The Fresh Loaf

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One Home Oven, Five Hours of Baking, Six Loaves, Pics Inside

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Gingi's picture
Gingi

One Home Oven, Five Hours of Baking, Six Loaves, Pics Inside

Yes, one day off from work -- and instead or resting -- baking!

I felt the need to challenge myself and to make an experiment with percentage of hydration. 60%, 65% and 70% sourdoughes.... I have to admit that the latest was very challenging to handle.

Here are some pics:

 

 

 

 

 

kensbread01's picture
kensbread01

These all look really scrumptious.  In your opinion, which one tasted the best?

Gingi's picture
Gingi

It was so hard working with the 70%!!! I almost gave up. Taste wise, bubble wise - 65% all the way

dabrownman's picture
dabrownman

so tempting!  No matter what the hydration I bet they all tasted great.

Well Done!

Bakingmadtoo's picture
Bakingmadtoo

They all look delicious! Interesting experiment. Which loaves are which? I am guessing the oval with one slash are the lowest hydration and the front round ones are the highest? Is there much variation in the crumb?

Gingi's picture
Gingi

oval - lowest, round - highest.

The round once have the thickest crust, probably because I baked them in a DO

Bakingmadtoo's picture
Bakingmadtoo

Then I am wondering if you are finding as I have done, your pictures would seem to suggest so, but please correct me if I am wrong, ( it could be just the photo or my imagination) that you get better oven spring from the lower hydration loaves? 

Gingi's picture
Gingi

although it makes sense.  the two round loaves that you see - one was baked using a DO and one was just placed on a hot stone. The DC loaf was ~10% higher. Same hydration %age for both.

The long loaves with the 3 cuts are the 65% and in my opinion are the nicest, most consistent loaves.