The Fresh Loaf

A Community of Amateur Bakers and Artisan Bread Enthusiasts.

videos

hmcinorganic's picture
hmcinorganic

videos

I watched some of the videos linked to from this site.  cool.  I know from my reading and experience that I tend to have bread that is not "wet" enough.  

Watching this video:  http://www.sourdoughhome.com/stretchandfold.html, I am really amazed that this technique gives well kneaded bread.  What is it about this technique that works?  I don't see how the gluten can develop using this method!  Amazing.

I just made a new starter (pate fermente) for a french baguette, and I attempted to use this technique (http://www.gourmet.com/magazine/video/2008/03/bertinet_sweetdough) instead of my stand mixer to develop the dough.  it was difficult, but it really worked.  neat.

Someone asked for a picture on my last post.  Here is my latest effort.  I was very very pleased with how this one turned out!  I think I need to bake them longer for a deeper crust.  The crumb on this one is very even with teeny holes.  

half whole wheat baguette

Comments

hmcinorganic's picture
hmcinorganic

by the way, I shot that pic with my webcam.  There is some strange optical illusion;  both loaves are actually the same length!

ehanner's picture
ehanner

That effect is called foreshortening. Ask any fisherman who is showing off his catch and holding it out in front of him/her.

Eric