Re: Bread With Holes

Janet Bostwick wrote:
> 
> Some good Ideas.

Ed, In addition to Janet's good suggestions I will pass on a
discovery that surprised me.  I found that some extra mechanical
development helped at times when I was going for big hole bread. 
I typically use minimal kneading for sourdough and you would
think that higer hydration bread would require even less, but it
seemed to help.

You probably already know this but I will write it for those who
may not.  You can hand knead higher hydration dough right in the
mixing bowl.  The dough will pick up less flour than if you knead
on a board.  To get started you can very lightly dust flour
around the rim where the dough meets the bowl.  Then you can
plunge your hand down the side of the bowl and pick up dough and
move it to the center.  If you are quick, the dough will not
stick to your hands.  There are other ways , but that is the one
I like best.

Regards,

Charles
-- 
Charles Perry
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