I made my second loaf of pagnotta today and wow what a difference from the first try. I am still having trouble with trying to form the loaf without adding to much more flour. It just spreads out all over. I just kept wetting my hands and the scraper and adding just a little more flour. I did get it to firm a bit by folding it 3 times 15 mins apart. I am not sure how many times to fold. I am afraid of over working the dough. I did let it proof until it slowly came up from poking it with my finger. In the photo you can see the difference between the loaves.
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Kneading by hand, is almost impossible to overwork the dough. There is a video here (all the videos are very good) on handling wet dough that may help you out.
http://www.breadwerx.com/
PS - it like looks things are coming along nicely. Well done!
Thanks for the compliment too it means a lot. I love the video and am glad I can't overwork this recipe. (it will be a formula when I get my scales next week LOL)
hours all will be well and then proof in a rice floured basket. No worries. You will get there bofore you know it.
Happy baking
Thank you I will remember this for next time which won't be long. I am out of yeast. I almost cried literally LOL I will pick some up tomorrow plus a few other things. I gave half the loaf to a neighbor came home to make a loaf of bread in the machine and discovered I didn't have enough yeast. So I am cleaning out the kitchen drawers and cabinets. All part of the journey.