videos

I watched some of the videos linked to from this site.  cool.  I know from my reading and experience that I tend to have bread that is not "wet" enough.  

Watching this video:  http://www.sourdoughhome.com/stretchandfold.html, I am really amazed that this technique gives well kneaded bread.  What is it about this technique that works?  I don't see how the gluten can develop using this method!  Amazing.

I just made a new starter (pate fermente) for a french baguette, and I attempted to use this technique (http://www.gourmet.com/magazine/video/2008/03/bertinet_sweetdough) instead of my stand mixer to develop the dough.  it was difficult, but it really worked.  neat.

Someone asked for a picture on my last post.  Here is my latest effort.  I was very very pleased with how this one turned out!  I think I need to bake them longer for a deeper crust.  The crumb on this one is very even with teeny holes.