High Hydration Sourdough Baking
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%.
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