I actually have the book called crust. It is packed and I could not remember. I always make wet dough, stretch and fold with long fermentation. No bread like it. Been making bread for over 50 years, grandfather was an artisan baker so I guess it is in the genes
Richard Bertinet. I was looking for a video of how to deal with very wet dough - husband insisted on making bread because I'm ill. He madeup his own recipe, too much water. I found this one: www.youtube.com/watch?v=cbBO4XyL3iM&feature=youtu.be Richard Bertinet has also made some videos for Waitrose, and others on fancy patisserie. Plus books. I like to watch him working. And husband actually watched the video and his bread turned out well .