July 4, 2019 - 3:58am
Shaping-B+ ,Scoring-C, Color-A-, Transfer to peal-D
Still chasing that mirage just over the next hill of a perfect sourdough baguette! Better, but not even close! Today's fail came with the new possess of transferring from the couch to the peal.
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i cut the long flap off of a cardboard box and use that to transfer the bread. You can spend the money and buy a board but cardboard flap works fabulously
think alike. that is exactly what I used. I still managed to screw the pooch. I was still 1/2 asleep, used no four, flipped one on to the raw cardboard instead of the taped side. The other two stuck to each other when the couch moved!
Will, if you haven’t seen Alfanso’s YouTube video, I think you’ll enjoy it. It is lengthy, but Alan goes into great detail about every facet of his process.
The skillset you are attempting to learn is taught in this video.
https://youtu.be/tYvORu_oLYc
I have seen this, also I am following his procedure for hamelman's Vermont sourdough. I will give the video another view. So many things to get ready that last 1/2 hour before the bake. Wet towel, boiling water, transfer and score. You know the drill. It is easy for me to get flustered and flub on a few of the last very important steps. This will pass as experience gains. I had the same learning curve with fruit pies. By the way your 4th of July pizza party looked fantastic! As for the 72hr old dough ball, I find it does get a little difficult but not unbearable after 72hrs. Stretching right out of the refrigerator helps. Personally I like my dough balls best at 48hrs cold ferment and would not go passed 72. I have a previously frozen dough ball (+21days) defrosting in the refrigerator it will be 48hrs, tonight. I plan to bench warm for 3 hours to try and help the oven spring. I will report back.
Unrelated, Alan (Alfonso) and I shared one of the quintessential N.Y. street slices and conversation last Wednesday! It was great meeting him and breaking bread!