The Fresh Loaf

News & Information for Amateur Bakers and Artisan Bread Enthusiasts

Baker's Percentage

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tssaweber's picture
tssaweber

Baker's Percentage

To give my old KitchenAid a break I normally prepare two smaller batches of dough in a row, instead of one large batch. Unfortunately I forgot to account for the flour of the sourdough starter and adjust the flour of the first batch accordingly. No problem lets adjust the water with the second batch. What a stupid idea!! But with the slap and fold method of Bertinet (http://www.gourmet.com/magazine/video/2008/03/bertinet_sweetdough) I was able to get myself out of trouble and the result was pretty good. But let the pictures talk:  


Everything is looking good the starter is doing its work




What a mess



Ok a little more work than planed but the dough is coming together



And I begin to like it again



Perfect.....



And the result, it smells and tastes so good.....


Comments

Mini Oven's picture
Mini Oven

pretty loaves too!  Which score do you like the best?  :)

tssaweber's picture
tssaweber

Thanks Mini


These are my rolls for lunch sandwiches and cut in slices, for "Swiss aperitifs". I like variety so I like all the scores as long as they look good! You know how easy it is to mess them up......


Thomas

foodslut's picture
foodslut

Ever since trying the "Bertinet Flip" method, I don't worry about wet dough anymore.


Well done!

tssaweber's picture
tssaweber

Thanks, it's great what you can achieve with just a little more work.


Thomas