Round Three Thom L. Country French using moutaindog's method
Good morning all! First of all, thanks so much for all your input and suggestions for my Thom Leonard Bread – isn’t the Internet great – you get to meet people from all over and get such good advice. I made my levain last night and got mixing this morning. I did the first mix in the Kitchen Aid but I don’t think it’s big enough to knead this much dough – even the mix was climbing up the paddle. So after the 30 minute autolyse I decided to knead by hand. I have been documenting with pictures and will put the link at the end. The dough seemed pleasantly sticky – stuck to the work surface but not so much to my hands. I used the bread cutter tool to lift it and more or less used the fold method to knead. After 15 minutes it was smooth but not much shine. The dough is doing its first 3 hour rise now and I will flip every 30” for the next 90. I’d love some input if you’ve got time to take a look at the pictures. Thanks! Trish in Omaha Note: The pics are in reverse order bottom one is the levain, far right resting after mixing, the next two are after a 15 min. knead and far left is start of 3 hour rise.