My baking has been a pretty dilatory walk through various approaches over the years, leaving great holes in my understanding. Of them all, having discovered the Rubaud technique through Trevor, his site, videos and truly excellent book, I'm finding so much pleasure in slowing down and focusing on a method, staying close to Trevor's work as guide. It's my hope this time through won't be so rambling.
Going all the way back, foregoing wet doughs until my basic handling and fermentation management is on more solid ground. As much as I want to really work, rework, rework a pain au levain I am content to call mine, I'm going all the way back to Trevor's perhaps most elementary bread (?), working on an open crumb with a stiff dough.
Tonight's:
What's the hydration then?
Thanks jl. I'm really digging working through his approach. I find a lot of good teaching in it.
Comes in at 63% (not including 100% levain).
Beautiful rustic loaf, you should include the levain in your calculations of dough hydration though.
Thank you, Benito. Yeah, I usually do include totals on my logs, spreadsheets, but particularly because I under-inoculate with levain, I know my hydration, etc. and don't sweat it too much. I'm pretty geeky on many things, just not here. For me, that's healthy!