Kapacita těsta a hydratace u Univerzální Ruční hnětení
No machine. Slap-and-fold, stretch-and-fold, or a bowl and a spoon. Lowest mixer heat, longest development, and no minimum batch size other than what your arms can manage.
- No minimum batch. One ball is fine.
- Very little friction heat, so the water temperature is easier to reach.
- You can feel the gluten developing rather than relying on a timer.
- Stiff dough and biga incorporation are hard work.
- Development takes longer than a dedicated mixer.