpernickel Russian styles (like Borodinsky). I'm not able to get consistent results; it collapses too often.

We call this kneading technique "étirage soufflage" = stretching (1st : lifting the dough) blowing (2nd : introducing air into the dough) 🤔 It's just the kind of movement kneading machine apply to the dough if you pay attention 😁

Oddly satisfying listening and watching Helen whacking and folding dough. Thanks for this awesome tutorial ❤️ My challah is gonna enjoy some whacking and folding soon.

I live in Lynn. Where do you hold classes?

can you do a better explanation of wack and fold? Which side to we pick up from(right or left) and does it have to be in the same direction as when we were mixing as I was told it ALWAYS has to be in the same direction or else your un-kneading it. This is for beginners. You can't just expect us to watch and pick it up as easily and it's confusing cause you do it so quickly and easily. You have to understand most watching has never done it before. I messed up the bread cause I un-kneaded it watching you cause I got confused. Please do a follow up video for DUMMIES!

Helen, you're superb. Each tutorial is clear and precise. I'm in India, and a newbie to bread. Its extremely humid where I live so despite your great tutorials I still use my hand mixie dough hooks to knead. I just don't have the confidence to knead by hand 😔

Wet dough, I have tried, I have tried, I have tried, honestly I have and I end up looking like I've fallen into a cement mixer.I am resolved to stick to low hydration bread for now, but should I be faced with it, I shall look for this video.

Might be Richard Bertinet's method. Except he stretches the dough to the sides after slapping and before tossing it over the top. I don't think he rotates either. Anytime the dough starts to stick he takes it for a "walk" with his scraper. He has a top and bottom to his dough and always keeps the top on top. He's kind of fascinating to watch.

Very intelligently explained. Not just how, but also why. Thanks Helen.

Hi Helen, can I make a nice baguette with this French Folding method? (I am making 70% hydration dough) I realise my dough develop more gluten with this method thus it is not sticky and easy to shape after the fermentation. However, the baguette is not as airy as I like it to be. Then, there are other methods that doesn't require kneading at all, but I often get very sticky dough at the end of the fermentation that I cannot shape the baguette at all. BTW, I like your teaching. Your videos are often very insightful!

Using a hook mixer; what are the signs or clues that the dough is “over kneaded” ?

It's like baker's judo for dough...Will definitely try this!

Omg. The very best dough handling tutorial. I love the lecture. ❤️ Can't wait to try the techniques.

Hi Helen! Any chance you could give us a link to the stainless bowl you used here? (or the stainless bowls in general that you like to use?) Great video! I always look forward to your videos!

We live in the Caribbean where it is hot (30C+) my dough feels always too wet when I follow a recipe. Is there some formula for temperature adjustment somewhere?

as a beginner home cook, instead of doing it for 2min, I instead knead up to 20-30min without knowing what time it is XD.

You dough is very nice , but you talk way too fast and too much and I could not finish watching your video. I felt I was bombarded with instructions. Sorry

hello!! thank you so much for this video!! for doughs that contain butter, should i knead the dough completely as you showed and then knead in the butter? thank you so much!

You're master teacher

this was so informative! i always struggle with getting my dough to pass the windowpane test. next time i'll do this whack and fold method :) thanks for the video!

I don't use a timer I use music to time my kneading. I set up my tablet and headphone and this is my 10 minute kneading video: ru-vid.com/video/%D0%B2%D0%B8%D0%B4%D0%B5%D0%BE-LdH1hSWGFGU.html

Thanks for all the great instruction. I have a new starter and a test recipe. I am anxious to get my hands sticky and do some kneading. :-)

Beautiful. And the bread too. Seriously, I learned a lot from this. Thank you.

Nice video, Helen thanks for posting.🙂🇬🇧👍

Loved this tutorial! Really helpful, good information!

Dear Helen.. Tonight.. I've adapted this method (after watching your video) on my brioche dough..I used to do a similar fold with the scraper..but I thought I'd try my hands solely. (It's kind of therapeutic too XD ) after the stand mixer I took it and french folded it for 10 minutes.. after an hour of the first proof, I noticed a significant difference in the dough's stretch.. it's much more supple and flexible. It's now sleeping in the fridge. I literally can't wait to bake it.. will let u know how it goes.. Thank you so much 🤍 P.s. I used a little veg oil on my fingers.. hope that's ok

I have found that kneading dough is useless. So long as give the dough enough folds, it consistently turns out the same.

