High-hydration experiment
Example entry. Pancaked. Shaping a dough this wet needs more strength from the folds. Will try again.
- Hydration
- 85%
- Levain
- 20%
- Yield
- 2 × 900 g
- Total dough
- 1,800 g
Formula
| Ingredient | % | Grams |
|---|---|---|
| Bread flour | 90% | 783 g |
| Spelt flour | 10% | 87 g |
| Water | 85% | 739 g |
| Levain (100% hydration) | 20% | 174 g |
| Salt | 2% | 17 g |
| Total | 207% | 1,800 g |
Want a different size? Scale it with the dough calculator.
How it went
- Autolyse1 hour, held back 50 g water for bassinage.
- Bulk3 sets of stretch and folds. Should have done 5.
- ShapeSticky and slack. Ended up with very loose boules.
- BakeSpread in the Dutch oven before the lid went on.
The result
Example entry. Tasty, glossy crumb, but flat as a ciabatta. Turned into very good toast.
Next time
- More folds early in bulk.
- Bassinage in two steps.
- Stronger flour or less spelt.