November 25, 2017 - 2:43pm
Stitching bread dough
I read about stitching wet dough in Trevor J. Wilson's new book. I'm not expert enough to be doing doughs that wet but the video is really nice:
https://www.youtube.com/watch?v=2YSzK4_uM6s
hester
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About Trevor's videos and explanation is that he's so calm and confident in everything he does. Two extra ingredients I need to incorporate into my baking.
Another dough going and I've tried to incorporate some of the ideas I'm reading about.
Thanks Hester.
Was reading about dough handling and such and am really trying to incorporate what he says. I took 2 loaves to a friend's Thursday. They were delicious but the large one was horrible looking.... very flat. I'd baked 2 1/2 kilo loaves and the larger one was almost a kilo and I did everything the same. The small ones were just fine.......... the larger one, not so much.... It fell in the oven. Luckily the person cutting the loaf was Sicilian and she did it like Pie pieces, so no one was any wiser.... lol. But That failure is a challenge for me so I'm doing the same recipe and size today / tomorrow.... Maybe it was my scoring. lol
Contributes to a well risen, or not so well risen, loaf. And to the final shape as well. In my head, when I'm mentally preparing how I'm going to go about it, I'm amazing at shaping. It's another story when the dough is in front of me. Same goes for scoring. You wouldn't believe the beautiful patterns - inside my head :)
I'm sure dough smells fear.
I just tell myself that I was aiming for a 'rustic' loaf.
The 2 small ones were little batards. The larger one, a boule. I suck at scoring those. lol
not quite right. My scoring was okay but too slow and tentative on one side.
Would love to see it Hester.
Looking forward!
Thanks, Abe
but my dough very rarely handles like that!! and like Abe says, it all goes beautifully in the mind, lol but not the hand....
have fun with the next bake
Leslie
look easy. lol
Thanks, Leslie
One to be bookmarked for when it all gets too much. Thanks for sharing Hreik.