Amazon al di meola mediterranean sundance rio ancho

The loaves are very light having shed a lot of moisture during the bake.

But with a dough this wet, it may be hard to avoid. IвЂ™m not a fan of anywhere near this much raw flour on the surface. the dough is so wet as to appear to have no structure. The pile of goop after tripling in the tub during BF.Дivided and placed onto fairly well floured parchment. But for a second attempt and first successful one, IвЂ™m pretty pleased. I suppose to be more вЂњauthenticвЂќ I could have trimmed the width of the loaves and made 4 or 5 instead of 3. And it needs to be handled as little and as gently as possible. The total hydration is 95% вЂ“ 90% water and 5% oil. In order to avoid too much heat from mixing friction I use the levain and the biga straight from the refrigerator and the bassinage incorporated cool (but could/ should have been cold) water. This was a two preferment affair, 100% hydration flour, and a 66% hydration biga, which I added for strength, because sure as the day is long, this dough needs strength and not extensibility. I made several changes from his posting and from what I was able to cull from past ciabatta experience as well as from a few videos in hopes of attaining a similar outcome. I have neither the nerve nor the skill to attempt to be in that neighborhood. And so I made what turned out to likely be the corrections necessary.ДЄbelвЂ™s masterful interpretation has the hydration in the 115%-120% range. My first attempt 2 days ago taught me a few things about a few things, and the results, while okay, were tasty but nothing more to write home about nor to write up on TFL. IвЂ™d been warehousing Abel SierraвЂ™s post of pan de cristal for forever.

Amazon al di meola mediterranean sundance rio ancho