A couple of years ago, I invented a kind of wide pestle (it looks like a mushroom) with a blade for puréeing food by pressing it through the holes of an ordinary colander and for squeezing out liquid from food too. I started using this tool for making bread dough and now think it’s a fantastic kneading tool. I only have to “smear” the bread mixture with this tool for one minute and the dough consistently rises very well for all kinds of bread. I think it works because it stretches a lot of gluten at a time in a radial fashion in a bowl and that the gluten strands align themselves into a network well with this treatment. But I don’t have that many years of expertise in bread making and I don’t know if my standards are too low or if I’m totally deluded about this tool. Would anybody be inclined to test this tool and give me feedback? I’ll send one for free to any person in the United States who would like to try it -- until January 6, 2019. (Sorry, I can only afford US postal rates) Here’s the website about it. http://www.starparkhomewares.com/dome/ You can reach me through the contact page if you’d like to receive one. Thanks everyone!
getting with prosthetics?
Thanks. This is a good idea for me to pursue.
It looks like it would work. I am not seeing how it gives any advantage though over the palm of a hand.
The advantage is that you can work in a bowl. So cleanup is easier. And you can easily turn a bowl, so the gluten gets stretched out radially. I think this radial treatment makes a good gluten network, but I was hoping other people might try it out too. Thanks for your comment, though.
That total makes sense and after I watch the video again I kind of came to that conclusion. That could be real helpful for people without a good bench surface.
Thank you!