Mix all ingredients – dough seems to be too dry
After kneading for 2mins by machine, 1 min by hand and put a few more droplets of water in – dough is not sticky, and may not be tacky enough. I put that in the fridge anyway.
After shaping, before proofing.
After proofing for 1 1/2 hr.
Crust is very good. Taste is ok but would like more holes for the texture. Increase hydration next time.
Recipe source: Classic French Bread from Peter Reinhart’s Artisan Breads Every Day
- Day 1: Follow recipe exactly. Dough is not sticky at all. Put a few more droplets of water in when kneading by hand. Finally a bit tacky. Did 2 stretch and folds with 10 mins resting in between. Dough is not wet and stretchy enough.
- Day 2:
- Shaping – need more practice. Should make smaller longer roll. Resting in between rollings.
- Baking time is 12mins first, rotate and another 15 mins.
- Hydration calculation per original recipe: 66.76%