High dough strength
Hi FL fellas!
My name is Sebastian and I have a bakery in Cartagena, Colombia. I’m a chef and I started peeking in the artisan bread baking scene in the past few years.
I have an obsession with bread, idk, it’s just magical. Can’t describe it to be honest. After a couple of orders from my friends I decided to open up my own bakery, and so I did.
We are basically doing yeasted breads with fairly hydrated doughs (70%). I need to be honest with you guys, I’m new in all the high hydrated doughs stuff.
So cutting the chit chat and getting right to the point: I haven’t been able to make a fairly opened crumb bread using our local flours. The flour available in my town in Colombia are all made from hard wheat with high Protein content therefore the doughs are very elastic and lacking appropriate extensibility. The results are almost always dense with chewy crumb and won’t open up properly when slashed (specially baguettes!).
I’m going to make some baguettes tomorrow using a double hydration technique found on a thread in this forum and see if I can improve the hydration on the dough (I’m currently adding all the ingredients and just mixing 4 mins in first speed then 2.5 minutes on second speed with 70% hydration).
So, do you guys have any advice on how I should use this strong flours with tons of additives to achieve good results in terms of crumb and texture???
Should I autolyse and hydrate the dough more to achieve tenderness?
Is double hydration a good tool for what I’m seeking here??
is it necessary to use high hydration’s with high protein flours?
Throw everything at me guys! Ask away!