sourdough

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%. [Read More]