The Fresh Loaf

A Community of Amateur Bakers and Artisan Bread Enthusiasts.

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dabrownman's picture
dabrownman

I wanted to make some YW rolls that had a pretzel twist so we made some pretzel bread crumbs and used them to stick to the outside of some 15% White WW yeast water rolls.   We made some rolls using 4 little balls of dough per roll and some knotted rolls.  All were; retarded overnight, proofed and baked in ramekins.  Also cut the salt in half since the pretzel crumbs were very salty.

The rolls were baked in my mini convection oven with stream and came out nicely browned, blistered, crunchy crusted with a soft moist crumb.  The pretzels were hardly noticeable,  The next time we will use the pretzel crumbs as altus to get more pretzel taste.  Will also enrich the dough with egg, cream and butter to make a nice hamburger bun  for version 2.  Cut in 3rds, toasted and buttered these are pretty tasty.  Formula and method follow the pix's.

YW Fake Pretzel Rolls    
      
YW Starter     
 Build 1Build 2 Build 3Total%
Yeast Water30403010023.81%
AP Flour30405012028.57%
Total60808022052.38%
      
Starter %   
Flour12028.57%   
Water10023.81%   
Hydration83.33%    
Levain % of Total 29.97%   
      
Dough Flour %   
White WW5011.90%   
AP25059.52%   
Dough Flour30071.43%   
Salt40.95%   
Water21050.00%   
Dough Hydration70.00%    
      
Total Flour420    
Total Water310    
T. Dough Hydrat.73.81%    
      
Total Weight734    

Yeast Water Fake Pretzel Rolls

 Build the levain in 3 stages 4 hours each for a total of 12 hours.  Retard the levain 12 hours.

 Mix the flours with the water and autolyse for 12 hours.

 Make pretzel bread crumbs.

 Mix the levain and the autolyse with the salt for 6 minutes on KA 3.  Move to an oiled plastic wrap covered bowl and rest for 20 minutes.  Do the first of 6 S & F’s on a lightly floured surface at 20 minute interval returning to the covered oiled bowl.  After last S & F let ferment in the oiled bowl on the counter for 1 hour  Form into knots or roll of your choice, 4 balls  ( I did some of each).  Dunk individual balls or or bow ties into pretzel breadcrumbs and place in (6) ramekins covered in plastic wrap - then refrigerate 12 hours or overnight.

 Remove from fridge and let come to room temp.  Once rolls have doubled in size from the time they went into the fridge they are ready to bake -  mine took about 2 hours.

 I baked mine in my Cuisinart mini oven with a 1 cup Pyrex cup half full of water in the back and I threw ½ C of boiling water in the bottom.  Pre heat oven at 500 F regular bake.  Put rolls in and steam for 10 minutes.  Remove steam, turn down to 400 F convection  and bake for 5 more minutes.  Remove from ramekins and bake for 5 more minutes or so until center reaches 205 F.   Move to cooling rack until room temperature.  

 

 

txfarmer's picture
txfarmer

Sending this to Yeastspotting.

Click here for my blog index.

Chinese Red Dates (see wiki here) can be found in Asian markets, in dried form. They are often used in soup/congee dishes, supposely have great health benefits, especially for women. I love to make them into paste as fillings for buns/breads. The process is tedious since you have to peel off the skin one by one, but it's so incredibly smooth and delicious that the effort is worthwhile. You can also buy ready made red date paste/filling at Asian markets, but this homemade version is SO MUCH better.

For these buns I used the 30% rye sourdough lightly enriched dough I have grown to love. Since I buy big cartons of heavy cream from Costco, I am always trying to use it up before expiration, which is why I like to enrich my bread with heavy cream, not butter(those are saved for croissants!). In this dough, there isn't even milk/water, heavy cream and (a tiny bit of) egg provides all the liquid and enrichment. This dough is very soft and light, perfect for soft buns/sandwich loaves.

