How KNEADING impacts your GLUTEN ? | PRACTICAL TEST : by Hand vs Stand mixer vs Spiral mixer
Автор: The Neapolitan in the Alps
Загружено: 2025-07-20
Просмотров: 1296
In this video I will show you how kneading by hand, with a stand mixer and with a spiral mixer affects your gluten.
Learn how to master your dough to achieve quality and regularity: https://www.theneapolitaninthealps.com
==============ABOUT THIS VIDEO=====================
Each kneading method impacts the gluten differently : the strenght and tenacity of the gluten, kneading time and the dough temperature. Watch this video to understand what changes for each kneading method, so you can understand how to better knead your dough
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Chapters:
00:00 Intro
00:45 Test conditions
01:23 Test Kneading by hand
02:44 Test Kneading with stand mixer
04:20 Test Kneading with spiral mixer
05:14 Results analysis
==============ABOUT ME=====================
I am Sergio, born and raised in Naples (Italy), former engineer and since 2021, with my Pizza School in France "Un Napolitain dans les Alpes", I have trained more than 1000 french-speaking students and helped them to understand the science behind the dough. And I now share my know-how with the entire world and help professionals master their pizza dough with a scientific and proven method.
===== CONTACT =====
Email: [email protected]
Website : https://www.theneapolitaninthealps.com/
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