I've recently bought Tartine Bread book, and am trying the basic sourdough loaf
The stretch and fold seems to go fine, though I have needed to use a bit of flour for the pre-shaping / rough shaping, and for the final shaping. The final shaping seems fine - quite a nice ball! I've then proofed this in a linen-lined basket and it rises OK (if not that much). The proof time feels short to me - I've poked it to the stage when it doesn't spring back fully...
Yesterday evening, I messed up a recipe for a small fruit+nuts sourdough loaf and ended up with an incoherend wet mess of dough that wouldn't be stretched or folded, or even handled without falling to pieces.
I was on the verge of throwing it out, but decided to see what happened, if only for the learning experience. So after two hours of fermentation I manhandled it into a sausage shape and put it in a pan for overnight proof in my cold cupboard. Amazingly, it had doubled in size this morning, so I baked it anyway.
Over the weekend I decided to crack open my new copy of Peter Reinhart's "The Bread Baker's Apprentice" and branch out from my year-long self imposed focus on perfecting a few selected artisan bread recipes. I really wanted to try a few high hydration recipes to get more comfortable with them. Rich Man's Brioche looked and sounded pretty exotic, so off I went to buy the truckload of butter called for in the recipe.
I use baker's math to determne the hydration level of dough when the dough primarily consists of water and flour. But what about recipes that contain other wetting agents such as eggs, butter, oil, honey etc. Is there an accurate way to determine hydration levels when items such as these are included in a recipe?
I was visiting pizzamaking.com this morning and there's a thread on Pizzarium, the chi-chi Roman pizza restaurant that features a foccacia-like pan pizza. Someone posted a link to a youtube video of chef Gabriele Bonci showing some of his dough handling techniques. At about 2:10 into the video, he shows how he kneads his very wet dough.
I have been using my bread machine for several years, very good results so far. Then I had the idea to buy a kichen scale and start using it for the recipes, my wife was against, I convinced her by saying that we would have even greater reliability when using the scale. I tried a simple french bread, less ingredients would be better, I thought. Here is the french bread recipe that is in my bread machine book ( I have used it with success for several times ):
Water-1 1/2 cups Sugar- 2 TBL Salt 2 tsp Flour 4 cups Yeast 2 1/4 tsp
I recently ate some SPECTACULAR pizza bianca (in Sweden of all places) which I hadn't had since the last time I was in Rome. It got me inspired to recreate some of my own.
At the time, the chef in question, quite openly admitted that beautifully 'crisp outside / chewy inside' crumb was resultant from the 90% hydration. I gasped, wondering how I might mange a dough that sticky by hand.
So my questions are a) does anyone have a reliable formula specifically for this dough? And b) has anyone had any experience of working with the dough by hand?