Tried my hand at a blueberry lemon boule today and at first glance it appears to have turned out decently enough. I would love some tips to help with shaping super wet dough…the hydration was more than I am used to as I used sugar along with the blueberries, and I forgot to coat the blueberries with flour to help absorb some of the extra moisture. She just came out of the oven an hour ago so I have yet to check the crumb.
Recipe:
100g active starter
350g water
500g flour
10g salt
Mix and let sit one hour, then stretch and folds every 30 minutes x4. Bulk ferment on counter until ready to go.
Added in blueberries and lemon zest mixed with sugar during lamination. Attempted a sloppy coil fold and bench rested for 30 minutes before final shaping.
I did an hour in the freezer for a quick cold retard to help with scoring.
Baked at 450° for 40’ with lid on, and 15’ at 425° with lid off.
Topped with a honey wash and sprinkled with some leftover sugar and lemon zest.
by hill_atc
1 Comment
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