January 27, 2010 - 10:35am
Pane alla Gianduja
Has anyone tried to rec reate this delicious sounding bread. After adding all the ingredients the dough has the consistency of fudge. Stretching and folding does not seem possible. HELP! Herb
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Has anyone tried to rec reate this delicious sounding bread. After adding all the ingredients the dough has the consistency of fudge. Stretching and folding does not seem possible. HELP! Herb
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http://www.thefreshloaf.com/node/15241/pane-alla-gianduja-chocolate-and-hazelnut-bread
You can try the old fold in the bowl(with a scraper) technique, ala Mark Sinclair of Back Home Bakery:
http://thebackhomebakery.com/Tutorials/NoKnead.html
You can also search here for the videos of Bertinet, and others, method of folding a wet, sticky dough. Well, here one is:
http://www.gourmet.com/magazine/video/2008/03/bertinet_sweetdough
Good luck.
I never had the dough turn fudge like, if you mean what I think you mean it sounds to me like the dough needs more liquid, but it is hard to say for sure... Did you use a starter or commercial yeast?
Thanks for replying. I followed your rcipe to the best of my ability including adjusting my 76 % mother to have the same flour/water amounts as a 66% one. I made notes to add more water next time and maybe add some commercial yeast in the final dough. The bread turnes out to be tasty but very heavy and requiring a very long baking time with aluminum foil to reduce somewhat burning the top crust. I tried to judge whether the bread was done by taking it's temp shooting for one over 200 deg. The bread was I think over cooked. I did like it with strawberry jam on it.
The starter was very active but the dough took a long time to rise during ferment and proof time. I forgot to mention my oven runs about 15 deg hot after the Wolf people adjusted it.
I've ejoyed and admired many of the entries you've made. Thanks again. Herb