The Fresh Loaf

News & Information for Amateur Bakers and Artisan Bread Enthusiasts

80% hydration loaf advice

Hayalshamsi's picture
Hayalshamsi

80% hydration loaf advice

Hi guys. I hope you’re well! So I just tried my hand at a high hydration (80%) batard, and would love some feedback in my loaf , and some guidance on how to improve it. Thank you guys for all your help and support!

pmccool's picture
pmccool

That is a gorgeous loaf!

My only suggestion, based on my personal preference for a less-open crumb, would be to degas more while shaping.  But, hey, that’s just one person’s point of view.  

Well done. 

Paul

Hayalshamsi's picture
Hayalshamsi

Thank you! I just posted a sub question below in the comments, if you could please help me out, I’d really appreciate that

Benito's picture
Benito

You got great oven spring there, congratulations.  I would agree with Paul, but of course it is to your taste.  The larger holes are not fermentation related but gas trapped during folding in bulk fermentation.  You can minimize these by popping the large bubbles you see when you are folding and then also gentling patting your dough during pre-shaping or final shaping.  On the other hand, you might like the larger holes in which case keep doing what you're doing.

Benny

Hayalshamsi's picture
Hayalshamsi

Thank you! I actually did pop all the bubbles I could see throughout the process, so I’m not sure what’s going on in there. Also, I have a starter related question. I usually keep my eye and whole meal starters in the fridge between bakes, and I usually use them once a week. Let’s say I need 100g of the whole meal starter. I take it out from the fridge and feed it 50g flour 50g water. The base starter is also around 50g so it’s a 1:1:1. It usually grows 2.3-3x within 3.5-4 hours. Should I just keep doing that because most people on here or more instagrammers usually do multiple feeds before a bake. I just don’t want to accumulate any discard, so should I keep doing what I’m doing or ?

Benito's picture
Benito

I would still gently pat down your dough as you’re doing final shaping that will help minimize the large bubbles.

As long as you’re baking as often as you are and you find that your starter stays quite vigorous, you are fine doing what you’re doing.

kqa100's picture
kqa100

This is exactly what I do, and I've been pretty happy with my breads but there's always a little nagging thing at the back of my mind that's like "I wonder what would happen if I really fed it in stages before I baked." So far, though, my dislike of discard has prevented me from doing it, lol. Maybe one of these days when flour is in easy supply again! 

Mr Immortal's picture
Mr Immortal
  • Butter
  • Jam
  • Ham & cheese, with caramelized onions and a touch of spicy mustard

 

Other than that, no other suggestions.  This loaf looks perfect to me!