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See page 98. After autolyse add retained water in 25g increments. Until you have about 50g left use some of that final bit to help incorporate the salt and the last bit for wetting bands for stretch and fold.
The technique works but I just cannot get the full hydration breads to not be a slop.
dancing james-
This is the situation I find myself in. I made a loaf which turned out OK but was still very sloppy. This was 70% hydration so at the lower end of the scale. Anymore water and I’d have had a soup.
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Thanks. 98 is what I was referring to, there's no mention of adding the water incrementally in those steps top left of the page. Then the bassinage thing appears contradictory in terms of when to add the salt. Weird.
At the weekend I added all the remaining water and it was pretty much swimming. Just ended up with an impossible sticky blob. In 12 months of this business it's the only time I've abandoned. This time round I managed 65g (including the 25g with the salt) before deciding it was enough. That still left ~150g remaining which seems like a lot, although she does acknowledge it varies with flour.
Managed to preshape it into something decent looking this time. Certainly feels full of air...
Light_EDDed
Brun
Vanessa Kimbell's Sourdough School book is v. confusing regarding water.
After using 70% of the total during the initial mixing, it's very vague about what to do with the rest. The section on salt says to add the salt followed by 25g water, but then simply says 'This is now ready for bulk fermentation". Absolutely no mention of what to do with the remaining 195g I have left.
There's a column on eau de bassinage but the way it's formatted doesn't appear to have any relevance to the above, as if it's an alternative technique. That mentions adding water incrementally followed by the salt, which obviously makes no sense if I've already added it first.
It's like it hasn't been proof read.