October 19, 2013 - 4:41pm
75% WW with SD and little rise
I was having so much Levain sate I thought I would amp it up a notch and make 4 boules. Ooh, it is getting wild in Casey's kitchen! Watch out the flour will be flying.
The 75% WW boule was not as successful as I had hoped. Well, I may have done too many folds because the dough was very stiff. The dough may have needed help with a lame as well. I suppose I am learning as I go. I may try to lame it next time I make this. I did a 12 hour retard. Of course, I could have done a 100% prior to retard in the fridge. The bread tastes nice and the wheat comes through with a hint of sour.
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Casey your photo is upside down!!!!!!! It must be pretty wild in that kitchen!!!!!!! LOL. Casey I'm presuming that 75% refer's to W(hole)W(heat)??? All my bread is 75% hydration so it is VERY soft and sticky! That is why it works so well in the pot. If I tried a free form I would be able to enter the Olympics discus throw! If the dough feels a bit dry just wet your hands with little water when kneading or stretch/fold. All you need is a few drops.