88% hydration accident
I accidentally substantially overshot the hydration when attempting to improve on prior attempts at Hamelman's Vermont Sourdough. I'm interested in expert interpretations of my generally favorable results. My error was that I accidentally added the quantity of water for the 125% levain build (6 oz) a second time when mixing the final dough, resulting in a total hydration of 88%. The (accidental) final formula was:
90% Bread Flour
10% Rye Flour
88% Water
1.9% Salt
Bulk fermentation was 5 hours. Of course, the dough seemed too liquid and was tricky to shape. I fretted that my labors were hopeless, that the loaves would not come out of the bannetons, etc., and indeed they were tricky to pry out of the bannetons after an overnight retard. Baking was about 40 minutes in two Dutch ovens at 475 degrees.
Despite the accidental extra water, the oven rise and crumb were both very good. Taste was fantastic, mild but complex and satisfying with a delicious crust. Should I be surprised that an 88% hydration formula can yield good results? If 88% hydration is a sometime desirable thing, what are some tips for handling such wet dough?
If you like the taste , keep doing what you are doing. There are some recipes that call for very high hydration, so 88 % is not off base, As to working with high hydration, dip your hands in water not flour when doing stretch and folds , use rice flour for the bannetons, that sticks less than other flours.
How did the initial mixing go? This is a 65% hydration recipe, no? 88% is usually not kneadable. Are you sure hydration was that high? Generally by 80% I'm using the Kitchenaid.
Anyway, if this is the bread you make by accident, I'm scared of what you make on purpose. It looks stunning!
I mixed with a Kitchenaide, and yes, on recalculation, the extra 6 oz of water boosts the formula from 70% to 88% hydration. Maybe I will try again, though it was nerve-wracking to work with this dough. It's great to eat though!
My experience is that past 80%, the texture and flavor benefits of higher hydration are minimal, and the work gets a lot more.
Beautiful bake and really impressive that 90% bread flour and 10% rye can take 88% hydration! My bread flour and my skills can only get such a dough maybe around 80% hydration at most so yours is very impressive indeed.
As Barry said, use wet hands to handle the dough and a good amount of rice flour to dust the banneton, lined with the flax liner preferably for easiest release.
Benny