This was at 80%. Higher hydration doughs above 85% can have a little more spreading due to excess water. But the idea is you want it to have be soft and pillowy. Visible bubbles is a good sign.
ALWAYS ALWAYS dust a little bit of rice flour to prevent dough from sticking, a little goes a long way.
by cinnamonspice111
5 Comments
Hi. Looks perfect.
And you put it in the banneton like that? I make round loaves so I’m not really familiar with shaping for the longer loaves.
It should feel plump, jiggly and fat.
depends on few things:
are you baking now or put in fridge
if putin fridge, what is yiur fridge temperature
what is your dough temperature
starter strength
gluten content
and more
which is why its hard to give you a short answer
Mine is still a sticky slime monster that can’t hold shape at the end of my bulk fermentation.