Mar 6 • Bread Banter 💬 🥖
Lowering hydration of BC Classic
I am transitioning to doing some of our sandwiches on our sourdough. No photos yet, but I reduced hydration to 70 percent and there was still a pretty open crumb. I want to keep it vegan, just the flours salt water and starter. Will try again lowering to 65 percent to try and tighten the crumb a little more. Any tips on how to make the bread pans nonstick? I used spray the first go around but think the smoke point must be 375 cause loaves were smoked after 30 minutes. Might keep it at high heat only for the first 15 then go down to 375 for a longer period of time.
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Lowering hydration of BC Classic
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