{"id":8606,"date":"2014-03-05T15:08:49","date_gmt":"2014-03-05T21:08:49","guid":{"rendered":"http:\/\/www.imagist.com\/blog\/?p=8606"},"modified":"2014-03-05T16:52:23","modified_gmt":"2014-03-05T22:52:23","slug":"finally-achieved-incredible-bread%e2%80%a6","status":"publish","type":"post","link":"http:\/\/www.imagist.com\/blog\/?p=8606","title":{"rendered":"Finally achieved incredible bread\u2026"},"content":{"rendered":"

not just delicious, pretty, healthy\u2026\u00a0but exceptional\u2026 true “artisan”\u2026\u00a0as good as the best I’ve ever had. As Walter Brennan said, “No brag. Just fact.” <\/span>I finally “get it.” The correct feel of it.<\/span><\/p>\n

The secrets: <\/span>Wet, sticky dough – 65 to 80 percent hydration. <\/span>Stretched and folded in almost any number of different ways and schedules – keep tucking to same seam – don’t break the skin. <\/span>Who the hell ever promoted “kneading” the dough? Wrong. Stretch and fold is the only way to go. <\/span>Hot – 500 degree F – ceramics, stones, clays, – for 2\/5 the time <\/span>425 F for 3\/5 the time.<\/span><\/p>\n

The results: Stretchy, chewy, light, airy\u2026 <\/span>and the poppy, sesame, and flax seeds\u2026 <\/span>with honey – simply \u00a0manna from heaven.<\/span><\/p>\n

(click photograph for larger view)<\/p>\n

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Leica DMR\/R8, 100 mm Apo Macro Elmarit<\/p>\n

Same stretch’n’fold plus hot oven also worked on yesterday’s caraway, rye. So the science rests in every proof (puns intended).<\/p>\n

\"\"<\/a><\/p>\n","protected":false},"excerpt":{"rendered":"

not just delicious, pretty, healthy\u2026\u00a0but exceptional\u2026 true “artisan”\u2026\u00a0as 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 […]<\/p>\n","protected":false},"author":2,"featured_media":0,"comment_status":"open","ping_status":"open","sticky":false,"template":"","format":"standard","meta":{"_jetpack_newsletter_access":"","_jetpack_dont_email_post_to_subs":false,"_jetpack_newsletter_tier_id":0,"_jetpack_memberships_contains_paywalled_content":false,"_jetpack_memberships_contains_paid_content":false,"footnotes":""},"categories":[3,51,72,19,17],"tags":[],"class_list":["post-8606","post","type-post","status-publish","format-standard","hentry","category-daily-thoughts","category-documentary","category-food","category-hand-made","category-photography","entry"],"jetpack_sharing_enabled":true,"jetpack_featured_media_url":"","_links":{"self":[{"href":"http:\/\/www.imagist.com\/blog\/index.php?rest_route=\/wp\/v2\/posts\/8606","targetHints":{"allow":["GET"]}}],"collection":[{"href":"http:\/\/www.imagist.com\/blog\/index.php?rest_route=\/wp\/v2\/posts"}],"about":[{"href":"http:\/\/www.imagist.com\/blog\/index.php?rest_route=\/wp\/v2\/types\/post"}],"author":[{"embeddable":true,"href":"http:\/\/www.imagist.com\/blog\/index.php?rest_route=\/wp\/v2\/users\/2"}],"replies":[{"embeddable":true,"href":"http:\/\/www.imagist.com\/blog\/index.php?rest_route=%2Fwp%2Fv2%2Fcomments&post=8606"}],"version-history":[{"count":8,"href":"http:\/\/www.imagist.com\/blog\/index.php?rest_route=\/wp\/v2\/posts\/8606\/revisions"}],"predecessor-version":[{"id":8610,"href":"http:\/\/www.imagist.com\/blog\/index.php?rest_route=\/wp\/v2\/posts\/8606\/revisions\/8610"}],"wp:attachment":[{"href":"http:\/\/www.imagist.com\/blog\/index.php?rest_route=%2Fwp%2Fv2%2Fmedia&parent=8606"}],"wp:term":[{"taxonomy":"category","embeddable":true,"href":"http:\/\/www.imagist.com\/blog\/index.php?rest_route=%2Fwp%2Fv2%2Fcategories&post=8606"},{"taxonomy":"post_tag","embeddable":true,"href":"http:\/\/www.imagist.com\/blog\/index.php?rest_route=%2Fwp%2Fv2%2Ftags&post=8606"}],"curies":[{"name":"wp","href":"https:\/\/api.w.org\/{rel}","templated":true}]}}