Wow! That was so great! it was kind of like watching you make a big mess on a window, add in a WHOLE bunch of water, smootch it all up into even more of a mess, then use the mess to clean the window! The dough looked like it had a high % of water, but you turned it into a beautiful stretchy, supple dough in such a short space of time with no oiling (except the stuff you added to the dough) or flouring of the work surface!
Can I ask what the hydration of the dough was? And what sort of bread was it?
Thanks Tom for a quite different perspective on making a loaf!
I'm glad you liked the video.
The recipe I made is a typical pizza dough. It is has 4% olive oil (added at 2min 44 seconds), and 57% water.
peace and loaf,
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