After recent sourdough bakes in my wood fired oven I have a few questions that I would appreciate advice on. Does dough hydration change the characteristic's of the texture of the loaf beside an open crumb. I have made some 75% hydration white sourdough loaves and they have a very open crumb and a moist chewy creamy texture which I like but they seem more suited to eating fresh and as sandwiches as opposed to toasting. Where as my 65% hydration loaves are good for sandwiches and toast really well. I have posted some pictures in particular the crumb from my 75 % loaves. As I don't have a professional bakery locally to compare any advice would be appreciated.
Here are some 65% hydration sourdough loaves a mix of white and seeded
Has good expansion and a reasonable open crumb (sorry no photo of crumb)
This is a 75% hydration white sourdough loaf (not as good an ear as the above)
Summer is slowly on its way here in Wellington and after a recent bake I thought I would share some photos for those interested in wood fired oven baking, as an amateur baker any hints and tips from experienced bakers in this craft would be much appreciate. After a few pizzas the bread went in, the bread pictured is a mixture of white and seeded loaves. The oven was a tad hot 260C but thought I would load it anyway.
Heating the hearth evenly after pizzas finished...
Loading the bread in...
700g loaves after 1/2 hour at around 240c...
Loaves out of the oven
Crust and crumb shot of loaves, excuse the piece missing in lower loaf, had to taste the product. As can be seen the scoring isn't great (done with the serrated knife in picture) any advise on where to purchase a nice lame either in New Zealand or online would be appreciated.
