The Fresh Loaf

News & Information for Amateur Bakers and Artisan Bread Enthusiasts

85% Hydration

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Tartine Country Bread - 85% Hydration

May 8, 2011 - 9:30pm -- Onceuponamac

After trying 80% hydration with good success - I decided to try 85% hydration.  The crust was very crisp and the crumb quite moist - but I'm not pleased with the oven spring.  I think this dough would be great for pizza.  I used the "slap and fold" method for three turns on the bench after following Tartine's recipe for the initial turns in a combi square container.

 

 

 

 

 

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