This week-end was a marathon after I borrowed a book which
came with a DVD. It is titled Dough by Richard Bertinet. I was inspired to
try out the fougasse and epi after watching the DVD. At the same time, I was
experimenting with the Detmolder 3 stage system of sourdough bread making.
The Demolder 3 stage method requires a temperature controlled regimen
over 30 hours and needless to say, the scheduling was tricky enough without
the complication of another batch of bread. However, I needed to practice my
shaping. I ended up with a fougasse, 2 epis, 1 baguette and a batard and 2
of Jeffrey Hamelman's 70% rye breads using the Detmold 3 stage system.
I did not follow the recipe given in the book. Instead, I
used a 75% hydration formula with an overnight retard. From the results, I
definitely need more practice with the shaping. Part of the problem was in
the proofing. Trying to juggle too many bread was a problem. The epis were
over-proofed by the time I loaded them into the oven.