To give my old KitchenAid a break I normally prepare two smaller batches of dough in a row, instead of one large batch. Unfortunately I forgot to account for the flour of the sourdough starter and adjust the flour of the first batch accordingly. No problem lets adjust the water with the second batch. What a stupid idea!! But with the slap and fold method of Bertinet (http://www.gourmet.com/magazine/video/2008/03/bertinet_sweetdough) I was able to get myself out of trouble and the result was pretty good. But let the pictures talk:
Everything is looking good the starter is doing its work
What a mess
Ok a little more work than planed but the dough is coming together
And I begin to like it again
Perfect.....
And the result, it smells and tastes so good.....
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pretty loaves too! Which score do you like the best? :)
Thanks Mini
These are my rolls for lunch sandwiches and cut in slices, for "Swiss aperitifs". I like variety so I like all the scores as long as they look good! You know how easy it is to mess them up......
Thomas
Ever since trying the "Bertinet Flip" method, I don't worry about wet dough anymore.
Well done!
Thanks, it's great what you can achieve with just a little more work.
Thomas