As for many of the French and Italian style breads that I make, the dough for wild yeast bread is quite slack. I knead it by hand. It isn't as difficult as it might seem... A dough scraper is very helpful (I think it's essential) when kneading slack dough. Use it to clean the board, fold the dough in half and give it a quarter turn as best you can. A big advantage is that the hand holding the scraper stays quite clean.
This is how slack dough looks after hand-kneading for about 5 minutes. It still resembles porridge. Fear not. Use the dough scraper to maneuvre the sloppy mess into your rising bowl. Scrape your hand off as best you can and cover the bowl. Let it rest on the counter for 20 to 30 minutes. (See how the dough scraper has pretty much completely cleaned the board.)
After the dough has rested, it's time for its first turn. Scatter a dusting of flour on the board (I use a flour wand) and pour the dough onto the board. Don't worry that it still looks like porridge. Wash and dry the rising bowl.
Slip the dough scraper under the right side of the dough in preparation for gently folding the dough in half.
The dough is now folded in half. Gently pat any excess flour off.
Slip the dough scraper under the bottom side of the dough in preparation for gently folding the dough in half again. Fold and continue to the left and top of the dough.
Maneuvre the dough back into the clean rising bowl. You'll see that it looks a little less porridge-like. See how the dough scraper has pretty much cleaned the board. Cover the bowl and let the dough rest in a draft-free area on the counter for another 20 to 30 minutes.
After the dough has rested, it's time for its second turn. Scatter a dusting of flour on the board and pour the dough onto the board. It already looks less like porridge. Wash and dry the rising bowl.
Gently fold the dough in the same way as before starting at the right side and working around all four sides. Gently pat the excess flour off.
Put the dough back in the clean rising bowl to rest for another 20 to 30 minutes.
One more time, after the dough has rested, it's time for its third turn. Scatter a dusting of flour on the board and pour the dough onto the board. It is still quite loose but looks much more like dough. Note how the dough just pulls away from the bowl. If it sticks, use a (clean) finger or rubber scraper to gently pull the dough out onto the board. Wash and dry the rising bowl.
Gently fold the dough in the same way as before starting at the right side and working around all four sides. Gently pat the excess flour off.
Now the dough looks smooth and will still be quite soft. Use the dough scraper to gently put the dough back into the clean rising bowl. Cover and allow it to rise in a draft-free area on the counter to about double (another couple of hours or so, depending on the temperature of the kitchen).
Once the dough has doubled, gently release the risen dough onto the generously floured board.
Divide the dough into two and shape into two rounds and place on parchment paper covered peel. Flour the rounds and cover with plastic. Allow to rise in a draft-free area on the counter til just doubled. Placing cookie cutters on the shaped dough as it is rising etches a design on top of the bread. They also help to keep the plastic from sticking to the dough.
When the shaped bread has doubled, liberally spray with water and bake at 400F in a preheated oven for 40 to 50 minutes. To make sure the bread is fully baked, check that the internal temperature of the bread is 210 to 220F - around 100C. (I use a meat thermometer.) Place the baked bread on a footed rack and allow to cool completely before cutting. The bread continues to cook as it cools.
See how the cookie cutters have etched a design on top of the bread.
In 2009, I discovered the wonders of using an inverted roasting pan placed over the baking bread to promote oven rise. The difference in height is remarkable!
