well here they are
there getting better
sourdough is this what we call boules
sorry i haven't been on much been taking care of my mom she fell and broke 4 ribs ouch !!!
well i've started working with real wet dough maybe to wet lol but it makes great bread not sure how to classify the hydration of the dough but i would guess about 85% (uneducated guess) any formula to find the hydration? i use a 100% hydration starter , anyways here is the sandwich loaf too not quite enough dough for my pan 1020 grams going to try 1220 next time
sandwich loaf
this bread is very tasty and soft i think i will gain 200 lbs before i learn how to do this right but it is very rewarding
hey pablo the partchment paper is the most awesome thing ever made thanks for that tip
now back to questions lol i've been trying the french stile of kneading i like it but in the video i watched the dough eventually quit sticking to his hands http://www.gourmet.com/magazine/video/2008/03/bertinet_sweetdough [1] and my dough never quits sticking is it because its sourdough or its too wet
he says not to use flour oil or anything just the counter . i have to use oil or butter or i can't pick it up i first knead it like he does and the texture changes but after a bit i scrape it all together and butter up my hands and then work it some more even after a rest it still is sticky but it rises and bakes great