not just delicious, pretty, healthy… but exceptional… true “artisan”… as good as the best I’ve ever had. As Walter Brennan said, “No brag. Just fact.” I finally “get it.” The correct feel of it.
The secrets: Wet, sticky dough – 65 to 80 percent hydration. Stretched and folded in almost any number of different ways and schedules – keep tucking to same seam – don’t break the skin. Who the hell ever promoted “kneading” the dough? Wrong. Stretch and fold is the only way to go. Hot – 500 degree F – ceramics, stones, clays, – for 2/5 the time 425 F for 3/5 the time.
The results: Stretchy, chewy, light, airy… and the poppy, sesame, and flax seeds… with honey – simply manna from heaven.
(click photograph for larger view)
Leica DMR/R8, 100 mm Apo Macro Elmarit
Same stretch’n’fold plus hot oven also worked on yesterday’s caraway, rye. So the science rests in every proof (puns intended).
