From this whole wheat ciabatta recipe:
Once the dough has rested, knead the dough with the dough hook
attachment at medium speed for about 15 minutes, until the dough has
pulled away from the sides of the bowl. It should be smooth and
elastic at this point.
Is is possible to knead the dough by hand?
Any advice on kneading by hand? Do I need a mixer? I have strong hands.
Long term if it works I will get a mixer but I have no other needs for a mixer so I want to prove it out first. I am trying to create a low fat, low salt, whole wheat ciabatta. I have never been a baker and I know ciabatta is involved but it fits in for what I want to do with a few menus.
Best Answer
Ciabatta is usually a fairly high hydration dough. You probably won't be kneading as you are thinking. You can use the "slap and fold" method to build the gluten network. There are plenty of videos illustrating the technique, just google. Basically, dump onto counter top. With a hand on either side, lift and pull the dough toward you. The end farthest away should stick to the counter. Stretch but don't tear. Quickly flip the side in your hands onto the dough, essentially folding it in half, and trapping air. With both hands, lift the mass, flip it over, slap it back down, and repeat.