Chewy crumb in sourdough
Quite a while back, I was seeking information how to get a chewier, more elastic crumb in my sourdough loaves.
I was advised regarding protein content of flour and going for a higher hydration, and I would like to say a big THANKS to the several bakers who advised higher hydration, because it really did the trick.
I did have to figure out that 75-80% hydration means 750 or 800 GM water to 1000 GM flour, so it is 75% or 80% by weight. Then you have to convert that to cups for conventional measuring in the kitchen. I threw in a 45 minute autolyse before mixing the proofed starter into the dough.
Now my bread has the texture we enjoy and my husband raves about it—and eats it all up. Good thing I have a great mixer. (Ankersrum Assistent).
Thanks for the help.