You Don't Need to Knead your Seitan

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As soon as I saw ‪@aragusea‬ video on the autolyse method of not kneading your dough I knew I had to give it a try with Seitan washed flour method. Does the Autolyse method of preparing dough work for making seitan? I had to give it a try and prove my theory Stop Kneading your Seitan Dough, it Doesn't NEED it!!!
Check out Adams video here!
• How an 'autolyse' knea...
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2 янв 2022

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Комментарии : 372

@SauceStache 2 года назад

Who can get the most shares on this video?! Tag me when you share it and I'll share your share! I'm @saucestache everywhere! Twitter, Instagram, Facebook! I can't wait to see where this videos ends up!

@afangats 2 года назад

You need a TikTok

@goranbreskic4304 2 года назад

I don't know a single person who is interested in seitan except me ...

@CheekiTiki Год назад

@@goranbreskic4304 Same.

@djmenkiti8752 Год назад

I usually always share your videos with family and friends. I love the Greek chick pea theme. I wouldn’t be surprised if you made a gyros chick pea type meat. My mom said and we always agreed that you paved the way for vegan cooking. Stay the blessed genius that you are.

@JTMusicbox 2 года назад

This is why I love your open minded scientific approach to food preparation. Rather than blindly following what you’re “supposed to” do, you first hand find out what works and what doesn’t. Saving unnecessary steps and time is awesome!

@SauceStache 2 года назад

Thank you so much!!! I'm really starting to think of the problems I have and how they can be solved if they can! Its a lot more fun testing this kinda stuff so you'll be seeing it a LOT more!

@dafffodil 2 года назад

The food science aspect of this channel is what keeps me around tbh

@strangev0id 2 года назад

Science is the bigggtest scam ever

@lauratempestini5719 Год назад

Did I miss something? Who is Adam? What is autolise ?

@BoogieBoogsForever 9 месяцев назад

Do you find cooking videos to be autocratic and repressive generally? 😂 You're writing as if the people making cooking videos are 'sheeple' following the mainstream dogma. 😂😂

@sarahgutierrez7065 2 года назад

Dang. This was AMAZING! Not to be dramatic but this will be life changing for my family as new vegans. First time making Seitan. This recipe is very forgiving, and easy. I didn't measure anything, I forgot to do a few minor things but it turned out great. We have been experimenting with recipes. Fried it with starch for a ginger beef, made carnita tacos and will be making a Thai basil chicken. Made extra and storing in fridge tight in plastic wrap. So easy to make a batch each week. We are thrilled! Thank you!

@user-dt3hk7fu8w 2 года назад

The sequel of "Don't press your tofu" is coming in your nearest cinema

@SauceStache 2 года назад

bwhahahha it is right?!

@user-dr3fx4qq3r 2 года назад

Blasphemy! You are the one who taught me how to make seitan in the first place, so I guess I'll trust you here... I love learning about the history and science behind a recipe! It helps me grow as a cook, rather than just copying a recipe from a website. Thanks for the video! Can't wait to try this out myself

@ZaneKyber 2 года назад

In Adam's videos about pizza dough he shows us that dough that's been fermented in the fridge for 3, 4, 5 days gets a better flavor. Maybe you should try that kind of experiment with seitan as well.

@iainstuchbery 2 года назад

There’s also a good chance it will develop more gluten with a longer autolyse

@kennethmaese4622 2 года назад

Good idea

@Sjurr 2 года назад

Spoiler alert: It sours. I recently tried it and it did not go well :(

@satoshiketchump 2 года назад

@@Sjurr well that's whole point of fermented dough. It's great for bread but not seitan

@ZaneKyber 2 года назад

I forgot to mention, this also applies to cookie dough too, just to a lesser extent. Not sure if multiple days makes cookie dough noticeably better but 24 hours it definitely does

@emmasgoodies 2 года назад

This was so interesting!! Such a cool experiment!!

@8soha 2 года назад

the kneading part always prevented me from cooking seitan -too lazy- but now i think im gonna start making it

@SauceStache 2 года назад

Try it!!!

