Hi,
I have had a couple of recent experiences of dough sticking to the proofing linen and becoming very difficult to transfer into my dutch oven(le creuset casserole pot) . Is there any technique to help aid this process? The linen was well floured and the dough was coated with some corn meal. I was experimenting with a tartine country loaf, but I had run out of wholemeal flour and used an higher percentage of strong white. The dough needed less water, but I had added the amount I would for a wholemeal mix. So I was working with a very wet dough. The resulting bread is delicious. It has a great texture, good crumb and crust, good colour too. But the dough stuck badly and then when transfered it also stuck to the casserole pot and after baking I had to jimmy it out causing some asthetic damage/hacksaw Jim Duggery.
Are there special techniques to use with high hydration loaves?
Afgter final shaping I rested it in the fridge for 8 hours then left it out over night to proof. The top of the dough was very wet in the morning. Would it have been better to leave it uncovered? Does a covering of silver/aluminium foil lead to excessive condensation? I've used clingfilm/surround wrap before and had less moisture on the top of the dough.
Thanks in advance!
Replies
Hi Crumbling
In very wet dough, i actually do not use linen for that reason. I basically let the dough rise in a steel bowl that i covered with Saranwrap all night. In the morning the dough is indeed very very wet. I simply dump the content of my bowl on a lightly floured surface, fold twice and let it sit for 1 hour.
While it is resting during this hour, i start my oven at 425F with the dutch oven in it with the cover off but also in the oven.
1 hours later when the dough has rested and the Creuset is nice and super hot, i pick up the doug, YES very flumsy and difficult to move and drop it in the dutch oven / creuset. At first, you will think that it look like a disaster but trust the system.. cover the pot with the cover and do not look inside for the first 15 minutes. This thing with spring/inflate so much you will not belive it.
I always bake my bread to 205-210 internal temperature that requires to test it. Each oven are different.
Here is a video from youtube that will help you visualise the process of going from very wet dough to the dutch oven.
http://www.youtube.com/watch?v=POnxAoHl1qc
Good Luck
Dan
Montreal