March 27, 2020 - 2:07am
70% hydration t-65, t-80 and spelt loaves
% | g | |
Flour Spelt T80 T65 Water Salt Starter (1-2-2) | 100 10 20 70 70 2 25 | 800 80 160 560 560 16 200 |
Same method as here but bumped the hydration up to 70%. It's getting hot here so I cut the bulk rise to 5 hours. Well it was still too much, by the time I got to shaping, the dough was sticky and didn't hold shape. Didn't get as good an oven spring as last time. Still very pleased with the result, especially the crumb.
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They look great Pierre-Louis, I’d be pleased with that crumb as well.
Benny
Thanks! It's amazing how you can improve at this little by little.
you might want to drop the hydration to slow it somewhat and get back control. Also chill or crush some ice into the recipe water. I found it helpful to freeze plastic bottles of water on their side filled with only 1/4 to 1/3 water. Then added water to chill it before using. This tip worked for a variety of kitchen uses.
Great idea, thanks for the tip.