Bread

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Light_EDDed

This is all very interesting indeed. I’m looking at an enamel roasting post to keep the crust soft.

I will also be adding the water slowly. The thing is once it’s wet how do the dough keep it’s structure.

I’m reducing the water and you are adding more!

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Thrustvector in reply to @Light_EDDed

I think James' point is that if you add the final bits of the water in stages (bassinage?), you get a higher-hydration dough that handles like it has lower hydration, so the best of both worlds.

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dancing james in reply to @Thrustvector

Yep, that is my experience

It is a little more time consuming but the results are better rise, better crust and improved crumb.

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