Is there, somehow, a way to increase the structure of a dough with high hydration without making infinite folds😬?
Hey, as I already said up there, I wanted to know I there is a trick to add structure to high hydratation doughs. At the moment I'm trying to make breads with higher hydrations to get a moister and lighter crumb.
Can anyone help me on this? I would be grateful💯🤛!