February 6, 2017 - 3:14pm
Upping the hydration (Reinhart's WW Sandwich Loaf)
I am trying to increase hydration on Reinhart's WW Sandwich Loaf recipe. Am I correct that I do this when adjusting the final dough, or should I add more water to the biga or the soaker?
Does anyone have a source to see good pictures of what 75% hydration dough should look like? (Preferably pictures of several different hydrations) and videos of how to knead it, even if it is just for the three-four minutes Reinhart recommends? (I see one in the video section on this site, and wonder if there are other methods)
Blessings!
Voni
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http://www.breadwerx.com/
Has very good videos - and he's a tfler. I'm sure Google can help out with tons of videos. Think I'll give a look myself!
Http://camiabreadlab.blogspot.it hi this is my blog you will find also an instagram link with a lot of stuff on high hydration. I wrote a book also called natural leavenings out soon
http://camiabreadlab.blogspot.co.at
(the "at" got added when I pulled it up, guessing the ending may change for each country?)
Especially good for newbies and us oldies that tend to forget stuff. :)
Thank you, Mini