… that’s how it feels. Emerging from the tyranny of four years of baking to order. During that time the emphasis had to be on ease of production. Virtually every dough had to fit into the same routine and time frame so that the order was ready to time and of a saleable quality. I don’t think the quality suffered – I got nothing but praise from customers – but if the dough in the mixer looked a bit wet it might well have got a extra shovel of flour for ease of handling when I would have let it go if there were no other considerations. You don’t look for challenges at five in the morning.
So, now I have taught myself about turning out volume (in small kitchen terms) I can go back to learning about doughs
Pain a l’ancienne. I haven’t really done a lot with wet doughs so I track down a recipe of Shiao-Ping that he posted on Sourdough Companion all of three years ago. You can find it here.
So I’ve done the white version:
I didn’t bother about starter at 75%, stuck to my standard 100% but followed his method pretty much exactly. Day 2 evening I fermented the dough with hourly folds for only 3 hours as opposed to his 4-5. Didn’t bother to prove for an hour after shaping before putting it back in the fridge. Didn’t spray the oven or play with the temperature. Cut it too soon.
The wholemeal version at 87% hydration is at this moment in the fridge. It is scarily wet.