Anyone have an idea of the hydration of this dough in video?
I notice he does not score the bread, or use "steam". I am curious as to what his dough hydration might be that he does not need to score...or use the "steam" we are told we need for an artisan bread. This scoring does not occur with the smaller loafs either that appear to be different style.
Reason I am even bringing this up is after 50+ years of baking bread...I am stuck now with a horrible oven in an 55+ age apartment building that won't let me get my oven too close to 450 without setting off alarms, sometimes for the whole darn building...which of course ends up disturbing my elderly neighbors and is embarrassing to say the least for me. I had to give up baking on my stone or cast iron because of the errant flour burning...LOL! I am trying to find a happy medium... using parchment helps...but still can't get the heat I need without risking it. I keep my oven cleaner than I ever have...but it is still a problem with this oven if I raise the heat. It's even hard to bake a pan of biscuits in a cast iron pan at 450 without setting off an alarm.
I can bake things like rye breads out of Ginsberg or farm style pan loafs usually without setting off the fire brigades...but I want to bake at a lower temperature...a higher hydration loaf if possible. My tartine dough does NOT look as firm as this video's dough...so I am guessing it is less hydration.
Which is why I wondered what the hydration of the dough is for this video. I just know my weeks attempts at a 70% hydration tartine recipe is not working no matter if I take up to 5 hrs to fold it. I WAS able to do it at my last residence...but when I moved in here...I apparently lost my baking skills. I've had 4 duds in a row with same recipe I used to be able to do (with different flour and a different oven).