May 26, 2009 - 3:33am
20090525 Susan's 63% Hydration Sourdough
The ‘force’ was very strong this weekend, because I had the blessings from Susan of San Diego. It was so strong that I could feel it as soon as the bouncy boule-shaped dough rolled out of my palm after one of its many S&Fs. From that moment, I knew I was going to make it. Here it is, and Susan, I’m forever grateful to you!
http://www.flickr.com/photos/33569048@N05/sets/72157618730642157/
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I knew you could do it! Beautiful bread.
Susan from San Diego
Nice work!
You've achieved a nice oven spring.
I've never done a sourdough with such low hydration myself, do you think the hydration had a significant impact on the level of oven spring in your loaf?
I think it has something to do with the amount of gluten developed during stretch and fold. Let's hear what the sourdough experts have to say.
Yippee
ladies.
Yippee