November 11, 2010 - 10:45am
Hand-Rolling Questions
Hello, I'm wondering if anyone has any tips on hand-rolling naturally leavened loaves. I'm hoping for ideas on maintaining consistency with high-volume production. Also, I've been running into problems with seams - when rolled too tightly, the seams blow-out and need to be resealed. Does anyone have experience with this?
Thank you in advance!
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I'm assuming baguettes, am I wrong? Just be gentle and quick. One thing I found to really help is a bulk retardation, not only does it improve flour hydration and gluten development but when the dough is cold it is firmer and much easier to scale a preshape. Hope that helps some.
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