Long fermentation helps to develop flavor. Any chance you could share the recipe? Being able to spread out those ferment times means it's easier on you and the final product tastes better. If you will form good gluten in your high hydration dough it will be less sticky and will keep the shape much better. I usually bake 500g flour weight doughs with no more than 370g warm water (around 75F), and those are tough to handle from a shaping standpoint. The better advice is to look to add more internal structure and strength with the stretch and fold and shapping.
* Recipes & formulas It is extremely hot and I have burned myself on it often. Avoid adding new flour which wont get fermented.
It’s beautiful — it doesn’t look like you scored though. If you want to go a differnt route you can use a pizza peal, pizza stone and a large tin bowl. I also invert my proofed loaves on to a parchment paper "sling" which I use to load them into the dutch oven (parchment paper and all) - I was never able to make the "scoop it up with hands" technique work. I'm watching shaping videos online, the doughs seem much firmer and easier to manipulate. This site is powered by Drupal. Instead as it gets folded repeatedly it should get a sheen. Makes a big difference. bulk fermentation times are very long (5+ hrs). If your dough stays sticky and spreads out after removing it from the basket, odds are it has not developed enough surface tension. Thus the high temp and lid.
Loaves are still cooling, crumb shot tomorrow. .. it's a great looking loaf considering you made it in under 12 hours!! Feel free to ask more questions. This slight reduction, and making sure I didn't add too much extra water via my hands during mixing and folding made a big difference. 1000g White Flour 720g Water (90-95F) 21g Fine sea salt 4g Instant dried yeast.
The avg temp of my kitchen was ~70 degrees F. its a high hydration dough.
To get my loaf into my Dutch oven without ruining it, I turn it out onto a sheet of parchment paper and use that to lift the dough into the Dutch oven. What a world we live in!
You can also throw in a small cup of water into the oven. Alok Sprinkle the bottom of the dutch oven with some corn meal (just a bit) and turn the dough out of the bannetons straight into it. Many S&Fs and coil folds early in your fermentation process would likely be very necessary and/or some Ribaud folding, all with wet hands and wrists, to build up any gluten, as any attempt at traditional kneading could be disastrous. With high hydration the water in dough is enough. Bread homemade Homemade Bread.
As I understand it, Ken wrote a book to apply his particular method of artisan breadmaking to a home kitchen. Cookies help us deliver our Services. If this is the type of bread you'd prefer, than I agree that FWSY is not the right book. This method works pretty well. Straight doughs with kneading and no Dutch Oven.
Ice Demeter gave me a little challenge a couple of weeks ago to get a great crumb etc on a 1 day bake as I did for an overnight poolish.
Kneading is not mentioned in FWSY. I’m brand new to baking and still am a bit confused on how to tell a good crumb from a bad crumb.
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Bake once the dough springs back to a firm poke. I lost a loaf completely last week because the dough got stuck on the lip of the DO and tore in half. Sort by.
Speaking of shapes, he only uses boules. * Critiquing & troubleshooting
The dough is proofing right now, but I don't have high hopes for it.