Baking Challenge Is A Go!
Today I’m being the “Brave Baker”. I’m experimenting with making @Henry Hunter ’s Fool Proof Sourdough Loaf. I’m making two loaves. One made following his recipe but adding jalapeño, bacon and cheddar inclusions. The second loaf is also Henry’s Fool Proof loaf but I increased the water to make it a 80% hydration loaf which means I added 400g of water instead of 375g. This higher hydration loaf will be made with all the flavors that I usually add to my grilled cheese sandwich which are Italian herb seasoning, black pepper and parsley. I’ll save the cheese to put on the bread when I toast it. I can tell you right now that the Rubaud method is no joke!!! It’s something serious! You need good strong biceps, wrists and hands and for goodness sakes don’t watch the clock because time STOPS. 🤣🤣 Anywho, I promise to let y’all know tomorrow how this experiment turns out…. Good or Bad, I’ll tell my story.
P.S. I can tell you the the doughs feel completely different. I mixed them both really well and did the fermentolyse. When it was time to add salt I noticed that my higher hydration loaf already had bubbles. Then when I did the Rubaud method, another clear difference. Then lower hydration dough was stiffer and felt heavier than the other dough. I think I did a better job with the Rubaud on the higher hydration, maybe because I felt more comfortable with the method or it could have been because of the silkiness of the dough. With the coil folds both doughs felt smooth and had a few bubbles but that higher hydration dough just seemed to handle better, easier. We’ll see what happens with adding inclusions, shaping, cold ferment, scoring and baking. Stay Tuned!!
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Baking Challenge Is A Go!
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