Quote:
Originally Posted by john70t
That's the missing step. And the wrong flour. And not proofing the yeast before. ..
The braintrust here is strong.
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I didn't do a good job of describing how to work the bread. How you work it is as important as the recipe. This video is about a different kind of bread, but the process of folding and stretching the surface ( at about 10 minutes in - the rest is BS) is how you want to handle it.
In my earlier post I made a typo about the amount of water I use. I said 350 grams. It's 375. That little bit of water makes a big difference.
Here are some loaves I made this afternoon, a crusty loaf and a boule. I have a long, narrow ceramic pan to make the crusty loaf in. I LIBERALLY coat it with olive oil, and put the dough in it for the last rise. It has a wonderful crusty yet oily surface - just a great texture. I'm thinking of putting some rosemary and oregano in the oil. It would go great with Chianti or any spaghetti wine.