Sourdough

I'm hoping this will upload, a video I did a couple of weeks ago with a high hydration slap and fold bench technique.

https://www.youtube.com/watch?v=RYbBLdA7hWg

Let me know if it doesn't link. I was wetting my hands after every few fold and turns.

I think your slap and fold technique is attracting the wrong sort of comments.   

I'm hoping this will upload, a video I did a couple of weeks ago with a high hydration slap and fold bench technique.

https://www.youtube.com/watch?v=RYbBLdA7hWg

Let me know if it doesn't link. I was wetting my hands after every few fold and turns.

I think your slap and fold technique is attracting the wrong sort of comments.   

Well, there were two comments in no time at all but, they seem to have disappeared from my timeline so I'm not sure if youtube bots remove them. There are no comments now as far as I can tell. Having never used youtube to do anything but search for videos it's all a bit new to me. You are right though I should be more aware of how I title it even though that is technically the correct terminology. 

I reported the comments as spam, so that's probably why they disappeared. I was impressed by your technique though. Slap and fold always seems to end with me scraping the wet mess off my hands and kitchen surface, rather than a nice smooth chunk of dough!

Thank you Proserpina, I love being part of a collective garden brain you can always rely on the fact that someone with more knowhow will be along soon.

The key to this technique is to wet the surface and your hands first, that way nothing particularly sticks. Not too much water though as you don't want to massively increase the hydration.

Its a pity they've gone. i wanted to wind you up about them.

Nice looking loaves Mikey
I’ve not tried the water/slap method so for my next loaf I’m going to give it a go Instead of my usual way of folding in the bowl after covering my hands in olive oil. Your way does produce a good crumb

I'm making a sourdough of sorts tomorrow. Weighed the starter (off the top of radiator to get it going after a few days in fridge). It weighed 330g and first mix called for 150g starter, 300g flour and 450ml water. So I do 330 -150 gives 180 or 90g flour and water each too much so I added 210g flour and 360ml warm water to get the right weight (360g water easier to measure with a scale so do that).

I'll leave that now in large bowl covered with damp dish-cloth over-night.

In the morning is where I'll cheat a little sometimes. Before doing anything though, I take a spoonful of the mix for my starter for next time. I'll weigh out 1200g flour and rub in 30g sugar, 12g salt and 30ml olive oil and add this. I'll also add a teaspoon of dried active yeast started in a jar and 450ml warm water. Leave to rise then knead (using flour) once and leave to rise again. Knead and split between 3 loaf tins and bake of 38min. when nicely risen. I use 50-50 wholemeal/strong white flour.
Sometimes I don't add the yeast. It takes longer to rise and has a stronger flavour. In this case, I cover the tins with foil for first 30min then bake for another 15minutes.

I'm meeting my daughter for a walk tomorrow so could be evening before it goes in the oven.

Bread just out of oven now. kneaded a couple of times during the day. First time the dough was very like normal sourdough, secont more like a yeast dough.

First pic is the sponge at 10am this morning before adding the extra flour and yeast, the second is the loaves cooling now.

Could have put them in oven a lot sooner but not in any hurry today.

          

Latest bread not long out of oven. No added yeast this time, straight sourdough. I treat it as I do normal yeasty bread: 2 kneadings after mixing then into bread tins and left to rise (this time of year on a radiator. They went into oven with rounded tops but came out a lot flatter. Not sure why but it tastes ok which is the main thing. 
Due to the lockdown, there is a bit of clutter in the background (not had a visitor to require tidying for a long time).

   

Looks a lovely loaf Mark.......now where is that butter