Hutchini? (poof)!

No, just plain all purpose unbleached. They keep to a single recipe of four
ingredients, the flour, water yeast and salt, they only use an eighth of a
teaspoon of yeast in the poolish, stressing the importance of using such a
small amount to let the flavors build, but then they go ahead and add more
yeast when making the dough. Switching to sourdough is easy enough to figure
in, what with all the info this group is so generous with. Its not a very
long DVD, an hour or so, so they don't get into different flours or methods,
they make all the featured breads from segments of the same batch of dough.
And as would be expected, you see allot of the stuff from their catalogue in
the process. Not having any opportunity to see anybody doing this live, it
makes for a pretty worthwhile "class".

Hutchndi

> wrote in message
oups.com...
> Hutchini,
>
> Thanks for the heads up. Did they work with whole wheat flours at all?
> Or did they most use their signature artisan flour?
>
> I looked at the web-site but did not see a table of contents.
>
> Thanks.
> Vicki
>
>
> HUTCHNDI wrote:
> > Just a heads up on this King Arthur DVD.
> > Anyone out there as new to bread baking as I am could do worse than
> shelling
> > out the 20 bucks for this DVD. I just got it this morning, I ordered
> it
> > because I was having a tough time grasping concepts from books and
> posts.
> > The featured baker never mentions sourdough, but artisan breads from
> a
> > poolish are shown quite nicely. Boule, baguette,and basket risen are
> all
> > there.
> > Being able to see what high hydration dough is supposed to look and
> handle
> > like in a DVD as opposed to a still picture or a description is like
> night
> > and day. It appears I have been adding way to much flour, I use cups,
> and I
> > dig down into the bin compressing the flour. I haven't been letting
> the
> > gluten relax enough before proceeding to the next steps, and hand
> kneading
> > of the wet dough is allot different than what I have been fighting
> with. A
> > tip about steam in the oven is nice also. A cast iron frying pan is
> used,
> > filled with lava rocks for more heating surface, the steam is
> intense.
> >
> > I am sure it would be worthless to any of you seasoned bakers, but to
> > someone like me, I am glad I spent the cash.
> >
> > Hutchndi
>