I'm currently making Hamelman's Rustic Bread recipe that was posted on the site. It calls for two folds during the 2.5 hour bulk fermentation at 50 minute intervals. I am wondering if after the last fold, am I to be looking for the dough to double volume? If so, is the dough supposed to be doubled in volume based on the original volume before I started the first fold, or the volume when I finished the last fold?
I apologize if my question is very confusing.
Thanks for your help.
It's a good week for baking in the UK on BBC TV, last night the entertaining Bill Buford spent some time in Lyon learning alongside "Bob the baker", very interesting to see an experienced french baker handling the dough so gently and scoring the loaves expertly and tonight we have another programme on bread (BBC4 9PM). And last week The One Show had their food guy Jay Rayner handing round slices of sourdough that looked like Poilaine - baking - it's the new rock & roll!. Cheers, Steve
I don't think I've posted before, but I figured out a way to get the exact RPM count on the DLX, and I thought some of you might be interested. I put a little sticky note on the side of the bowl, and took video at the three lowest speeds. Next I played them back in slow motion, and counted turns with the second timer.
The very lowest setting turned out to be 60 rpms, where the second line starts was 120 rpms, and where the third line starts was 180 rpms. Of course, this was under no load, but at least it gives a benchmark.