After messing with the moisture content, I think a slightly dryer loaf is getting me the results I'm looking for. Firmer crust and better definition in the scoring.
After messing with the moisture content, I think a slightly dryer loaf is getting me the results I'm looking for. Firmer crust and better definition in the scoring.
7 Comments
Gregorech@lemmy.world · 6 pts · 2y
Thank you for posting this, beautiful loaf and this sub needs more, submissions.
SpaceNoodle@lemmy.world · 4 pts · 2y
You know what, I'm gonna start spamming this sub with all my bread from now on. Fuck it, I'll be a content creator.
Gregorech@lemmy.world · 2 pts · 2y
Just let me know where to pick up the excess loaves.
SpaceNoodle@lemmy.world · 4 pts · 2y
There's a sewer trap by the sidewalk.
krayj@sh.itjust.works · 2 pts · 2y
Don't leave us hanging...what hydration anount have you settled on?
LastYearsPumpkin@feddit.ch · 1 pts · 2y
Unfortunately, I can't provide an exact amount. While I usually start with around the same amount every time (100g starter, 100g flour, 100g water... then and additional 700g flour, 400g water, 13g salt) I adjust with more flour or water while mixing to get the consistency the way I want it.
This time I started with about 350g water in the final step and added more slowly until I hit a little dryer consistency than I normally do. It was probably around 375g total (maybe???). The exact amounts also change pretty drastically depending on the humidity, temperature, and mood.
RBWells@lemmy.world · 1 pts · 2y
Ye Gods, that is some beautiful scoring!