3 replaced http://i.stack.imgur.com/ with https://i.stack.imgur.com/
source | link

I'm a professional private cook in Rio de Janeiro. I also teach here. Fresh bread is a major part of my teaching regimen and I have successfully taught my students several different types of breads, everything from focaccia to Italian bread for bread bowl soups.

I recently had an opportunity to do some baguettes for a friend's French cafe and I've been working on the system. I use an 80% hydration recipe that involves many stretch and fold sessions with 45 minutes in between. Though I follow the instructions, I'm having issues with the dough being so wet at the end that it's impossible to shape correctly. It's so loose and visibly wet that it practically runs off the pan.

When I form the baguettes in the couche, they puff up a bit, but when I remove them and attempt to transfer to my baking stone, they just turn into flat bread and don't recover. The taste is great, but you can see from the slashes from the lame, that something isn't right. Plenty of bubbles and when I'm working it, it expands quite a bit during rest periods. But it's just too slack.

enter image description here

I'm using a typical type 1 bread flour. Here in Rio the weather is cool and humidity is very low right now. What is causing this?

I'm a professional private cook in Rio de Janeiro. I also teach here. Fresh bread is a major part of my teaching regimen and I have successfully taught my students several different types of breads, everything from focaccia to Italian bread for bread bowl soups.

I recently had an opportunity to do some baguettes for a friend's French cafe and I've been working on the system. I use an 80% hydration recipe that involves many stretch and fold sessions with 45 minutes in between. Though I follow the instructions, I'm having issues with the dough being so wet at the end that it's impossible to shape correctly. It's so loose and visibly wet that it practically runs off the pan.

When I form the baguettes in the couche, they puff up a bit, but when I remove them and attempt to transfer to my baking stone, they just turn into flat bread and don't recover. The taste is great, but you can see from the slashes from the lame, that something isn't right. Plenty of bubbles and when I'm working it, it expands quite a bit during rest periods. But it's just too slack.

enter image description here

I'm using a typical type 1 bread flour. Here in Rio the weather is cool and humidity is very low right now. What is causing this?

I'm a professional private cook in Rio de Janeiro. I also teach here. Fresh bread is a major part of my teaching regimen and I have successfully taught my students several different types of breads, everything from focaccia to Italian bread for bread bowl soups.

I recently had an opportunity to do some baguettes for a friend's French cafe and I've been working on the system. I use an 80% hydration recipe that involves many stretch and fold sessions with 45 minutes in between. Though I follow the instructions, I'm having issues with the dough being so wet at the end that it's impossible to shape correctly. It's so loose and visibly wet that it practically runs off the pan.

When I form the baguettes in the couche, they puff up a bit, but when I remove them and attempt to transfer to my baking stone, they just turn into flat bread and don't recover. The taste is great, but you can see from the slashes from the lame, that something isn't right. Plenty of bubbles and when I'm working it, it expands quite a bit during rest periods. But it's just too slack.

enter image description here

I'm using a typical type 1 bread flour. Here in Rio the weather is cool and humidity is very low right now. What is causing this?

2 apostrophes and paragraph breaks mostly
source | link

Why are my Baguettes orso flat bread?

Im Robert. ImI'm a professional private cook in Rio de Janeiro. I also teach here. Fresh bread is a major part of my teaching regimen and I have successfully taught my students several different types of breads. Everything, everything from focaccia to Italian bread for bread bowl soups. 

I recently had an opportunity to do some baguettes for a friendsfriend's French cafe and IveI've been working on the system. Im usingI use an 80% hydration recipe that involves many stretch and fold sessions with 45 minutes in between. No problem, I love the whole process.Though I follow instruction implicitly and Imthe instructions, I'm having issues with the dough being so wtwet at the end that itsit's impossible to shape correctly. ItsIt's so loose and visibly wet that it practically runs off the pan. 

When I form the baguettes in the couche, they puff up a bit, but when I remove them and attempt to transfer to my baking stone, they just turn into flat bread and dontdon't recover. The taste is great, but you can see from the slashes from the lame, that something isntisn't right. Plenty of bubbles and when ImI'm working it, it expands quite a bit during rest periods. But itsit's just too slack. Im

enter image description here

I'm using a typical type 1 bread flour. Im hereHere in Rio and the weather is cool and humidity is very low right now. Any thoughtsWhat is causing this?enter image description here

Baguettes or flat bread?

Im Robert. Im a professional private cook in Rio de Janeiro. I also teach here. Fresh bread is a major part of my teaching regimen and I have successfully taught my students several different types of breads. Everything from focaccia to Italian bread for bread bowl soups. I recently had an opportunity to do some baguettes for a friends French cafe and Ive been working on the system. Im using an 80% hydration recipe that involves many stretch and fold sessions with 45 minutes in between. No problem, I love the whole process. I follow instruction implicitly and Im having issues with the dough being so wt at the end that its impossible to shape correctly. Its so loose and visibly wet that it practically runs off the pan. When I form the baguettes in the couche, they puff up a bit, but when I remove them and attempt to transfer to my baking stone, they just turn into flat bread and dont recover. The taste is great, but you can see from the slashes from the lame, that something isnt right. Plenty of bubbles and when Im working it, it expands quite a bit during rest periods. But its just too slack. Im using a typical type 1 bread flour. Im here in Rio and the weather is cool and humidity is very low right now. Any thoughts?enter image description here

Why are my Baguettes so flat?

I'm a professional private cook in Rio de Janeiro. I also teach here. Fresh bread is a major part of my teaching regimen and I have successfully taught my students several different types of breads, everything from focaccia to Italian bread for bread bowl soups. 

I recently had an opportunity to do some baguettes for a friend's French cafe and I've been working on the system. I use an 80% hydration recipe that involves many stretch and fold sessions with 45 minutes in between. Though I follow the instructions, I'm having issues with the dough being so wet at the end that it's impossible to shape correctly. It's so loose and visibly wet that it practically runs off the pan. 

When I form the baguettes in the couche, they puff up a bit, but when I remove them and attempt to transfer to my baking stone, they just turn into flat bread and don't recover. The taste is great, but you can see from the slashes from the lame, that something isn't right. Plenty of bubbles and when I'm working it, it expands quite a bit during rest periods. But it's just too slack.

enter image description here

I'm using a typical type 1 bread flour. Here in Rio the weather is cool and humidity is very low right now. What is causing this?

1
source | link

Baguettes or flat bread?

Im Robert. Im a professional private cook in Rio de Janeiro. I also teach here. Fresh bread is a major part of my teaching regimen and I have successfully taught my students several different types of breads. Everything from focaccia to Italian bread for bread bowl soups. I recently had an opportunity to do some baguettes for a friends French cafe and Ive been working on the system. Im using an 80% hydration recipe that involves many stretch and fold sessions with 45 minutes in between. No problem, I love the whole process. I follow instruction implicitly and Im having issues with the dough being so wt at the end that its impossible to shape correctly. Its so loose and visibly wet that it practically runs off the pan. When I form the baguettes in the couche, they puff up a bit, but when I remove them and attempt to transfer to my baking stone, they just turn into flat bread and dont recover. The taste is great, but you can see from the slashes from the lame, that something isnt right. Plenty of bubbles and when Im working it, it expands quite a bit during rest periods. But its just too slack. Im using a typical type 1 bread flour. Im here in Rio and the weather is cool and humidity is very low right now. Any thoughts?enter image description here