lautrerainey
Half of the kneaded dough
This is the half of the dough that I will work with today. The rest went into the freezer. The volume seems to be a little greater than .5L.
I have never worked with a dough this wet before. I am estimating this is roughly between 70%-75% hydration.
I kneaded the entire mass of dough with a wet scraper for 5 minutes or so. I saw a big difference in it's smoothness and structure in the first couple minutes. After that I didn't see it coming into the malleable kind of doughs I'm familiar with but since I wasn't making progress I divided it into 2 parts, put them both in oiled tubs, left this one at room temp and put the other one into the freezer.
I will stretch & fold this dough at 20 minute intervals over the next hour. I'm interested in how that improves the structure and texture of the unbaked dough.
Half of the kneaded dough
This is the half of the dough that I will work with today. The rest went into the freezer. The volume seems to be a little greater than .5L.
I have never worked with a dough this wet before. I am estimating this is roughly between 70%-75% hydration.
I kneaded the entire mass of dough with a wet scraper for 5 minutes or so. I saw a big difference in it's smoothness and structure in the first couple minutes. After that I didn't see it coming into the malleable kind of doughs I'm familiar with but since I wasn't making progress I divided it into 2 parts, put them both in oiled tubs, left this one at room temp and put the other one into the freezer.
I will stretch & fold this dough at 20 minute intervals over the next hour. I'm interested in how that improves the structure and texture of the unbaked dough.