More bread, increased hydration

Here’s the details. I refined my last recipe.

My previous recipe hydrated the dough to 72%. I did a quick look on the Internet and it seems a higher hydration is recommended, up to 88%. I tried a compromise and increased my water to 720 ml, which brought the hydration up to 80% of the flour weight of 900g. I also inadvertently left out the potato flakes in the water. Didn’t seem to matter to the yeast. I got a great rise from this loaf.

This was a two loaf formula, that I baked in a single boule inside my covered aluminum casserole at 230 C for 30 minutes, then another ten minutes uncovered to brown the top crust, until the inside of the loaf was 95 C.

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