Artisan Bread (upload #4)

detail of crust

after stretch and fold

a very wet dough

the crumb could be more open

final rise

boule from very high hydration dough

detail of crust

Learn It

This project was made as part of a Craftsy course:
Artisan Bread Making »

Instructions

For this bread a pushed the hydration levels to test my abilities to bring the dough together through a very sticky stretch and fold... The dough collapsed, but incredibly rebound in the baking process. It surprised me since I was going to throw it out. Happy surprise indeed!

Difficulty:

Category: Food & Cooking

Type of item: Food

For: Home

Style: Traditional, Classic

Materials

Unbleached flour, water, salt, and yeast

What was your inspiration?

Trying to work with very high hydration levels

What are you most proud of?

It was an unwieldy dough, to be certain, but I am proud I was able to tighten up the dough through the stretch and fold method shown in the Craftsy video.

What advice would you give someone starting this project?

Test the limits of your ability to improve and to learn