Cutting into my 82% hydration mini loaf (170g flour)!

Crumb shot: https://i.imgur.com/UiHlQeA.jpeg

I've been making some high hydration loaves recently just for fun, but I'm going back to making 70%-73% loaves because

1. I find high hydration loaves (80%+) to be really not filling. I don't feel full at all eating 2 slices from a high hydration loaf, but 2 slices from a 70% hydration loaf is enough to sustain me for the whole morning. Makes sense considering there's so much less flour in a high hydration dough.
2. Super hard to slice. When properly fermented, high hydration loaves are so soft that it makes it really hard to slice it without squishing the bread. It didn't help that I deliberately chase after extra thin crust.
3. The crumb is just way too soft. Yes there is such thing as too soft when, unless I really toast it, it's hard to spread butter, peanut butter or spreads that are rather thick in consistency.
4. Really hard to score. Sure, it's much harder to get an ear, but more practically, the action of scoring can deform the dough a bit and the blade would stick to the dough

Recipe

• 100% flours (170g)
• 80% water (136g; total hydration, with starter counted: ~82%)
• 20% starter (34g, at 100%)
• 2.3% salt (4g)

–

1. Mix all ingredients. Rest 30 minutes
2. 3 sets of S+F, 30 minutes apart
3. Bulk fermentation
4. Final shape + Proof
5. Bake covered at 450F for 35 minutes. (Note: I bake covered until light brown for extra thin crust. If you prefer thicker crust, bake covered for 20 and then uncovered until it reaches your desired colour.)