Tartine Country Bread - 85% Hydration
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.