March 30, 2009 - 11:31am
Maximum Hydration Level For Loaves Proofed In Unlined Brotforms??
I currently have a biga retarding in my refrigerator that several days from now I intend to use in creating a dough that will form a rustic-style bread..I am curious as to other members experiences in proofing wetter doughs in an unlined brotform..If you can recall, what is the greatest level of hydration in a dough that you have successfully proofed in an unlined proofing basket??..
Thanks, Bruce