I followed the high hydration method from [https://www.instagram.com/fullproofbaking/](https://www.instagram.com/fullproofbaking/) and I’ve made myself a template for tracking the steps which I’ve included as a photo.
Bell-In-A-Box
Would you be able to post a blank version of your template as a pdf somehow? It’s such a great idea!!!
bicep123
Did you actually get up at 3.20am to feed your starter? Great looking loaf!
moolric
Having tasted it now – it’s not sour and very yeasty, which I like a lot. I actually used smoked salt in it because I’d run out of normal salt. The smoke taste is usually lost in cooking with it, but I think there is still a hint of it in the loaf.
The crumb is soft but a bit “wet”. I don’t know what that means. It reminds me a bit of the texture of a crumpet. Is that just how high hydration bread is? Or do I need to bake it a little longer? Or something else? I would like it to be a bit dryer.
4 Comments
I followed the high hydration method from [https://www.instagram.com/fullproofbaking/](https://www.instagram.com/fullproofbaking/) and I’ve made myself a template for tracking the steps which I’ve included as a photo.
Would you be able to post a blank version of your template as a pdf somehow? It’s such a great idea!!!
Did you actually get up at 3.20am to feed your starter? Great looking loaf!
Having tasted it now – it’s not sour and very yeasty, which I like a lot. I actually used smoked salt in it because I’d run out of normal salt. The smoke taste is usually lost in cooking with it, but I think there is still a hint of it in the loaf.
The crumb is soft but a bit “wet”. I don’t know what that means. It reminds me a bit of the texture of a crumpet. Is that just how high hydration bread is? Or do I need to bake it a little longer? Or something else? I would like it to be a bit dryer.