I’ll have to try the water on the board technique. (Water boarding?) Makes sense! I’ve been promoting rice flour for the final loaf shape for a while, and can attest it works well. So many good ways to achieve great bread!
Agree that "working wet" is the way to go for high hydration loaves, enriched doughs I find easier to work with an oiled board and hands, and I'll work dry with a little flour for the less sticky lower hydration doughs like pizza.
But please don't move the overall formula to the end, it is incredibly convenient to get a quick idea what the bread is all about by just looking at percentages compared to other doughs, not to mention easier for scaling. It's probably the first box I look at in a Modernist Bread recipe. You are realistically only reading the detailed instructions the first time making a dough but likely to use percentages over the recipe's lifetime.
Jul 24, 2022·edited Jul 24, 2022Liked by Andrew Janjigian
As someone who has been in the education field for a few decades, I've always been impressed by you as a learner--your passion for it, your curiosity, and your strategies for going about mastering something--and more recently, you as a teacher. It's very cool to see you lay out here so clearly the things you've recently learned and how that's changing (even temporarily) what you do--and making that learning visible to others. Thanks for letting me tag along for the ride--to DC and this longer journey we're on. ;)
Thanks for sharing your enthusiasm!!!! Sounds like a rejuvenating trip. No doubt Tara learned a thing or two from you, too.
I’ll have to try the water on the board technique. (Water boarding?) Makes sense! I’ve been promoting rice flour for the final loaf shape for a while, and can attest it works well. So many good ways to achieve great bread!
Agree that "working wet" is the way to go for high hydration loaves, enriched doughs I find easier to work with an oiled board and hands, and I'll work dry with a little flour for the less sticky lower hydration doughs like pizza.
But please don't move the overall formula to the end, it is incredibly convenient to get a quick idea what the bread is all about by just looking at percentages compared to other doughs, not to mention easier for scaling. It's probably the first box I look at in a Modernist Bread recipe. You are realistically only reading the detailed instructions the first time making a dough but likely to use percentages over the recipe's lifetime.
As someone who has been in the education field for a few decades, I've always been impressed by you as a learner--your passion for it, your curiosity, and your strategies for going about mastering something--and more recently, you as a teacher. It's very cool to see you lay out here so clearly the things you've recently learned and how that's changing (even temporarily) what you do--and making that learning visible to others. Thanks for letting me tag along for the ride--to DC and this longer journey we're on. ;)