80% hydration much harder to work with. Hadn't managed an ear on 80% before this one, but much tighter shaping (laminate + turning it around with scraper afterwards) seems to have made the difference.
Same recipe as per last post, but 80% hydration.
All feedback welcome 🙂.
by Majestic_Ad_9517
3 Comments
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Hi, this is a lovely loaf. However from the appearance of your crumb I feel it was just on the cust of falling flat and collapsing . This is overfermenting In BF. Need to allow for continued fermentation through shaping, the following rest period and the initial cooldown in cold retard. So commence shaping at 50 to 75 % rise so gherdis enough good for the yeast through proofing
Happy baking
Link to last post for recipe: https://www.reddit.com/r/Sourdough/s/4H9mgykmx6