Return to Barry Harmon's Artisanal Artisan Bread.

Dough after 45 min fermentation. The dough then went back into the bowl to ferment for 45 minutes. Here's the dough after the first fermentation and ready for a dough-hook fold. A dough-hook fold is just dropping the dough hook into the dough and giving the machine a few revolutions. Turn the dough over and repeat. It's not as gentle as a Hamelman fold, but it works wonders nevertheless.

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