December 26, 2013 - 3:33pm
One Home Oven, Five Hours of Baking, Six Loaves, Pics Inside
Yes, one day off from work -- and instead or resting -- baking!
I felt the need to challenge myself and to make an experiment with percentage of hydration. 60%, 65% and 70% sourdoughes.... I have to admit that the latest was very challenging to handle.
Here are some pics:
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These all look really scrumptious. In your opinion, which one tasted the best?
It was so hard working with the 70%!!! I almost gave up. Taste wise, bubble wise - 65% all the way
so tempting! No matter what the hydration I bet they all tasted great.
Well Done!
They all look delicious! Interesting experiment. Which loaves are which? I am guessing the oval with one slash are the lowest hydration and the front round ones are the highest? Is there much variation in the crumb?
oval - lowest, round - highest.
The round once have the thickest crust, probably because I baked them in a DO
Then I am wondering if you are finding as I have done, your pictures would seem to suggest so, but please correct me if I am wrong, ( it could be just the photo or my imagination) that you get better oven spring from the lower hydration loaves?
although it makes sense. the two round loaves that you see - one was baked using a DO and one was just placed on a hot stone. The DC loaf was ~10% higher. Same hydration %age for both.
The long loaves with the 3 cuts are the 65% and in my opinion are the nicest, most consistent loaves.