The Fresh Loaf

News & Information for Amateur Bakers and Artisan Bread Enthusiasts

090525 Susan's 63% Hydration Sourdough - by Yippee

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Yippee's picture
Yippee

090525 Susan's 63% Hydration Sourdough - by Yippee

The ‘force’ was very strong this weekend, because I had the blessings from Susan of San Diego.    It was so strong that I could feel it as soon as the bouncy boule-shaped dough rolled out of my palm after one of its many S&Fs. From that moment, I knew I was going to make it.  Here it is, and Susan, I’m forever grateful to you!


 


http://www.flickr.com/photos/33569048@N05/sets/72157618730642157/


 

Comments

Susan's picture
Susan

I knew you could do it!  Beautiful bread.


Susan from San Diego

Debra Wink's picture
Debra Wink

Nice work!

GabrielLeung1's picture
GabrielLeung1

You've achieved a nice oven spring.


I've never done a sourdough with such low hydration myself, do you think the hydration had a significant impact on the level of oven spring in your loaf?

Yippee's picture
Yippee

I think it has something to do with the amount of gluten developed during stretch and fold.  Let's hear what the sourdough experts have to say.


Yippee

Yippee's picture
Yippee

ladies.


Yippee