When I “accidentally” turned our focaccia dough into 120% hydration (original is 78%). I wanted to see how far I can push the water before it breaks. This requires gentle folding and brief fermentation. I made a baguette and ciabatta with it. It has some cooked potatoes (same benefit as Tanzhong). A small percentage of semolina and rest is all purpose and bread flour.
by trix_the_great
13 Comments
Whoa!
Looks like some really good pan de cristal(glass bread) looks great
Yes.
Can’t wait to see a 0% flour sourdough
Hope you don’t like any kind of butter with bread
Beautiful !
Beautiful. Like lace..
How the hell do you fold soup?
“I hope you’re hungry…for NOTHING” (pls tell me someone knows what I’m talking about)
Hmmmm, parasites?
WOWZA
I think you mean 90% flour
Now with even more air!