my boyfriend and I couldn’t stop laughing it’s a disaster
(last pic is my usual 70% hydration dough for comparison)
(1000g protein flour
230g starter
850 ml water
20 g salt
4 sets of stretch & folds
7 hour bk in total
2 days in the fridge)
by glitterplantz
20 Comments
You wanted one boule, got two batards instead, win-win.
The top looks really pretty 😍
i was so confused lol
I would cry
I thought that was icing on your loaf
Is that melted plastic?
I’m sorry this is so fkn funny 😆
I’m CRYING laughing, tysm 💀💀
Nailed it!
Yeah, pretty funny! This is the old school r/Sourdough type posts.
I do have to ask why 85%? and when you add the start it was closer to 87%. I messed up a couple years ago and did one that was around 92% but with a ton of work I did get it to bake up like a normal loaf. It takes a ton of work to get that much water to work and you need flour that isn’t totally oversaturated at that point. You could have kept working the dough until it wasn’t runny.
I know a few professional bakers who, in about 2019, got started on a “who can do the highest hydration” contest. I think they topped out over 100% hydration, but they really knew what they were doing and admitted it was an insane amount of work to get it to work for them.
Your 70% hydration loaf is a beauty, by the way.
Nailed it.
Honestly not the biggest disaster I’ve seen on this subreddit.
My go-to focaccia recipe is 84% hydration. I can’t imagine trying to bake that as a boule 😆
If that’s sugar icing you’ve shaped to look like a melted swing, you’re a genius.
Did you try using pancake mix
Nailed it
I feel your pain. This happened to me recently with a cake I was baking the parchment just floated all up inside it. 🤦♀️🤦♀️🤦♀️ Keep at it and keep your sense of humor. 😎
I began laughing when I saw the pics, got myself together and began laughing at your admission you and your boyfriend couldn’t stop laughing. It’s a journey my friend, and sometimes there’s a speed bump or 20. Thank you for sharing with us! 🙂
I wouldn’t put the sling inside the parchment
Your inclusions look a bit sketchy…
How did you melt the silicon? What temp did you cook at? Crazy.