> >
> > Fred,
>
> Janet and Kenneth offered good advice. Don't handle the dough. Ease it
from
> it's proofing container and minimally shape. To which, I would add, be
sure
> to provide a warm final proof environment around 85-90 degrees F.
>
> Kenneth indicated low gluten flour as in: all purpose flour (as opposed to
> bread flour). The rye, spelt and whole wheat flours add husk material
which
> punctures the crumb and degasses the bread.
>
> I do OK with this at 68 to 70 percent hydration (and use lots of flour
when
> I handle the dough). I feed the starter twice the day before. You need an
> active starter and lots of it to push this loaf.



I wonder how much that is? 20 %, 30%, 40% starter of final dough? Any
suggestions?


> I don't mix much or knead
> much either. A long cool fermentation replaces the mechanical gymnastics
> (not to be confused with warm final proof).
>
> Someone else mentioned a hot oven. I'd shoot for at least 475. 500 F. is
> better. And I'd back off the salt a bit. Use half what you usually use.
>
> Have your good olive oil at the ready... you'll get there.
>
> Will
>
>
>
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