Tried my hand at ~86% hydration with supermarket white flour (11.7% protein). A bit gummy to be honest but delicious none-the-less. Was fun to experiment.
300g white flour, 250g water, 150g levain, 8g salt, 3g diastatic malt.
1hr autolyse. Mixed in levain with stand mixer. 30 min later added salt. Some stretch and folds, laminate, couple of coil folds. Total bulk ferment 13hr. Dough temp around 20C. Cold proof overnight.
Preheated bread oven to 245C for 30 min. Baked at 230C 25 min lid on, 220C 23 min lid off.
by Next_Preparation363
2 Comments
Beautiful loaf! What’s the malt for?
It looks like a successful experiment – a good bake!