@codysteevis9536 Год назад

Just use vital wheat gluten! Way less time, but a bit more expensive.

@mistythompson1398 2 года назад

As you get holder your hand strength starts to diminish, which makes kneading a more arduous task as it takes longer. This will be so helpful to those who for various reasons cannot need dough easily.

@Meccarox 2 года назад

That’s very true.

@DK-qj7cr 2 года назад

I use to agree until I saw the awesome grannies(on pasta grannies channel) kneading dough well into their 90’s…I have no excuse 🤷🏼‍♀️🤦🏼‍♀️

@daan8695 2 года назад

@@DK-qj7cr Still, some people might have disabilities (arthritis comes to mind, but there are other ones as well) that take strength from their hands. In those cases this method might be a perfect solution! And getting older also works different for everyone. Some are still able to run marathons well in their seventies, others have to use a cane before they turn sixty. Sometimes it has nothing to do with will power or stamina, but just with the hand that life dealt you.

@DK-qj7cr 2 года назад

@@daan8695 absolutely 👍🏼

@yolandaquimby3489 Год назад

@@daan8695 Exactly...I don't make bread or seitan d/t repetitive use syndrome, from too much lifting. I was a Spinal Cord Injury Rehab nurse. My wrists are shot...extremely painful. This method will allow me to make my own seitan...I hope!😊

@user-ui6pp5zk9m 2 года назад

Everytime I think it can’t be improved upon and sauce stache pulls up with the secret recipe. Awesome! Thanks for the great video!

@SauceStache 2 года назад

Thank you so much!!!

@lechatbotte. 2 года назад

When making artisan breads I usually don’t spend time kneading. The yeast does the stretching of the fibers making gluten. Everything we can do to simplify the process is a win win.

@doblofiber992 2 года назад

If you add yeast into a dough, its not an autolyse anymore.

@Dave_en Год назад

It does make a difference when you knead well. Without kneading, the bread would come out harder and wont be fluffy. Better add a tablespoon of gluten in a pound of flour.

@frankchen4229 Год назад

@@doblofiber992 but the difference in autolyse and resting with yeast is negligible

@margarett_b 2 года назад

I only knead my seitan slightly since I just mix it in my Kitchen Aid but resting is definitely the way to go - since I started doing so, my seitan is 10x times better (and I still use the VWG method since it is simply easier for me). . Regardless, thank you for this comparison! It was really awesome to see these tested side by side :D . Lots of love! Have a great week ahead Mark!

@PurpleCows 2 года назад

What method is that? I've never heard of it

@margarett_b 2 года назад

@@PurpleCows VWG is Vital Wheat Gluten ;)

@PurpleCows 2 года назад

@@margarett_b oh, duh!! I'd never seen it abbreviated like that lol

@Dave_en Год назад

Yeah, resting the freshly made seitan makes it less porous and more elastic. Little bit of kneading enables you to make thin layers which you can wrap over a popsicle to make chicken leg piece seitan. Just immerse it in hot water for 30-40 min, no hard boiling. Then after it gets cooked properly, it starts to float on water. Immediately immerse them in ice cold water and it sinks within few minutes. Store in water and change the water every day. Keep in freezer upto a week. To keep for a month, store in ziplock bag and freeze. Thaw them out when you want to use.

@DaieFit 2 года назад

This is really why I love watching your channel! You speak to the scientist in me and you really have a scientific approach to food. Yes!!!!

@Pepperpot666 2 года назад

It would be interesting to know, if there is a difference consistency with kneading/ resting if you start out with pure gluten "flour". It is easier to season the gluten "flour" as you do not have to wash it/ rinsing away all the spices.

@SauceStache 2 года назад

I wonder if Autolyse works on pure gluten dough

@aictopus 2 года назад

I wonder the exact same thing!

@cinebonne 2 года назад

@@SauceStache I doubt it. There’s no starch in the way so the gluten forms a bond instantly when mixed with water.

