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Today's segment is why I started this course: after trying to make french / baguette type bread several times and failing, I decided to concentrate on it for weeks. Eventually I had an epiphany: french / rustic etc. bread is NOT like granny / sandwich bread, or pan rolls or pizza dough. It is a different thing.
So today's chapter is that epiphany written down into a couple hundred words: French Rustic Baguette Italian bread theory.
https://www.youtube.com/watch?v=BJEHsvW2J6M
^^ Sourdough people: this is a fantastic 20 minutes. He slashes the dough at 17:45 but he doesn't say how important that is. I agree with everything he presents here - including the metal scraping blade. with wet dough like this it is a necessity. The previous video showed dude using a plain pillowcase for his couche - I use a plain piece of cotton broad as well. Flour it well of course
Nichole asks: Is there a pizza dough recipe?
Jen Dubé-Smith posts one (insert graphic here) I use my Kitchenaid stand mixer but you can do it by hand. I have a busted wrist so I can’t hand knead.