Artisan Bread Making »
InstructionsFor 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!
Category: Food & Cooking
Type of item: Food
Style: Traditional, Classic
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