Two handed “coronary heart methodology” of kneading feels very ineffective? : AskCulinary

I taking this technique from Tasty’s pasta video where the demonstrator uses two hands to alternatively push the dough away and back, forming a v shape on the board. I compared this with the typical bread kneading technique of folding in the dough onto itself then pushing and stretching it. After kneading the dough for 8 minutes, I pushed my finger into the dough and found that for the former technique, the crease hardly recovered but for the latter, the crease almost fully recovered. This seems strange because the two handed technique seems more efficient.

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