Editing revision 1 of French Rustic Baguette Italian

This page discusses the principles of French / Rustic / Baguette / Italian bread. After making sandwich bread, rolls, cinnamon rolls etc my whole life I discovered that this is an entirely different thing, and that to try to apply success principles from granny / tall / sandwich bread will guarantee failure. This is more different than bread dough is from pizza dough, almost as different as biscuits are from bread. Here are five main things I didn't know about: * It is a completely different way of making bread, a completely different bread. * The dough is not kneaded; it is stirred and then folded a few times while rising * Do not add flour as you stir / knead until "the dough forms a smooth ball" * The dough is much slacker or wetter than granny bread - it will stick to your hands if they're dry, so wet your hands * When you put the flour on the dough during shaping is important because that's where the thick skin will form. * The "couche" if you use it, also puts more flour in contact with the skin * The slashes are functional * It doesn't have to be a lot of work ===Principle=== The principles of these breads is that * a tough outer skin forms on the dough for the last rise which acts as a balloon, which is * inflated by very soft dough inside and * is allowed to open up by the slashes just before baking The video, [https://www.youtube.com/watch?v=m08i8oXpFB0 How to make French Baguettes at home by John Kirkwood] is extremely helpful to learn the handling and shaping method. He uses commercial yeast but the handling and shaping is the same, just spaced out more.

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