July 10, 2006 - 1:00pm
French bread- about 66-70% hydration, rise
A wetter dough needs a longer rise, but how long for dough with about 66% hydration level?
Does the poking with finger into dough method work well enough? Not sure what name that method has, but anyway... some suggest poking two fingers into the dough and if the indentation stays, the dough is ready for baking.
Looks like I have more bread for croutons again. Grrrrrr.
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Sorry to hear that. I think when the indent stays, be very careful with the loaf, it just might deflate. In a form, it is easy to transfer to the oven. Mine went too high yesterday, when I touched it, the indent stayed and started to sink. so I punched it down and let it rise in the casserole a second time, it took a little bit longer, but the loaf came out. I covered it with it's stoneware lid (with a tiny hole) and put it into a hot 220° c oven and set the timer for 45 min. I was worried it might not get brown. On sheet, it takes 30 min. It was medium browned and hollow sounding. No fuss.
I think after poking around, it is good to catch your loaf before the indent stays. (Know anyone with a big dog?) Try putting some whole caraway seeds, say a shot glass full into the next loaf, just for something different. And while you're at it flatten out your dough instead and cut it into triangles. Roll up from the flat side and let rise strait out. Brush with egg white and sprinkle with salt. Good with Goulash or cut lengthwise for ham and cheese. Caraway Sticks :) Mini Oven