78% hydration dough experiments… Batch A and Batch B

Gaylord Foreman

5d • 💬 General Discussion

Batch A risen to 55% and then cold proofed overnight. I will bake it tomorrow morning.

Batch B risen to 70% and baked this evening. Crumb shots tomorrow.

June 30, 2026

Experiment… 78% hydration open crumb attempt: BATCH B - baked same day, tonight

Formula: 100/78/2/10 With 100% hydration starter

Recipe: 2 loaves

540g high gluten flour

540g all purpose flour

816g water I held back 36g water to dissolve the salt to be added after the Fermentolyse

240g Hank = 120g h20 + 60g HG flour + 30g WW flour + 25g dark rye flour = 10% of total flour weight.

24g salt

—————-

2160g total weight

600g HG flour = 50%

540g AP flour = 45%

30g WW flour = 2.5%

30g dark rye flour = 2.5%

——————————————-

5:00pm: mix using warm water… for 1 hour Fermentolyse. Dough temperature 86°f.

6:00pm: add salt & water. Do through mix using pincher/Rubaud/slap & folds methods. Bench rest 25 minutes. Dough temperature 84°f.

6:30pm: slap & folds. Dough temperature 83°f. Bench rest 25 minutes.

7:00pm: coil folds. Passed the windowpane test. Put dough in cambro + put cambro 4.5” on heat pad set at 82°f. Dough has risen 12%. Dough temperature 80°f. Keep heat pad warm until dough has risen 55%.

7:30pm: 4.75” = 19% rise

8:00pm: 5” = 25% rise

8:30pm: 5.5” = 38% rise

9:00pm: 6.2” = 55% rise

9:35pm: 6.8” = 70% rise.

9:40pm: divide into equal portions + preshape + cover with mixing bowls. Bench rest 20 minutes.

10:00pm: final shape + put in bannetons + bench rest 10 minutes + lace bottom seam to add surface tension + room temperature final proofing.

10:22pm: put dough on preheated baking steel at 510°f unscored. Bake shell on for 7 minutes. Remove shell, score dough, replace shell and continue baking as normal.

10:42pm: remove shell so the crust can brown and the interior continue baking until it reaches 205/210°f.

11:03pm: interior temperature 210°f… transfer loaf to cooling rack. Reheat baking steel to 500°f.

11:25pm: put loaf #2 onto the steel, unscored. Bake 7 minutes shell on. Remove shell, score dough, replace shell and bake as usual.

11:45 pm: remove shell so the loaf can brown while the interior continues to bake to 205/210°f.

12:05pm: transfer loaf to cooling rack…

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June 30, 2026

Experiment… 78% hydration open crumb attempt: BATCH A - cold proof overnight in fridge

Formula: 100/78/2/10 With 100% hydration starter

Recipe: 2 loaves

540g high gluten flour

540g all purpose flour

816g water I held back 36g water to dissolve the salt to be added after the Fermentolyse

240g Hank = 120g h20 + 60g HG flour + 30g WW flour + 25g dark rye flour = 10% of total flour weight.

24g salt

—————-

2160g total weight

600g HG flour = 50%

540g AP flour = 45%

30g WW flour = 2.5%

30g dark rye flour = 2.5%

——————————————-

2:30pm: mix using warm water… for 1 hour Fermentolyse. Dough temperature 86°f.

3:30pm: add salt & water. Do through mix using pincher/Rubaud/slap & folds methods. Bench rest 25 minutes. Dough temperature 84°f.

4:00pm: slap & folds. Dough temperature 83°f. Bench rest 25 minutes.

4:30pm: coil folds. Passed the windowpane test. Put dough in cambro + put cambro 4.5” on heat pad set at 82°f. Dough has risen 12%. Dough temperature 80°f. Keep heat pad warm until dough has risen 55%.

5:00pm: 4.75” = 19% rise

5:30pm: 5” = 25% rise

6:00pm: 5.5” = 38% rise

6:30pm: 6” = 50% rise

6:53pm: 6.2” = 55% rise.

6:53pm: divide into equal portions + preshape + cover with mixing bowls. Bench rest 20 minutes.

7:13Pm: final shape + put in bannetons + bench rest 10 minutes + lace bottom seam to add surface tension + in fridge for overnight cold proofing.

Batch B loaves…

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78% hydration dough experiments… Batch A and Batch B