Note: makes 8 rolls
Note: total flour is 250g

-red date paste:
dried red dates without seed, 225g
water, 3 cups
brown sugar, 1/4 cup
oil, 3 Tbsp
tapioca or wheat starch, 1 Tbsp

1. boil dates in water until soft, about 30min
2. peel off skin
3. mash and put back into pan, heat and stir until most water is gone. Add sugar, stir until completely melted and absorbed. Slowly add oil in batches, until absorbed. Add tapioca stach, stir until smooth

-levain
rye starter (100%), 5g
water, 23g
medium rye 32g

1. Mix and let fermentation at room temp (73F) for 12 hours.

- Final Dough
bread flour, 175g
rye flour, 38g
egg, 30g (I just used one egg, it's more than 30g, but oh well)
sugar, 18g
salt, 5g
heavy cream, 180g
levain, all

1. Mix everything , knead until moderate level of gluten developement. A relatively thin windowpane can be stretched, but holes can appear. (If this dough is used for making Asian style soft sandwiches, it will need to be kneaded to full developement, a strong windowpane is necessary.)

2. Rise at room temp for 2 hours, punch down, put in fridge overnight.
3. Divide into 8 parts, round, rest for 1 hour.
4. Roll flat into oval, put in filling

Seal

Fold in half

Cut in the middle, leaving ends un cut

Flip open into heart shape

5. Proof at room temperature until almost fully. About 5.5hours at 80F. When pressed the dough should slowly spring back a little bit. Wash with egg or milk.

6. Bake at 375F for 15-20min.

Made one into flower shape, this one is easy -- just fill, round, press and cut. I decorated it with white sesame seeds in the middle.

Light and soft, with super yummy filling, perfect as breakfast or snack.

----------------

One other way for me to use up heavy cream is a "not so angelic" anglefood cake.

Note: fits a 17CM anglefood mold

cake flour, 80g
heavy cream, 160g
vanilla, 1/2t
sugar, 75g
egg whites, 5, about 150 - 180g

1. fold cake flour into heavy cream and vanilla
2. beat egg whites until foam, add sugar, beat until soft peaks
3. take 1/4 of egg whites and mix with 1 to lighten
4. take 1/2 of remaining egg whites and fold into 3, take care not to deflate
5. put 4 back into remaining egg whites, fold until even, take care not to deflate
6. fill mold, bake at 340F for about 40min



7. cool upside down, unmold.

It's softer and more moist than real angelfood cake, there's less sugar, so it's also not too sweet. Perfect without any icing.

-------------

Yet another good way to use up heavy cream, and left over egg yolks (probably from the cake above), is pot de creme. I especially like this maple syrup version

I highly highly highly recommend the Darigold Heavy Cream (>40% fat ratio), so creamy and rich. I found it in Costco at Seattle, apparently it's owned by Pacific Northwest diary farmers.



Szanter5339's picture
Szanter5339

Mákos és szilvalekváros tekercsMájus elsején sütiverseny volt a falunkban. Ezt a szépséges és nagyon finom kalácsot sütöttem. Mákkal és szilvalekvárral töltöttem a rudakat.  A legkreatívabb süti  különdíját kaptam. A kedvenc kalácstésztából készítettem.
2 dl langyos tej3 evőkanál cukor1 tk só50 g puha vaj2 tojás sárga100 g joghurt600 g liszt20g élesztő+ 1 tojás a kenéshezPlum jam and poppy seed rolls
May Day cake competition was in our village. This beautiful and very tasty cake baked.
I spent the plum jam and poppy seed rolls.
The most creative cake I got the special prize.
My favorite kalácstésztából made.
2 dl warm milk
3 tablespoons sugar
1 tsp salt
50 g butter, softened
2 egg yolks
100 g of yogurt
600 g flour
20g yeast
+ 1 egg for lubrication
Juergen Krauss's picture
Juergen Krauss

Since I started my explorations of German style mixed flour ( rye/wheat ) breads I was using caraway seeds.

I kept with using a small amount of commercial yeast,   mainly because the scheduling is very simple that way.

And I stuck to using wholegrain rye flour for the rye part - because I like the taste and texture.

Recently I started experimenting with using sourdough only, and using light rye as well as wholegrain rye.

The result is My Ultimate Rye - good volume, elastic, translucent crumb (as far as possible in a 40% rye), hearty taste, ... I could go on. Excellent with smoked salmon or strong cheese.

Here some photos:

This loaf weighs 800g:

Cut open, it filled the kitchen with the most amazing aroma

Here the crumb in greater detail:

And a detail of the crust:

The process follows roughly the "Detmolder" process outlined in the post I mentioned above.

You will find all details in the baking sheet below. I added a column for the "surplus preferment" to account for loss due to fermentation, evaporation and stickiness)

Outline of the process:

Rye sour: Ferment for 15 hours at 26C

Wheat sour: ferment 15 hours at room temperature (was 21C to 24C in my case)

I found that the small percentage of rye makes the wheat sour so much easier to maintain.

