Apr 22 • 🏆 Show Off Your Bakes
On my way to my Sourdough Anonymous meeting… I noticed some new loaves on the cooling rack.🫣
Same recipe with a small hydration increase and I extended bulk fermentation a little.
FORMULA: 100/73/2/25
RECIPE = 2 loaves
945g bread flour
105g WW flour
726g warm water at approximately 105°f if your flour/salt/starter temperature is near 70°f before mixing. Desired dough temperature after the slap and folds and bench rest are completed… 84°f.
300g Hank/levain… 100% hydration / 50% bread flour/25% whole wheat flour/25% dark rye flour.
24g salt
Total dough weight = 2100g
I’m testing to see if I can move my hydration up to 73% to determine if beginners could handle the slight difference in the dough. Lower hydration dough is easier for beginners. Plus I wanted to see how my new High Gluten flour would handle the rise to 40% rise instead of my 30% rise I used with King Arthur flour. The gluten structure held up nicely. I got good oven spring, nice ears and pretty blisters. I have to wait to inspect the crumb.
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On my way to my Sourdough Anonymous meeting… I noticed some new loaves on the cooling rack.🫣
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