The Bertinet Method

I'm at the part in my culinary learning where, frankly, I think anyone can do a recipe. It's just a set of instructions wherein, if you follow them strictly, you get exactly what the recipe describes. Recipes are great!
But there comes a point where you can go beyond recipes, to simple technique. Technique is just know-how plus experience. It gives you the ability to just grab a bunch of ingredients and throw them together to make something delicious, without referencing anything. Kinda like your friend's Italian grandma who can magically pull all kinds of homemade stuff out of the air, just because she's been doing it for years. And her mother, and her mother's mother...
To me, that is the essence of a real chef - when you understand something so well that you can create a dish, with whatever is on hand, Iron Chef style.

Here is a neat new baking technique I recently came across whilst Stumbling.A famous French chef, Richard Bertinet, came up with an alternate dough-kneading method that is basically just throwing and slapping dough instead of kneading it with your hands to help develop the glueten and get the dough to the right texture for rising.
It's a lot of fun and a great stress reliever :)
 This is ideal for wet, sticky, doughs like yeast rolls.

>>Here is a great video from the UK's Guardian of Bertinet himself teaching his technique.<<