A pro-baker formula for the Foricher "Traverse" loaf is styled on a traditional Tuscan loaf: it has very little final shaping: cut from the bulk of dough and stretched after the final proof to the shape required.

 

Method:

Mix the flour, 6L water, yeast and starter.

Leave to autolyse for at least an hour at room temperature.

Mix the remaining 0.5L water with salt until the dough becomes smooth (low speed about 10 mins and medium for 2 mins - at 23C).

Allow to proof for 30 minutes.

Scale into fermentation troughs in mulitples of the desired loaf (e.g. 5kg in one tub for 5 x 1kg portions).

Retard at 2-3C overnight

Gently tip the trough onto your table.

Using a dough cutter, divide the dough into the desired portions.

Pull gently to desired length

Rest on your baking tray for about 1 hour.

Bake at 240C.