Moro is a Spanish/North African restaurant in London. Their sourdough
recipe comes from their cookery book and is at about 80%
hydration. My
slightly modified version can be found at
http://www.breadbakers.net/viewtopic.php?t=34 Not being a specialist bread book it suggests using tins as opposed to
the traditional round shaped hearth bread. This I have successfully
done a number of times including using a fluted ring mould to produce
a jokey birthday "cake" complete with candles.
This weekend I thought I'd be brave and let it rise in a banneton
which I use all the time with lower hydrations. I also used rice
flour for the first time to dust the banneton and can confirm its
effectiveness in preventing sticking.
However, on turning out the dough for baking it had no structure and
spread right across the baking sheet producing a flat loaf barely
three quarters of an inch high
http://aol.photobox.co.uk/public/detail.html?c_album=350781
I'm not really bothered about this – it produced a really good flat
bread – but a photograph in the Moro cookbook shows a low, round,
traditional looking hearth bread. Anyone have any techniques for
forming loaves with highly hydrated doughs?
Bets wishes,
Mick