Bulk fermentation: 2 hours at 26C

Dough is very loose and sticky - shape either with wet hands or lots of flour

Final proof: 1 hour

Bake: for 800g start at 240C and turn to 200C  after 10 minutes; total baking time 30 min

Happy Baking,

Juergen

Google docs lets you download the spreadsheet with formulas.

https://docs.google.com/spreadsheet/ccc?key=0AkcYHhPxccKtdE9FcE5uU1dDeC00WUQ2dXVtV2ZNVEE

40% Rye Caraway
Expected Dough Weight2300Surplus Preferment(%)10.0
 PercentPreferment(%)Weight
Straight Formula

Wholegrain Rye Flour20.5 266.4
Medium Rye Flour19.5 253.4
Strong White Flour (AP)60 779.7
Water72 935.6
Salt2 26.0
Caraway seeds3 39.0
Yield177 2,300.0
    
Rye Sour (Prefermented flour 20%)
Wholegrain Rye Flour20100285.9
Water20100285.9
Mature Rye Sour21028.6
Yield41205600.3
    
Wheat Sour (Prefermented flour 10%)
Strong White Flour (AP)9.595135.8
Wholegrain Rye Flour0.557.1
Water10100142.9
Mature Wheat Sour44057.2
Yield24240343.1
    
Final Dough (Total prefermented flour: 30%)
Medium Rye Flour19.5 253.4
Strong White Flour (AP)50.5 656.2
Water42 545.8
Salt2 26.0
Caraway seeds3 39.0
Rye Sour40 519.8
Wheat Sour20 259.9
Yield177 2,300.0
daveazar531's picture
daveazar531

I was in the mood for nutella so i started googling what i could do with the stuff and i ran accross this

Steamy Kitchen Article

But i am tring to not use the NK bread as much anymore so i used the BBA recepit for Challah. the only thing i didnt do was let the  4 strand loaf proof for 90 minutes. its getting late and i didnt want to wait. i got some decent oven spring(gas oven, no steam). For a rookie who doesnt really follow the "rules" im really happy with the result.

Up intill the shaping of the braids i followed BBA formula. I scaled and preformed the braids so they would roll easyer then I used a serated knife to open each braid and load it with nuttela.

 

Pinching them shut can get messy but i realised that if you let the weight of the braid strech the dough as you pinch it is much cleaner

 Considering i only let the loaf rest 10 minutes before putting it in the oven and i didnt bother with steam im happy. I would have liked my if the loaf had a better shine to it. A better glaze then the one I used (egg whites and a little half an half) might be the right move next time

Crumb pictures from this morning

dabrownman's picture
dabrownman

After baking several white, or nearly so, YW and SD breads in French styles, I wanted to go back to my favorite breads to make and eat (and re-stock the freezer) - rye based multi grain SD breads that were at least 50% whole grains with rye sprouts,  rye scald (with red rye malt), some Borodinski altus, some caraway, flax and pepitas (pumpkin) seeds.

The levain was retarded for 12 hours after a 12 hour 3 stage build.  The flours were autolysed for 24 hours in the fridge and then after development and ferment the dough was retarded for 24 hours too - all to try to bring out the sour.

The bread came out with a nice thick dark crust that went chewy as it cooled.  The crumb was fairly open, soft and moist.  It tasted very sour and was delicious plain, with butter or toasted with butter.  I really like this bread very much. it is delicious,  and the best I have baked for awhile - the slashing was a little odd as usual.  Method and formula follow the pixs.

50% Multigrain SD W/ Rye Scald and Sprouts - Pepitas, Caraway and Flax Seeds
         
SD Starter        
 Build 1Build 2Build 3Total         %   
SD Starter20  203.96%   
Rye1015 254.95%   
WW1015 254.95%   
Bread Flour  606011.88%   
AP   00.00%   
Water20306011021.78%   
Total606012024047.52%   
         
Total Starters        
  %      
Flour12023.76%      
Water12023.76%      
Starter Hydration100.00%       
% of Total Flour 47.52%      
         
Dough Flour %      
Rye509.90%      
6 Grain Cereal203.96%      
Borodinsky Altus254.95%      
Dark Rye509.90%      
Oats101.98%      
White WW254.95%      
Potato Flakes50.99%      
Bread Flour20039.60%      
Dough Flour38576.24%      
Salt81.58%      
Water28055.45%      
Dough Hydration72.73%       
         
