The Fresh Loaf

News & Information for Amateur Bakers and Artisan Bread Enthusiasts

A bunch of firsts today

jim81147's picture

A bunch of firsts today

Well today I tried out my wood fired oven for the first time . I also tried my hand at high hydration dough and the stretch and fold technique. I have to hand it to those of you who make how to videos of the S&F technique. I found it to be much more difficult than it looks on the video's . There is a learning curve to using a WFO also . I have lots to learn , but even though I would not call it a sucess my first attempt sure was tasty . I did find some things that I am hoping to get some help on . First thing is how do you transfer the wet dough to the peel ? I ended up leaving the loaves on parchment paper and sliding that onto the peel and put it all in the oven . I also found it hard to score such wet dough . I was making the Italian bread that PR has in BBA that I modified somewhat . I wanted to do a wet dough and my sweetie was dieing for some Italian bread so I thought I might kill several birds with one stone :) All in all it was a good day , learned a few things , saw how much further I have to go , and got to eat some tasty bread in the deal . I would love to hear any tips or tricks  anyone is willing to share. 

Mini Oven's picture
Mini Oven

Scoring is not done on all bread loaves.   So if you don't want to score them, don't.   

Sounds like a successful bake to me!   It was as you say, a good day!   :)

jim81147's picture

Are there rules to follow to determine if scoring is needed or not?

winstonsmith's picture

I don't believe one can draw a hard and fast line where one scores or does not. I think most lean breads benefit however wet doughs less so than drier ones. I don't own a lame and sometimes high hydration dough is a pain. I find that using scissors does the trick. I just snip down into the mass and repeat to form a scored line.

grind's picture

First thing is how do you transfer the wet dough to the peel?

You need to do this with authority and not waver.  One swift movement off the pan and onto a cornmeal dusted peel.  If you waver, the dough wins!

jim81147's picture

Well ...... I waivered ,, the dough won !!!!! :)  That was something else I learned , the wet dough takes considerably more semolina flour than the drier doughs

dabrownman's picture

and many of them are Italian.  David Snyder's Pugliesi Capriosso is proofed seam side down and baked seam side up to bloom naturally at the seams as it sees fit.  Pierre Nury's Rustic light Rye is sort of proofed as a 5" x 10" boule and then picked up by the ends and stretched an additional 2 " to 12" long and then plopped down onto parchment and the straight into the oven.  Ciabatta - no slipper slashiotta required!  Altamura style Italian breads are folded into the shape of the Popes hat and not slashed.  Taking a knife to the Pope's hat is just not done!

Then there are my own 'Chacon' style breads that do not require slashing and they naturally bloom where the different knots ropes twists and folds occur.  Then there is the Fendu too and several Tuscan style breads that are not slashed.

One of the first things I learned at TFL is that the term 'rustic' covers all kinds of bread 'oddities'.  By not slashing, you ensure that each one of your breads comes out looking unique and never the same :-)

You can do a search on TFL for each of these no slash breads and see how they might work to your advantage with your high hydration dough .