August 27, 2013 - 7:35am
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: www.sfbi.com/august.html
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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.
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.