Multigrain Sprouts %      
Rye254.95%      
Total Sprouts254.95%      
         
Scald        
Rye254.95%      
Total Scald254.95%      
         
Add - Ins        
Molasses101.98%      
Red Rye Malt101.98%      
White Rye Malt101.98%      
VW Gluten50.99%      
Cara/Flax/Pepitas356.93%      
Total7013.96%      
         
Total Flour505       
Total Water400       
T. Dough Hydrat.79.21%       
         
Hydration w/ Adds76.42%       
Total Weight1,033       
         

 Method

 Levain - Make the levain in 3 builds over 4 hours each – 12 hour - then retard 12 hours in the fridge for 24 hrs total. Then immediately

 Put the flours in a small bowl with the flax and caraway seeds (5 geach) and the white rye malt.  Add all the water except 40 g.  Mix well, cover with plastic and autolyse in the fridge for 24 hours

 Start the rye sprouts by soaking them for 5 hours.  Drain and spread over damp 2 paper towels, cover with another and then cover with plastic wrap and leave covered until needed.  When needed the rye seeds will have sprouted

 Start the scald buy placing the rye seeds in a small sauce pan, add the red rye malt and just cover with water.  Bring to a boil and then simmer until the water is gone but the mix is still wet.  Transfer to a small bowl and put in the fridge until needed.

 Dough -The next day 1 hour before needed take the scald, autolyse and levain out of the fridge to warm up.  Place the autolyse in the mixing bowl.  Add the40 g of water to the flour and work it into the flour autolyse  by squeezing through fingers with your hands. What fun! Once the water is absorbed add the levain and work it in the same way.

 With dough hook knead on KA 2 for 4 minutes, add salt. molasses and VWG and then mix on KA 3 for 2 minutes – 6 minutes total.  Transfer to an oiled bowl cover with plastic and let rest for 20 minutes.  Do 8 S&F’s on a floured surface and return to oiled covered bowl.  Do 3 more S&F’s (4 folds each of floured surface) on 20 minute intervals.  Add the sprouts, Borodinskialtusand25 gof pepitas (pumpkin seeds) and do 2 more S&Fs on  20 minute intervals.  Form into a ball, place in oiled bowel can cover with plastic.  Let is for 45 minutes and then place in fridge for retard overnight – 20 hrs or so.  It will double overnight.

 Take out of the fridge and let rest on counter to warm up for 1 ½ hours in the morning.  Pre-shape into boule and let rest 10 minutes.  Shape into boule making sure to stretch the skin tight by dragging boule across a non floured work surface.  Place seam side up in cloth lined and floured basket (I use half rice flour and half AP).  Pinch seams closed and flour top.  Place in a trash can liner and let rise until it nearly doubles and passes the poke test.  About 3 hours.  At the 2 hour mark:

 Bake: Pre-heat oven to 500 F no fan with steaming method in place.  Place parchment and peel on basket and turn over to de-mold.  Flour if you want, slash and slide into oven onto the stone.  After 4 minutes, turn oven down to450 F.  Continue steaming for 16 more minutes, then remove steam and turn down oven to 425 F convection this time.  Bake until middle of loaf reaches 205 F - about 32 more minutes.  Turn off oven and leave door ajar and leave bread on stone to crisp the skin.  After 12 minutes move boule to wire cooling rack.

dabrownman's picture
dabrownman

This lunch was made with the 20% whole grain baggies.  After a busy weekend doing nothing much, it was nice to have some ready made sammy materials to use for lunch.  This YW bread was made for flavor as opposed for holes.  It came out of the freezer in good shape.

Had some left over grilled Japanese eggplant to go with leftover Holiday Ham, last nights salad, half a tomato, last of the brie cheese, home made Dijon mustard and some mayo.

After the Sammy was piled high, a couple of different home made pickles, a lovely left over polenta made with garbanzo flour instead of corn, Parmesan, Pecorino, Feta, Swiss chard, chipotle pepper and sun dried tomato.  Pink Lady apple slices left over from feeding the YW, (I wonder why there are no Brownmen apples to go wih the Pink Ladies - they must be lonely), some sliced carrots, olives and a dolop of the last of some home made hot sauces (red and green mixed) at one end of the polenta.  A very nice leftover lunch to remember.

