Yet another sourdough experiment. This time pushing the hydration and bulk fermentation.
Recipe:
- 300g Caputo Manitoba Oro
- 60g 100% Hydration Starter (12h since feeding)
- 250g Water
- 6g Salt
Method
- 5 coil folds spaced 30 minutes apart
- 7.5 hour bulk fermentation (new record)
Results
End of bulk fermentation
The dough as grown by more than 50%.
Puffed up
This time the dough looks more like a yeast fermented dough.
Finished
Conclusion
I will keep pushing the bulk fermentation times up to the 9 hour mark and keep hydration at 83%.