Re: OT: "I'm Worried About Graham". 🙏

Graham wrote:

On 2024-11-09 11:13 a.m., Graham wrote:

On 2024-11-08 7:19 p.m., Michael Trew wrote:

 
This is a bread that stretches your bread-making skills to the limit,
it has a hydration of 110% in contrast to 60-65% for normal breads
 
Cocodrillo
 
Direct method, lean rustic dough, commercial yeast. Days to make: 1.
 
Yield 4 small-medium loaves.
 
500 gm white BREAD flour.
550 gm warm (30C) water
1 1/2 tsp instant yeast
10 gm salt
 
Mix until roughly combined, with the paddle, and rest for 10 min or
so.  Still with the paddle, beat the hell out of the glop on
medium-high until the dough is slapping around the bowl and clearing
the bottom completely. This will take about 25 - 30 min and nothing
much will happen for at least 15-20. You may have to stop the mixer
occasionally to let it cool down!
 
Tip the dough (glop) into an oiled bowl or similar, I use a
cylindrical, transparent, polyethylene food container with a tight
sealing lid which makes it very easy to see the progress of the rise,
and leave, tightly covered, to triple. It MUST triple or this recipe
will not work!
 
Pour onto a well floured surface, shake more flour over, divide into 4
rough squares and plump, them up by sliding an angled bench knife
under the dough. Shake flour, generously over the loaves and their
surroundings and leave until extremely puffy and wobbly, about 45
minutes - just about right for heating the oven to flat out max with
a pizza stone or tiles. Take no prisoners.
 
Using a floured bench knife free each loaf from the counter and,
gently, flip it over, pick it up, using floured hands and, gently,
stretch it to about 10" long and onto a peel, Superpeel or parchment.
The dough very nearly stretches under its own weight. You must move
quickly. It will look as if you've totally and permanently deflated
the bread. Trust me but I've actually done this stretch 'n' bake
several times and it always works.  Straight into the raging oven,
down to 220C after 10 min, bake to internal temp at least 96C and you
can go as high as 98C if the crust doesn't brown too quickly. You
will not believe the oven spring. I bake the bread in 2 batches. The
bread will pass the "thump the botttom" test long before the bread is
cooked - You Have Been Warned!

Hat's off to the Master!  I tried to tell 'D' that you were better but
he didn't believe me.

I have pushed higher hydrations with a bread machine but no place close
to yours.  It's the set timeframes that cause the problem.  Ah well,
mine are good.