 

proth5's picture
proth5

With a lot of baguette dough and a home oven.

Lately I have been working with ever larger batches of dough.  This is good training as it helps develop one’s eye in terms of dividing, does a little hand skill training on wrangling a larger volume, and because I have a tiny kitchen, ups the bar on mise en place and other organizational skills.

And while I am not in training for the Coupe du Monde (because I am too old, and frankly I don’t bake that well) – I continue to be very inspired by my two opportunities to attend and have decided to consider the judging criteria as I strive to improve my baking.  Baking to a schedule is part of that – and while the phrase “watch the dough not the clock” is good advice for most home bakers – inspired by the fact that the 2008 Team USA didn’t place because they finished late (geeez) I am practicing how to control dough temperatures and conditions so that I can hold to a schedule.

But then there’s that home oven.  I always knew that oven capacity is the big factor in getting bread out the door – but a commercial oven would simply not fit my space and to be honest, would not be a good investment in a state where there is only a remote possibility that someday I could operate a bakery from my home.

I’ve tried retarding the dough after pe-shaping and was not best pleased with how the dough felt during shaping. Additionally, my ever growing group of bread testers is beginning to want a little variety. So my challenge is to get decent loaves when I need to bake in shifts.

So after whomping up a large batch of my “bearguette” dough, I set myself to dividing up the dough.

Recently I had a little incident with wildlife in my home that required that I empty out and disinfect everything in my basement.  It’s an ill wind that blows no one any good, and indeed this exercise revealed that I have a large number of round cake pans inherited from my grandmother.  I knew in my heart that I had them – it just never came to front of mind.

I can load three pans at a time into my oven, so I gave my pans (6 total) a very generous coating of olive oil and sprinkled on a combination of dried herbs (oh, about 8-9 ounces of dough per 8 inch pan).  Dough was shaped into rounds placed in the pan “good “ side down and after a few minutes flipped to good side up.  This action coats the dough with olive oil and while there is no fat in the dough, the general taste and mouth feel is that of an enriched dough. (and then there are those herbs…)  This shaping is the least sensitive to over proofing and so is put somewhere cozy for as long as it takes to get the rest of the bread proofed and done.

I’ve still got a lot of call for standard baguettes so a good bit of the dough is divided with that intent.

Again, lately, though I’ve been considering how I would create a” baguette fantasie.”

In the actual competition, these are baguettes that must be shaped by machine (to demonstrate that the baker has the skill to create dough that would withstand machine shaping) and then cut and shaped to form various fantastical patterns.  I’ve pulled some oddly cut lumps from my oven.  Oh sure, they look good when loaded, but oven spring takes its toll on some of that cutting.  I begin to understand why some classic shapes are, indeed, classic – they work.  I’ve also had some horrible loading accidents, since I continue to hold to the belief that parchment paper is cheating (for me, at least) and a beautifully cut shape can get – oh, shall we say “distorted” if the peel is not rendered completely non-stick. (Oh, for a loader!)

Also, I’ve been working on traditional regional French shapes.  I had quite a good run on Auvernats (and, of course, me being me took no pictures) and have gone on to some other shapes – providing I can do them quickly enough.

So, baguettes loaded and baked, then the baguettes fantasie (which can handle slight over proofing a little better), then special shapes, and then my bread in the pans. 

The bread in the cake pans is “dimpled” to give it the look of foccacia.  I also take one pan and flatten out the middle and top with sauce and cheese to create a type of deep dish pizza.  (Yes, yes, not completely traditional, but delicious with the good bread as a base, and the oil and herbs.  Also a meal for the busy baker.)

I complete on schedule.  The kitchen is clean and the couches are hung with care to dry. Having been assaulted by the smell of a moldy linen couche (not in my home, but elsewhere), I am even more meticulous about this than before.  It’s a satisfying feeling. All that is left is to bundle up the bread for my various “customers.” When I was in Okinawa I learned how to tie a square piece of cloth (called a furoshki) into various carrying containers and have used my vast collection of flour sack towels to be the transport for these loaves.  The fabric allows enough ventilation to keep the loaves crisp and the recipients can store the loaves in the bags for a day or so.  I have a friend who has become the self appointed “bread fairy” for a number of folks who will come at her phone call to get their weekly bread allotment. (And you all get the destination to which this will lead…)

All this baking leaves little time for photography – even if I liked doing photography or was any good at it – but this week the special shapes came out well – so they were worth a snap.  They are left to right – a baguette fantasie, an epi de ble, and a torsade.