@Pepperpot666 2 года назад

Maybe that is the idea for another practical test. How much kneading/ resting is needed to get a firm texture. That information would be pretty nice for those of us who do not own some kitchenaid-like appliance and need to actually knead dough by hand.

@dyobbo 2 года назад

@@SauceStache it does, you just mix the vital wheat gluten in a food processor with no additional kneading.

@prontopup9862 2 года назад

Fascinating experiments and results! Thanks for your great videos!

@amandas1464 2 года назад

Yay more seitan content!! If possible could use your genius with seitan made in a bread machine recipe? I love the concept and I bet your creative genius could improve it. Many thanks for making our lives more kind and tasty 😋

@BellaVidaMercy 2 года назад

I hope to try this tonight! I'm praying to get motivated 🙏🏽 thank you for this eye 👀 opening video! ❤️

@Zimmerchild 2 года назад

Very cool, I'll probably still knead my dough simply because I find it soothing/relaxing. 💜🔮🌱🐾

@tomgreen2058 2 года назад

You'd also need to completely dry out those dough balls before weighing them to see which made more gluten

@gohawks3571 2 года назад

This is great! I've been learning/experimenting with seitan. So glad for this channel; ty🙂💗

@egonwombat8234 2 года назад

you two are just sooooo sweeeet with this toasting gesture signature before eating! ❤️

@lia_james 2 года назад

Happy new year!! I love happening on these videos just as they’re published :)

@SauceStache 2 года назад

Happy New year!! Thank you!!

@tracywhipple4364 7 месяцев назад

Using the same flour (brand/amount), the amount of gluten is the amount of gluten is the amount of gluten. The amount of starch is the amount of starch is the amount of starch. The difference in weight comes from how much starch was left in after washing.

@SauceStache 7 месяцев назад

The amount of gluten is the amount of gluten formed after the amount of gluten is kneaded to create bonds is the amount of gluten remaining after its washed is the amount of gluten formed after the amount of gluten is kneaded to create the bonds is the amount of gluten remaining after its washed...... ok that was fun.. thanks for the repetitive comment like im an idiot. If you take a bowl of flour, add water too it, mix lightly, then wash. You will not be left with very much formed gluten and most of it will be washed away. If you take a bowl of gluten, form a dough ball and kneed it really well then wash it you will be left with more formed gluten after you wash it. YES the amount of protein in each starting dough ball is EXACTLY the same, but the formed gluten bonds is what is different and what I was measuring using both methods.

@Thanatos-- 2 года назад

I always enjoy watching your videos even though they have nothing to do with the way I eat. You make something that is in a middle space between Mythbusters and Good Eats, with a touch of "Will It?" from GMM. Happy New Year and keep on doing your thing!

@SauceStache 2 года назад

What a compliment!! thank you so much!! Happy new year to you!!!

@monshalagon 2 года назад

Happy New Year!!! You da best, as always!

@SauceStache 2 года назад

Happy New Year!

@jadehmiller 2 года назад

You make it look easy. I definitely gotta try this!

@ChristianBlandford 2 года назад

Pls this is so true! I bake lots of sourdough and the amount of people who spend a ridiculous amount of time with gluten development when it can simply be done with the best ingredient-time!

@SauceStache 2 года назад

YES!!!!

@Radical_Dreamer 2 года назад

i really like this gourmet tech/tips to improve my recipes. Somehow it gets you apart from all recipe videos on youtube. Is like Gordom ramsey's cook tips. Cheers!

@cefarther3945 2 года назад

If you throw out the white starchy water down your sink drain, it will get rid of smells in the pipes for some reason. And, wash your face with it, you're skin will be glowing after a week. I wouldn't re-use it for food. Great video, enjoyed it.

@hannahrl 2 года назад

Thanks so much for this, mate. One of my projects for early 2022 is to 1) learn to make ANY seitan that is half decent (has NOT been my forte, but I haven't tried much), and 2) learn to make excellent various seitan products, especially WTF methods. This is cool yo

@erikavonmuegge 2 года назад

Great vid! Keep em coming

@saddletramp5000 2 года назад

I love Adam's channel. Great find, Sauce!

