Ciabatta and Boule Hearth Bread and Flatbread Discuss Ciabatta and Boule in the Brick Oven Cooking forums; Originally Posted by chuckster Can someone point me to the instructions for this "folding" process? Thanks - Chuck Chuck The ...

[Dutchoven]

Originally Posted by chuckster

Can someone point me to the instructions for this "folding" process?

Thanks - Chuck

Chuck
The method is actually explained in a book "Bread: A Baker's Book of Techniques and Recipes" by Jeffrey Hamelman...here is a link to the Amazon listingAmazon.com: Bread: A Baker's Book of Techniques and Recipes: Jeffrey Hamelman: Books

Holy handgrenades Frances! They look great...bread voodoo...I like it...wondrous thing that gluten is...
Best to all!
Dutch

[gjbingham]

Nice boules Frances. Beautiful loaves of bread. Perhaps you've found your calling as a baker?

Didn't you (ages ago in my mind) pass on the Reinhart bread book - The Bread Baker's Apprentice? He suggests in that book that it is entirely valid to use a wild yeast starter in place of any other pre-ferment in his recipes. The rise times vary and you have to mess with the hydration, but the resulting bread will yield a loaf that is similar to his recipes, and quite possibly better if handled correctly. Looks like you're on the right track.

I killed my sourdough starter. Too little interest from my family. They seem to prefer bambi white bread.

G.

[MumsOven]

Frances - That bread looks fantastic.

Inspires me to move a little quicker with my oven build