I love this video, Helen. 👍😘🥯 I do not buy my everyday bread from the store and always make my own. I am, however, lazy and I either let my Cuisinart Mixer or my bread machine do the mixing and kneading (please, no one, throw rocks at me).

Helen u are so cute and amazing Teacher with super presice infomation ..You and the French Connection with Bread ... Technique...Amazing Thank You for Ur Information

That was thoroughly enjoyable. I was hoping one of your questions and answers was going to be how do I know when I'm about to start kneading to much. When do I know I'm done? And hello from Lynn, MA!

Stupid method: stretch and fold is cleaner and gives the same result...

Thank you so much for explaining the French Fold method so extremely well

Does a recipe with EGSS AND BUTTER is automatically called brioche??

excellent teacher thank you learned a bit

In the uk we call this method slap and folds loved your video ❤

Richard Bertinet set me free of my high hyrdation dough fear lol

You just taught me 12 things in 8 minutes. Thanks!

that was a super funny videos and very useful, thanks!!

Hi Miss. Rennie ! I'm trying your technique recently and it is working really well ! Thank you for the instruction, I hope you will make more of this video in the future.

Love your teaching. Very nice ❤️❤️❤️

In French, the French fold is called "le soufflage" :)

I would even up the hydration 5%

I've been wondering how to knead dough by hand. Thank you for this video.

I solemnly swear 👋🤣🤣🤣

Quality nitrile gloves are your friend - get them from a hardware store. Cchoose the right size so they stay tight on your fingers, and wash them in/out with soap before the first use. If you put too much water and the dough is too sticky, spread it flat over your countertop, and let sit 20 minutes - the water will evaporate and become less sticky. Knead a little - so it doesn't form a crust, and spread again as needed

Thanks for this video. May I know if I can use this method to make panettone? I don't have a bread machine so everything has to be by hand. Thanks.

Your family must eat really good DAM

I'm going to try this thank you from UK

Late to the party but this is a great video, 10/10

Why can't I over knead bread by hand? Why can a machine do it but I can't? I must have had beginners luck with my mixer then I did not use it for a while in the summer now I use it again and my loaf wants to turn in to a cookie when before they would mostly hold the shape. My mixer doesnt have a spiral hook. I think it put me in a trance and I mix it too long. This time I thought I stopped the machine too early and I would finish it by hand but It kept flattening out. I baked it anyways, its in the oven now. Next time i will be more careful it seems like it only takes a couple minutes to finish. But I watch videos of other people and they leave it in there for way longer

Superb explanation. I liked it a lot.

Thanks for sharing . v good info

do a vid for miking doe but cooler pleas

Diese Technik heisst Bertinet Methode und kommt aus Frankreich.

This is the best advice I’ve seen for managing high hydration dough! It really worked for my 75%! I did two batches one after another. Comparing a regular stirring mix vs what was advised here and it was night and day! Heck after mixing my dough was strong enough to do any kind of kneading. From slap French to regular push with your wrist. Thank you!

70% is too wet for a beginner to learn to make dough. 65 to 68 % is a more reasonable ratio since it is easier to work, will yield a fairly nice loaf of bread or pizza. A lot of bread making neophytes do not know how to use wet doughs and really need to start out "small". Me, I don't knead by hand. I cheat and use a mixer with a dough hook. Even then you need to know when to stop to avoid over kneading and breaking the gluten strands. Tbh this isn't rocket science but just an acquired skill like riding a bike.

"... After 2 minutes, they think they've been kneading for 20 and quit ..." I laughed so hard. So true ...

It's called the Bertnet method.

Sick. I don’t make bread because I’m sick and tired of sticky fingers. Just reignited my fire to try again. Oh and really? “Man’s best friend?” You owned that dough. Thanks.

Thank you thank you thank youuuu

I make regular yeast whole wheat bread 6 loaves at a time. What time would you recommend for kneading for that much dough?

Thanks for all the tips.

Interesting online class. But, why autolyse is in convenience? I always use this proces and yes. It just wasting my time. Do you have another tips or video to quick glutens formed? Thnks before. Greeting from Indonesia