@SauceStache 2 года назад

He's really great!!! Thank you!! and happy new year to you!!!

@saddletramp5000 2 года назад

@@SauceStache Happy New Year!!

@rpmfla Год назад

I like watching your vids at 75% or even 50% speed. You are a fast talker so I originally slowed it down to 75% so I could follow along and write things down, but at 50% you are the inebriated food scientist.

@MrDemoney03 2 года назад

I finally started makin my own seitan in 2021. Ur vids r great

@SauceStache 2 года назад

Thank you so much!!

@aplaceinthestars3207 2 года назад

I'm glad I saw this because seitan has been on my "to make" list, but the amount of kneading required has been a bit of a conundrum. I've had a few dough-based flops lately, so this gives me some confidence. Thanks!

@000Krim 2 года назад

Did you make it??

@aplaceinthestars3207 2 года назад

@@000KrimTwice 😁

@OyashiroDedEnd Год назад

I enjoy the kneading honestly I find it meditative, but still cool to learn other methods.

@johnnypham2850 2 года назад

THANKS SAUCE

@markus_barkus 2 года назад

This will be fun to try!

@SauceStache 2 года назад

I was stoked when this came out!!!

@howardmcmillian5764 2 года назад

I like this new style of videos.

@vickyferrier4265 2 года назад

My sister-in-law always told me if you kneed it too much it is more rubbery and if you barely kneed it it soaks up more juices and may be a little spongy in looks.

@margarett_b 2 года назад

1:55 So awesome - I was not aware of Adam's channel and it seems is right up my alley with some sciency content :D Thanks for the recommendation!

@SauceStache 2 года назад

He really is great! Tons of information. Not vegan, yet he does a lot of things that are right up my alley!!!

@ronbar9793 2 года назад

Great vid! Thank you. Try combining autolyse and folding method it works best. .

@ConsciousNexus47369 Год назад

I'm glad I made mine and then sat down and heard you say that I didn't need to knead mine. Thanx

@gabrielg9429 2 года назад

I will absolutely try this :) thank you, it will safe much time and work

@SauceStache 2 года назад

Thank you!!!

@marykaren7542 2 года назад

Good to know!

@gustavogomez3286 2 года назад

Now the question is: if you use vital wheat gluten to make seitan and don't kneed it and beat it like crazy Does that make a softer texture?

@nemohyari 2 года назад

Tried this recipe specifically with kinda sautéing the dough before cooking it in water and I got my best seitan ever.. zero sponginess and beeeeutiful shreds, apparently when you knead too much seitan comes out spongy.. Thanks so much for sharing such great videos

@iis.1989 2 года назад

I love these experiments. I love it when investing less time and energy in cooking take me to better results. Happy New Year !

@spykr7 2 года назад

8:55 cracked me and my partner up, we were rolling around laughing for ages! Great video as always.

@crankgreenwatts 2 года назад

Nice one .. I mix my dry and wet ingredients until all combined and then steam; 30 minutes one side and then flip in the steamer. Perfect every time 👌

@SauceStache 2 года назад

That sounds awesome!!!

@tlesja2 2 года назад

For anyone looking for a quick recap: mix flour and water 3:1 until its relatively mixed, rest for 30min, knead for 10sec, soak in water, wash. ✌

@MiMiTheMemer 2 года назад

Thank you. Really “kneaded” that, lol. 😂 But seriously, thanks so much! 😁💛💚💙💛💚💙

@justaskcan Год назад

Thank you! I was looking for actual VWG to be used but only see regular flour (as in not seitan).

@BrotherSkodidi 2 года назад

I love that you test these practices -- going vegan is hard enough -- if we don't have to do some of the folksy practices that really don't add anything to the end product, so much the better!

@tiffanienguyen7174 2 года назад

This is awesome.

@songbirdmedows 2 года назад

Awesome thanks 😊

@Jimunu 2 года назад

I really liked this video

@LiquidSapphire22 10 месяцев назад

Thanks!

