Yorkville Sourdough Baguettes 76% hydration
I was disappointed in my last set of baguettes so had to bake another set. With this set, I was using this new AP flour again and based on the last set decided to go with 76% hydration and do hand mixing so I could better assess how the dough felt. I also didn’t do any cold retard because the dough in the last set really resisted stretching as it was still a bit cold during shaping.
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