Baking the Richard Bertinet way
The past few months I've been baking the Rchard Bertinet way. Using ordinary yeast, weighing all ingredients, and working the dough rather than kneading it.And I'm loving it!
There is a difficulty I'm experiencing and that is in the wetness of the dough. I work the dough pretty well giving it anywhere up to a 150 slaps but a lot of the times it remains sticky. That's the odd thing it's pretty regular but doesn't occure all the time.
Bertinet is pretty definate in his directions 'stick to the recipe all the way!/ I'm wondering, however, what difference different types of flour might make e.g. is Tesco's any different than say Sainsbury's?
Of course it is simple to just decrease the volume of water been put into the dough, I've done it and you don't have to reduce by much.. Still before doing that I'd be interested in hearing from any Bertinet followers who had the same problem.