@SauceStache 9 месяцев назад

Thank you!! really appreciate you!

@DukeCyrus 2 года назад

Idk if anybody has said it yet, but I looked it up and supposedly you would refer to the process itself as autolysis where 'lysis' is the process of a cell structure breaking down which I think is pretty neat

@sharlawilliams2454 Год назад

I am very new to vegan cooking and I find this video very helpful. I’m going to try this, I’ve always been pretty cautious about using fake meat😜🤦‍♀️

@user-bv7mk8id5t 2 года назад

I like when I don’t over knead my seitan dough. But I don’t do it this way. I do buy vital wheat gluten. I’ve tried doing the over kneading thing and I didn’t like the results at all the seitan gets way too tough. So I knead for 10 min in my mixer. I’m wondering if you washing the dough is sort of like an accidentally knead. I’ll have to try this out either way. Both looked delicious.

@patrickpeters8708 2 года назад

Monica saying the one tasted better and was juicier makesvme wonder if something about the auotlyze method makes the dough a little more porous and so it soaked up more of the broth. Weighing them both before and after cooking might have shown that. Great video! I need to try this soon.

@arieloxford6790 Год назад

Fascinating.. it certainly makes the idea of making it home a lot more attractive. It's gone from a bit of a chore to almost effort free.

@thatonegirlelaine Год назад

Tia is super interesting. I'm into whole grains, so I grind wheat into flour. I wonder if I could make seitan from fresh milled flour? I don't sift anything out. I need to experiment.

@EvanBlack11 2 года назад

Hey Sauce, why do you mostly use all purpose flour instead of vital wheat gluten flour?

@michellee2009 2 года назад

You could try over-kneading one too. The worst batch i've made had been kneaded extra long.

@shirasezan 2 года назад

hi and thanks , excuse my ignorance ,,it sound amazing ,but did i understand right that doing the method with no kneading and then in to the water is a healthier dough ? thanks

@itsgeraldine8837 2 года назад

I wonder if the autolyse dough did have a little more starch left in it (due to the washing possibly) and that helped to hold more flavour

@trishcooper3092 Год назад

After a few failed attempts I tried to make this. It was restaurant quality and very easy to make.

@olinewman 2 года назад

I am a highly educated, middle aged man, yet I still giggled when you said, "French master baker."

@ria1636 Год назад

I bet you liked Captain Pugwash! ;)

@McCaffreyPickleball 2 года назад

9:37 - her first time using a fork? 🤣🤣 Much love! I'll be trying this method out!

@markus8605 2 месяца назад

Hi @SauceStache and thanks for your videos! Did you experiment with methods to make the Wash-the-flour / "WTF"-method faster and without actually getting your hands wet? I love the seitan it produces but find the "kneading out the starch of this gooey blob"-Phase tedious and a "hard sell" for people to try themselves. Something like a Salad Spinner + Hand Mixer-Combo under gently running water might do the trick,

@pisiata3651 Месяц назад

I never press my tofu! Now i think i ll just stop kneading my seitan?!!!?! 😂. You rock, anyway! Your wife reaction are so lovely!

@Rosenlassi 2 года назад

Cool!!

@curliefro 2 года назад

Thanks for this! I made yummy seitan with all purpose flour and vital gluten (more pricey but less kneading labor). Now I know I can do the cheaper route (all purpose flour) and let the dough rest!

@Nathouuuutheone 2 года назад

How did you come up with the hypothesis that there will be a different protein content between the two? Aren't they made of the exact same ingredient?

@DSesignD 2 года назад

Clever experiment, - testing a batch now that I let sit for a good while.

@villabert1 2 года назад

Would you get a better quality seitan from Spelt or Kamut flour, as they have a higher protein contain ?

@gillosborne9516 2 года назад

I wonder if you would get the same results using vital wheat gluten rather than the washed flour method?

@loqueseamusicalibrefreecop7842 2 года назад

Holaaaa desde que te encontre veo todos tus videos,sos el mejor de todos los que habia visto. Solo te pido un favor podrias subtitular tus videos al español ???hay algunas cosas que no las entiendo desde ya muchas gracias!!!

