High hydration newbie and tight crumb
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I’m new here - wondering if anyone can offer some advice. I’ve started experimenting with high hydration sourdough (today’s loaf is 82%) and thought I would be rewarded with a beautiful open crumb - alas. It’s still fairly tight with a few larger holes.
Does anyone have any ideas on what I might be doing wrong or could do differently for a slightly more even and more open crumb?
My recipe is roughly as follows:
450g Shipton no.4
50g Rye
400g water @ around 35c
100 levain (25g white starter with 10% rye then fed with 50g rye and 50g water)
12g salt
- 30 min autolyse, levain added with rubaud mix method until incorporated, salt added and mixed again with rubaud.
5-6 coil folds - started about 20 mins after salt added then subsequent folds done again when dough has relaxed each time - tends to be around 20/30/45/1hr/1hr between folds.
bulk around 21C-23C for 5-6 hours until dough is billowy (never really sure how far to take this)
Shape into batard (usually no preshape as dough feels strong) and overnight retard at 3C then bake next AM.
Thanks in advance!