Is my theory correct?
Hi, having jus finished watching this baguette video (ciril hitz): http://www.youtube.com/watch?v=OI-WstoakmQ
and not being an expert or anything, I just had a thought. Looking at his dough, it didn't seem wet so guessing 70% or under even. But he still had heaps of gorgeous holes, okay his handling of the dough while shaping will play a part here, but I noticed he did a pretty long preshape, I think it was 45mins to an hour. So, my theory is, that its actually this long preshape and then gentle shaping (although he did degas a little), thaty actually caused all the holes rather than a high hydration% dough.
Does this sound right at all do you think? Is there an actual recipe out there?
Thanks heaps in avance :)