Hi everyone 🙂 I tried my hand at a lower hydration loaf to see how it compared to my usual 75% hydration. (forgot to take an untoasted crumb shot before making a grilled cheese)
- 235g water
- 350g Robin Hood bread flour
- 110g starter (accidentally put too much)
7g Diamond crystal Kosher salt
Combined everything and let sit 30-45 minutes
Coil folds: 4 rounds ~30 minutes – 1 hr apart
Counter rest for 3.5-4 hours at ~25°C
Shaped and placed into batard, let sit 30 minutes
Placed in fridge over night 12 hours
Sprayed with water and baked with 4 ice cubes at 450°F for 25 minutes covered
Baked out of Dutch oven at 425°F for 20 minutes
Cooled overnight before slicing
by _tranchrissy
11 Comments
Beautiful! Yum!!
Yummy! Just the way I like it.
Excellent! I’m curious to hear your comparative impressions though. How did the lower hydration effect dough handling and texture of the finished loaf for you?
It’s sexy! How’d you like it?!
I’m in the middle of trying out an 80% hydration loaf right now (bench resting before final shaping) and I’m regretting deviating from my regular recipe that is about 75%. I’m making two loaves, mixed and weighed everything exactly the same, but one of them is so soupy and not holding shape. Yours looks amazing! I prefer lower hydration I think.
This is erotic. Well done
Wow!! Those blisters are unreal, get in my belly!!!
Can you describe what you did with the icecubes? Sorry, I’m a newbie
My go to is a 71.6% hydration sourdough. TBH, I’d like to experiment higher hydration this weekend and see what the fuss is.
https://preview.redd.it/g7vivsk9quof1.jpeg?width=3024&format=pjpg&auto=webp&s=42d99ef9df6edcc43b93341840721c82f12013de
Yes
What a beauty