Stretch and Fold - Rustic White & Kalamata Herb
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Uploader Comments (markcsinclair)
All Comments (18)
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Very interesting method, maybe better than the NY Times no-knead method. Going to have to try this.
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Wow can I get a shoulder massage? Was that weird? Sorry....
Awkward....
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My dough just sticks to everything when it is that wet. Why?
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Dude.... your amazing with that dough.
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@AbstractMan23 OK, I'll chase it up, but I would rather not have a long term yeast strategy.
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@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!
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@AbstractMan23 I have a stone at 450, loads of steam. Check my vids. Care to share your recipe?
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@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!
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How do you get chewy french bread crust? I've tried and I can't seem to get it, just crispy stuff.
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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!
sherrelann59 1 year ago
@sherrelann59 Thanks for the compliments and I hope your Rustic Loaf worked out well for you.
markcsinclair 1 year ago
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?
uberathlete 2 years ago
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.
markcsinclair 2 years ago
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.
rlwalker2 3 years ago
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
markcsinclair 3 years ago