The torsade was proofed “good side” down on linen that had been coated with “remoullage.” Remoullage is bran pulled from the milling process and re-milled until it is as fine as flour.  It makes a lovely coating on the surface of the bread rather than just dusting with flour and has almost better non stick properties than white flour.

So that’s what I do with all that dough.  It’s one mix, but a variety of products.  My testers are completely sure that I have made at least three different breads.  I just smile and say thank you.

People get grabby over the herb bread and it really is a low maintenance addition to a batch of baguettes – I highly recommend it.

dmsnyder's picture
dmsnyder

Yeah. French makes everything seem fancier. Anyway, today I made three kinds of bread from the San Francisco-style Sourdough dough I've been playing with for the past couple months.

The dough was basically version 6. I put my stock starter through 3 builds of 75% AP and 25% WW at 50% hydration. The builds were fed at approximately 12 hour intervals, and the third build was cold retarded for about 14 hours then fermented at 85 dF for 3 hours before mixing the dough to make 2 kg. After dividing and shaping, all products were cold retarded again before final proofing and baking.

 

Boule made with 1 kg of SF-style SD dough

Boule crumb 

Boule crumb close-up

Mini-baguettes made with 250 g of SF-style SD dough each.

Baguette crumb

These breads had a very crunchy crust and a complex, moderately sour flavor. The flavor was more like the version 4 bake than the last version 6 bake. It had a distinct milky, lactic acid element as well as the sharper acetic acid tang. Very, very yummy. I am happy that this formula and method are delivering consistant results for me.

The remaining 500 g of dough was divided into two pieces, shaped into balls and put in Ziploc sandwich bags along with a tablespoon of olive oil, then refrigerated for 24 hours.

Mozzarella, tomato, mushroom pizza

Pesto, mozzarella, mushroom pizza

Pesto, mozzarella, mushroom pizza close-up

The pizza was fair. The crust was chewy. My wife liked the flavor of the crust. I prefer a really thin, cracker-crisp crust. However, it's nice to know this dough makes fair pizza crust. If you like chewy rather than crisp, this may be for you.

Happy baking!

David

breadforfun's picture
breadforfun

Every once in a while, things don't go exactly as planned, but the result is really good anyway.  This is one of those times - a happy accident.

I promised to bring some bread to a dinner party with friends.  I made a delicious loaf of David's San Francisco sourdough, and I wanted to make a durum flour loaf, like Leader's Pane di Altamura.  I also wanted to try a loaf shaping technique that I saw in this video.  [I think the original reference to the video was posted recently on TFL, but I can't find it, so my thanks to the poster and my humble apologies for not being able to give credit.]  Having never tried either the recipe or the technique, and reading some posts on TFL about some problems with Leader's formula, at the last minute I decided to bail and modify the recipe to one I felt a little more comfortable with. 

I had already built the levain in three stages and was ready to mix the dough.  I started with my stock 100% hydration starter, and converted part of it to an 81% H using whole wheat durum as the first refreshment (formula below in the "Method" section).  A second refreshment was done after fermenting overnight, and the final build was mixed after 13 hours and left to ferment again overnight.  I found the whole wheat durum peaked too quickly (6-7 hours), so for the final build I switched to Extra Fancy durum.  This was beautifully peaked and full of gas bubbles the next morning (sorry, no pics).

After looking at some past Altamura-type loaves that I had baked in the past, I decided on a 40% AP flour/60% Durum blend for the final dough.  It turned out to be fairly easy to work with, even though the final hydration was in excess of 70%.  The dough had excellent structure, but when it came time to score the loaves, I found that it was too wet a dough to score like in the video and the result is the top loaf in the photo below. It was scored with the baker's knife, but the dough was too wet to coax up the corners into the desired peaks.  The second loaf was scored with a lame.

The oven spring was so huge you can barely see the score in the bottom loaf.  It was also underproofed, but overall look didn't suffer too badly.  The crumb was extremely moist and chewy with lots of irregular sized holes.  The crust was also chewy, perhaps a bit too soft for my tastes, but the overall flavor was very good. 

Here's the formula and method. [Note: this formula is revised based on discussion below.]

I think that in order to be able to shape as in the video, the hydration needs to be in the 60-65% range.  I will definitely try this again.

-Brad

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