After correcting my proteolytic starter, my results for higher hydrations improved a lot. Would recommend looking into it if you’re having trouble with slack/weak dough despite using good flour.
by chalkthefuckup
10 Comments
VegaWinnfield
I’m a newb. What does “correcting my proteolytic starter” mean?
chalkthefuckup
This loaf was:
333g strong white flour
42g stone milled rye flour
283g water
8g salt
83g ripe levain (100% hydration)
All fermentation was done at ~72F
After mixing rest for 30min
Slap n fold until the dough strengthens and becomes taut, rest 30min
On a wet surface, stretch dough into big rectangle and laminate, optionally rest for 1hr and repeat this lamination again
Bulk ferment until dough has grown about 75-100% (takes me about 4hrs from here)
Turn out dough and preshape, rest 15min
Shape tightly into batard and place in floured banneton, proof 1-2hrs
Fridge overnight
Turn onto parchment and score
Bake 20min in dutch oven heated at 450F
Lower oven to 425F, remove loaf from DO and bake another 20min until golden
Holy-Beloved
How do you increase hydration? Total newbie here
Andilee
Beautiful baby!!!!! 😍
TheCheezyTaco02
that is one sexy loaf
GizmoCaCa-78
Looks good.
atrocity__exhibition
This looks great. I found 77-78% is my favorite consistency of dough to work with.
gregsDDS
Wonderful result! Thank you for sharing the recipe and the feeding tip!
ConsequenceLeft6254
Yes pushing the hydration very slowly is my favorite method in testing too! I did two loaves at a time: 60% and 88% (You can’t tell but there is a very subtle slight difference in hydration between the two loaves 💅💅)
Olly230
Using 100% white flour I found that just 10mls of water was taking it over a limit and made my dough too difficult for my skill level.
10 Comments
I’m a newb. What does “correcting my proteolytic starter” mean?
This loaf was:
333g strong white flour
42g stone milled rye flour
283g water
8g salt
83g ripe levain (100% hydration)
All fermentation was done at ~72F
After mixing rest for 30min
Slap n fold until the dough strengthens and becomes taut, rest 30min
On a wet surface, stretch dough into big rectangle and laminate, optionally rest for 1hr and repeat this lamination again
Bulk ferment until dough has grown about 75-100% (takes me about 4hrs from here)
Turn out dough and preshape, rest 15min
Shape tightly into batard and place in floured banneton, proof 1-2hrs
Fridge overnight
Turn onto parchment and score
Bake 20min in dutch oven heated at 450F
Lower oven to 425F, remove loaf from DO and bake another 20min until golden
How do you increase hydration? Total newbie here
Beautiful baby!!!!! 😍
that is one sexy loaf
Looks good.
This looks great. I found 77-78% is my favorite consistency of dough to work with.
Wonderful result! Thank you for sharing the recipe and the feeding tip!
Yes pushing the hydration very slowly is my favorite method in testing too!
I did two loaves at a time: 60% and 88%
(You can’t tell but there is a very subtle slight difference in hydration between the two loaves 💅💅)
Using 100% white flour I found that just 10mls of water was taking it over a limit and made my dough too difficult for my skill level.