Recipe:
I fail at anything above 73 percent hydration
450 Bread flour
50 Semolina flour
100 Levain
335 water
13 salt
Threw everything in stand mixer on medium high until it looked like those wonderful YouTube videos.
4 folds hour apart each and 12 hours in fridge for cold ferment
Cooked on pizza stone 485 20 minutes steam and set oven400 another 20 minutes
by darklab1
5 Comments
It looks really great! I am far from an expert but i would definitely enjoy eating this bread!
Jeez. Utterly stunning. Look at that friggin ear!
perfect.
This is great! Why do you think you’ve failed?
Beautiful!!!!!
I have been baking bread many years but just started with no-kneads a few years ago. I too have an unexplainable barrier at 75% hydration. I get lovely loaves up to that point. Beyond it, flatter loaves. I use the same flour and methods (King Arthur Baking) only working at different, lower temperatures than their bakers. Have tried at least once a month making Pain de Campagne at 80%. Nope, just going to stick with 75% and lower from now on. Not sure why I can’t do it easily, but somehow while the dough looks gorgeous, develops properly, and ferments properly, nope – just low loaves!