Here are some things you might do to handle highly hydrated dough
successfully:
1) Use very strong flour, the very highest gluten percentage you can find.
2) Mix the flour and water very briefly, just enough to combine them into a
rough dough, then let it rest for20 minutes.
3) Add the remaining ingredients to the dough and then knead it at medium
speed on a mixer for 20 minutes.
4) After you have shaped the dough, place it on a sheet of parchment paper
or better, a sheet of bake-o-glide. While it is rising, it wil spread on
the sheet. Gather it together using a scraper. Just push the dough in from
the sides, making it smaller in diameter. But, be careful not to delate it.
Let it rise for about 90 minutes.
5) Deflate any large air bubbles that appear on the surface of the dough.
5) Slide the dough and the parchment paper (or bake-o-glide) into the oven.
Good luck!
Max Prola
Cheshire, England
>From: "zahava" <tessa@bezeqint.net>
>Subject: crumb
>Date: Tue, 8 Apr 2003 19:16:11 +0200
>
>i would like to ask if it is possible to achieve irregular holes in a
>bread dough with 65% water.
>
>i succseed in making irregular holes in bread with 80% water, but it is
>hard to shape it and it comes out of the oven quite flat with poor crust
>in the area of the slashes.
>
>i would like to have your advice.
>
>jhonatan