This is Jim Lahey's method. Lahey said this part is so easy a six year old could do it. But he's talking about mixing the dough, not measuring it, and certainly not talking about the 500℉ oven here.
It sits overnight with scant yeast to start off slowly as possible
The dough is wet and floppy like a water balloon.
2 comments:
The previous post asked a question about crust being too thick. Question removed, I think because I didn't answer right away.
The crust usually is thick when baked this way, I don't know why it wasn't so much this time. I think it is because I formed a thin skin by stretching and folding and pinching. In the NYT example, the dough is simply stretched and folded, kind of plopped carelessly. This skin was formed more carefully as boules are, a brief second proof which is omitted from the NYT video, also this dough used a lot of powdered milk in place of egg. Those things are the only things I can think of.
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