Today I was planning to do a baking test (inspired by Varda) comparing a filone made with Atta and AP-flour against the way I usually make it; with AP and another durum flour that I have that is slightly coarser and pale yellow. The formula is based on Glezer's filone.
Richard Bertinet operates a bakery as well as a cookery school from his premises in Bath and his sourdough loaf has just been awarded the UK organic (the Soil Association) food organisation's 2010 award for baked goods. I have tried his sourdough and I enjoyed it far more than the Poilane offering.
Yesterday, I decided to tackle Richard Bertinet's "slap and fold" method of hand kneading after watching his video on Gourmet Magazine's website. I was extremely inspired. His motions and his hands make it look easy and in fact, overall, I found that it wasn't difficult to master.
Hello, I'm brand new to these forums, so sorry if I mess up on any form-etiquette. I've just used Richard Bertinet's sourdough recipe from CRUST. Unfortunately with his recipes, I've found that almost all of them require 15 to 20% more water than he calls for. I emailed him directly to be sure I wasn't crazy and he confirmed that American flours are often "stronger" and absorb more water.