Much hydration, so bubbles. Sorry doge dog just died.
Anyway, what was you fermentation time and temperature for this? I really like high hydration (like this) and very low hydration {45-50%), middle ground I find a bit boring.
Looks delicious.
ETA: yeast, not sourdough, small amount of sugar, 4 hour bench rise?
I didn't time it precisely. I folded maybe... 5-6 times with 20 min in between? This is my first time doing high hydration so I don't really have a definite process yet.
8 Comments
BarrelAgedBoredom@lemm.ee · 7 pts · 2y
How was the texture? It looks really interesting!
SorteKanin@feddit.dk · 6 pts · 2y
Soft and fluffy. Quite uuhh, "elastic"? Like I could squeeze the bread and it would go back to its shape almost untouched.
BarrelAgedBoredom@lemm.ee · 1 pts · 2y
I'm not sure why but something about that just screams "grilled cheese" to me. Might be worth a shot
GreyEyedGhost@lemmy.ca · 3 pts · 2y
It reminds me of a giant English muffin. Interesting texture, visually, I wonder how it feels.
DarkThoughts@fedia.io · 3 pts · 2y
Typically not a favorable texture and what some bakers do to cheap out on material costs. Definitely don't show this to the German bread enthusiasts.
Cheradenine@sh.itjust.works · 3 pts · 2y
Much hydration, so bubbles. Sorry doge dog just died.
Anyway, what was you fermentation time and temperature for this? I really like high hydration (like this) and very low hydration {45-50%), middle ground I find a bit boring.
Looks delicious.
ETA: yeast, not sourdough, small amount of sugar, 4 hour bench rise?
SorteKanin@feddit.dk · 2 pts · 2y
I didn't time it precisely. I folded maybe... 5-6 times with 20 min in between? This is my first time doing high hydration so I don't really have a definite process yet.
Cheradenine@sh.itjust.works · 2 pts · 2y
Thanks. So 1 hour 40 to 2 hours. Looks very nice.