Stretch and Fold - Rustic White & Kalamata Herb

[markcsinclair]

I don't have a baking stone, I just bake on pans. I bake on regular aluminum sheet pans (with parchment) for about half of the bake (18 minutes), then I take them off the pans and they bake right on the baking rack for the remainder of the time (18 more minutes). For baguettes I use perforated baguette pans and they stay in the pans for the entire time.

[thecowhahalol]

Do you use a baking stone for your high hydration doughs? Or just the pan? What type of pans would you suggest?

[markcsinclair]

@thecowhahalol oops, I responded above

[bagrafix]

Very interesting method, maybe better than the NY Times no-knead method. Going to have to try this.

[JustShaamIt]

Wow can I get a shoulder massage? Was that weird? Sorry....

Awkward....

[BKSinAZ]

My dough just sticks to everything when it is that wet. Why?

[BKSinAZ]

Dude.... your amazing with that dough.

[BeeRich33]

How do you get chewy french bread crust? I've tried and I can't seem to get it, just crispy stuff.

[AbstractMan23]

@BeeRich33 i get a very chewy, thick crust on richard bertinet's french sourdough, which proves overnight for about 18 hours. make sure you bake on a preheated stone and get lots of steam into your oven. good luck!

[BeeRich33]

@AbstractMan23 I have a stone at 450, loads of steam. Check my vids. Care to share your recipe?

[AbstractMan23]

@BeeRich33 check out richard bertinet's book called "crust". his sourdough recipe is in there, and it's one of the best breads i've ever made. there's also a french breton bread made with grey salt and buckwheat flour which also hits the spot!

[BeeRich33]

@AbstractMan23 OK, I'll chase it up, but I would rather not have a long term yeast strategy.

[sherrelann59]

Thank you very much, I love watching how you shape dough. I have an Italian Rustic Loaf proofing now and can't wait to apply what I've just learned. Thank you!

[markcsinclair]

@sherrelann59 Thanks for the compliments and I hope your Rustic Loaf worked out well for you.

[uberathlete]

Hello. I have a question. I noticed that you took out the kalamata loaf then put it back in the oven again. Is that what you did and what was the purpose of doing so?

[markcsinclair]

With about 10 minutes left during the baking, I take them off the pans and put them back in the oven on the racks. The bottoms get dried out more that way and they bake more evenly throughout.  I do that with all of my artisan type breads.

[uberathlete]

@uberathlete Oh I see. Thank you so much for replying. Your breads look amazing!

[tinko1]

whoa thank you so much,

i've learned so much from this video than by watching all of the other expervillage videos combined

[rlwalker2]

Could I get you to give the definition of hydration? I know it isn't complex, but I need to know what to compare to what by quantity.

[markcsinclair]

Sure.

hydration= total liquid / total flour

So in the rustic white recipe, the hydration would be 730g / 1075g = .679 or 68%

Most of the time the liquid is water, but sometimes it might be milk, olive oil, eggs, or something else. In the Kalamata bread, the olives would make the dough seem wetter even though it's not figured in the hydration.

Hope this helps.

-Mark

[north9shore]

You're the bomb, bruddah!

Nani (& Tutu)

[markcsinclair]

Thanks for the unbiased compliment Sis (& )Mom!

[rlwalker2]

Wow - it is so good to be able to see "how to" do the folding. I've read directions on folding and end up confused. I feel I can actually make these breads after watching the videos. It certainly worked with ciabatta. Thanks for the helpful material. (Listening as you cut the bread was almost torture. That bread looks wonderful)

[markcsinclair]

Thanks rl, I'm glad you like the videos and found them helpful too.