as you know, when it comes to baking bread, good ingredients play an important role, but the rest is all technique, the baker's technique.
have been experimenting with bread baking for a while now but had the most fun lately when i learned about richard bertinent's "stretch and fold" technique of working with very wet dough.
yes, it's true that very wet dough makes good bread, but try working on it with your hands!
now this video illustrates very well on how to work wet doughs ala the bertinent technique.
remember, no flouring of the work space. you just got to have faith. after 10-15 minutes of stretch and fold, the dough really takes shape!
http://www.gourmet.com/magazine/video/2008/03/bertinet_sweetdough
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