Help!
Despite numerous attempts carefully following the instructions in the book, Tartine Bread I cannot get my dough at the end of bulk fermentation stage to be manageable and more particulary as developed as that in the photographs in the book or the Chad Masterclass with Claus Meyer.
Chad makes the dough look so manageable in the video. My dough is impossibly sticky and there is no way I canshape and knit the dough as he does. The top surface of the dough appears very wet and simply does not appear as well hydrated.
Does anyone elase have this problem and if not any ideas how I can sort it and move on - I love the bread from Tartine but it's a long way from Bath, UK to San Francisco for a daily loaf.
Thanks
Baz F
Hi Baz,
The high hydration dough can be quite sticky, and many of us have had issues. Have you read Tom's introduction: http://weightloss-slim.fit/node/28670/introduction%3C/a%3E ? Lots of discussion as well as steps to build up to the Tartine recipe, if you're new to high hydration doughs.
And here's this recent thread on the same topic: http://weightloss-slim.fit/node/28760/tartine-dough-very-sticky%3C/a%3E%3C/p%3E%3Cp%3EGood luck,
-Don