@rainydaze9318 2 года назад

When you did that "cut away" to the horned Satan I couldn't help cracking up! So funny

@redfox5160 2 года назад

Will this method work with vital wheat gluten as well.?

@NOSHEDMANTIS 2 года назад

Game changer, man - great video!

@SauceStache 2 года назад

Thank you so much!!!

@NOSHEDMANTIS 2 года назад

@@SauceStache I'm making this right now - been Vegan for 4+ years and never tried the washed flour method (made Seitan a few times with Vital Wheat Gluten and mixing things in a food processor, etc)... excited to see the outcome! :)

@NOSHEDMANTIS 2 года назад

I'm also looking forward to trying your wheat pancake bacon recipe [ru-vid.com/video/%D0%B2%D0%B8%D0%B4%D0%B5%D0%BE-XTwB8o_uTVc.html]

@NOSHEDMANTIS 2 года назад

Ok not sure what I did wrong here... When I kneaded the starch out of the doughball (after sitting it in the cold water for 45 minutes), it quickly melted away into gloop. Managed to separate _something_ out from the starchy water using a strainer, but it's like lumpy porridge 😢

@NOSHEDMANTIS 2 года назад

The water didn't start to get clearer after a while either (like 10 minutes I think) so I just gave up.

@DeeDee-zo7rv 7 месяцев назад

If I’m using the vital wheat gluten would I just let it rest and skip the washing?

@vnoble6929 2 года назад

But she said that the non-kneaded one was firmer and isn't the purpose of kneading to get a tougher bite? Still, I'm happy to learn that less kneading = juicier.

@vomm 2 года назад

There are so many strange rules, rituals and habits in the kitchen that are just nonsense but that everyone follows. I am happy about any that is recognized as unnecessary and thus makes cooking easier. Thank you! However, I prefer seitan flour anyway to add spices directly which gives it much more flavour than seitan washed out from flour.

@SauceStache 2 года назад

Thank you!!! Everyone has their preference for preparing seitan! Sometimes I really want the easy stuff!

@djc6323 2 года назад

Interesting

@genehayes 2 года назад

I wonder if the texture would be different if you were doing more of a ham/meatloaf style seitan instead of braided 'chicken'. I've heard it can be spongy if it's not kneaded and then cooked as a loaf?

@SauceStache 2 года назад

I believe you get a lot of spongy textures when seitan is cooked at too high of heat!

@Becauseimme Год назад

Can you cold smoke it?

@gulagguard4602 2 года назад

Ur a legend

@SauceStache 2 года назад

You are! Thank you hahah

@dianespero2202 Год назад

If you don’t start with flour but start with gluten will acolyte method work still? I assume it will.

@K-MHamm 2 года назад

I wonder if this works with vital wheat gluten aswell!

@JohannaZee 2 года назад

Yum

@77kriton 2 года назад

I had sore wrists one time when I decided to make seitan and didn’t knead the dough and I ended up with better yield than kneading, so I don’t knead anymore either.

@avoncalling4608 2 года назад

Wow! Great timing because I need to make and store more Mock Meats. Chickon Stripes & Patties Meat Loaf & Meatballs Sausage Patties Yes by watching you alls videos, I've gotten that good. (FYI: I was a Tech Student in High School. So I didn't take Chemistry. You Sir are a great Chemistry Teacher!)

@shaunaburton7136 2 года назад

Cool! I gave up on seitan because of the hours of kneading.

@biancaneves3346 2 года назад

I never had the patience to knead my seitan and it works just fine 🤷‍♀

@kabaray33 Год назад

Hi SauceStache, can you please make sietan without gluten or vital gluten flour . I need to cut out gluten from my diet. Thanks.

@SauceStache Год назад

So there are other meat analogs to make!! Textured protein would be my gluten free go to for sure and I make them all the time... but Seitan itself is just pure gluten, there unfortunately isn't a way to make it without the gluten