Method for mechanical gluten development in sticky dough other than slap n’ fold and using a mixer?

Method for mechanical gluten development in sticky dough other than slap n' fold and using a mixer?

Submitted by Sebastos156 on July 4, 2015 – 5:36pm.

I love the slap and fold, it’s incredibly exciting to me and I have nothing against it – the trouble is basic empathy and self-preservation. I live in a “poorly” sound-insulated apartment complex. I don’t have a mixer and won’t get one before long.

I was wondering if someone knew a different method than those two that is just as effective, if not almost as effective, and reasonably quiet. I want it to be effective mainly because I want to avoid spending too much time messing with the dough, in the interest of preserving the carotenoid pigments, as instructed by the excellent book Bread: A Baker’s Book of Techniques and Recipes, 2nd edition.

Thank you!

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