its a very wet dough. I bake it in a cast iron dutch oven which really helps it hold its shape and not spread out. Depending on the weather conditions it can be necessary to add a little more flour.
for 25% WW bread - about 4% higher than I would use, but the 64% with 100 g less water seems way too dry if not in the UK using weak flour? Looks more like one of my 78%'ers and the gifted has to be happy as any kind if pie! Well done and happy baking ricman!
It looks quite nice and since we eat first with our eyes, it must taste good.
What is the formula you used?
is as follows:
125g leaven at 100% hydration
400g KA bread flour
100g whole wheat flour-fresh milled
10g salt added after autolyse
400g water-50g reserved for autolyse
91% Hydration! Holy moly. Makes the tightness even more impressive. Bet that was fun to work with.
its a very wet dough. I bake it in a cast iron dutch oven which really helps it hold its shape and not spread out. Depending on the weather conditions it can be necessary to add a little more flour.
back at my formula I see an error. I typically use 300 grams of water. Sorry for the error
It look really very tasty!
It looks really very tasty!
for 25% WW bread - about 4% higher than I would use, but the 64% with 100 g less water seems way too dry if not in the UK using weak flour? Looks more like one of my 78%'ers and the gifted has to be happy as any kind if pie! Well done and happy baking ricman!