The Fresh Loaf

News & Information for Amateur Bakers and Artisan Bread Enthusiasts

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Crust Fail

November 28, 2012 - 10:07am -- TMStanton

Hi all - long time reader but first post.

I'm not a new baker - but this is a new oven and I'm working with some of the new techniques I've read about here. When I worked at a bakery (St. Honore in Portland, OR), we kept our oven @ ~200c and used hydrations in the 66.6% to 72% range - I'm comfortable working with the high hydration doughs, but I'm less experienced in the stretch and fold methods that seem to be so popular these days.

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