The Fresh Loaf

A Community of Amateur Bakers and Artisan Bread Enthusiasts.

Type 70 Flour Bread from SFBI

gcook17's picture

Type 70 Flour Bread from SFBI

Here's formula and video for a really good bread from the folks at the San Francisco Baking institute:
This thing crashes every time I try to paste a URL into the post so here is just the important part of the URL:

subfuscpersona's picture

Really interesting article and video - video shows a neat technique for shaping high hydration batards. Plus the Baker's Percentage is available for download.

Thanks a bunch for this. I got a lot out of it.

Maverick's picture

I agree... totally awesome. Makes me want to get a bin and make some high hydration dough. I really need to start playing more with the stretch and fold. I usually will knead the dough most of the way, then do stretch and folds to finish the job. I need to get the guts up to forget the initial knead.