1d (edited) • 💬 General Discussion
Today’s baking…
Three loaves.
Same dough. Same system. Same bulk rise.
Only difference?
Water… and what you do after bulk.
This morning’s same-day loaf (front) was an experiment at 72% hydration using a new flour.
Out of the oven in 3.5 hours.
Back left is the sister loaf — same dough, cold proofed overnight.
Less oven spring, more flavor.
Back right is a 77% hydration Tartine-style country loaf.
Also in the fridge within 3 hours. Also under a 4-hour total process.
All three loaves:
- Same base formula
- Same inoculation
- Same temperature
- Bulk fermentation stopped at 30% rise
That part matters.
Because bulk fermentation isn’t about time…
it’s about how much gas you leave in the tank for the oven.
Each loaf had a sister so I could compare:
- Same-day vs overnight
- 72% vs 77% hydration
- Controlled fermentation vs extended fermentation
What I’m learning:
Hydration changes the personality of the dough…
but fermentation control determines the outcome.
I can run this system anywhere from 65% to 100% hydration
and shape it into whatever I want — boules, batards, baguettes, pizza, focaccia.
Not because I follow different recipes…
Because I understand what the dough is doing.
All sourdough is flour, water, salt, and starter.
I just use one system…
and adjust the variables.
Hank makes the bread.
I’m just the Fermentation Manager. 👨🍳
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Today’s baking…
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