You are reading a single comment by @dancing james and its replies.
Click here to read the full conversation.
-
https://www.sourdough.co.uk/glossary/bassinage/
The chef I recently spent a day with baking used to work with Dan Lepard. He only recommends two books on baking, Kimbell’s and Lepard’s
dancing james
Hmm ok - will have to look at that. My strategy for high-hydration doughs is to do the Dan Lepard thing of minimal kneading and handling, and relying on time and the wet dough for gluten formation. I then bake in cast iron; doesn't always make for a particularly photogenic loaf, but gives decent enough structure.