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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.
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?
Mick asks: << Anyone have any techniques for forming loaves with highly hydrated doughs? >>
A technique that is different than the one posted in the link is to not be touching or forming the dough late in the proofing sequence. My few good results were had at 78 percent hydration using high protein white bread flour. After mixing and kneading, let rise several hours in mixer bowl. Then after giving a few folds with the spatula, pour the dough onto floured parchment and push it into rough loaf shape without the normal folding. I kept the portions small at 12 to 16 ounces. Flour the tops. Used dish towels under parchment to minimize spread. Then baked on 500F Stone after 1.5 to 2 hours second rise. Else it would lose its pizazz like the one in the photo.
> A technique that is different than the one posted in the link is to not be > touching or forming the dough late in the proofing sequence. > My few good results were had at 78 percent hydration using high protein white > bread flour. After mixing and kneading, let rise several hours in mixer bowl. > Then after giving a few folds with the spatula, pour the dough onto floured > parchment and push it into rough loaf shape without the normal folding. I kept > the portions small at 12 to 16 ounces. Flour the tops. Used dish towels under > parchment to minimize spread. Then baked on 500F Stone after 1.5 to 2 hours > second rise. Else it would lose its pizazz like the one in the photo.
> Ed
Thanks for that, Ed. There's obviously no point in continuing to use a banneton. I was thinking of pouring the dough onto the baking sheet in strips like ciabatta but I might well try your method as well.
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