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This is kind of interesting because your recipe is 95% hydration (water / flour - this is how bakers do ratios), which is crazy high! I've never heard of this b
by makmanalp 8y ago
This is kind of interesting because your recipe is 95% hydration (water / flour - this is how bakers do ratios), which is crazy high! I've never heard of this before, but I see you don't really shape it so much as scoop it into the dutch oven, which makes sense. Something like 55% is normal for commercial bread, 70% hydration would be much closer to a nice sourdough from the bakery, 75-80%ish for something like ciabatta (using bread flour w/ approx 11% protein) or when you are using whole flour.
- stevekemp 8y agoYup I didn't want to complicate that post by talking about bakers-percentages, but you're right it is higher than average. I've juggled different amounts in this recipe before finding the sweet-spot I prefer, but anywhere from 80% to 95% seems to work. 100% is a bit mixed, which is a little disappointing because it makes weighing a lot easier if you're using a balance-scale as I do most of the time.
- HeyLaughingBoy 8y agoI was amazed by how long he bakes it and now that you pointed that out, I think that's why. If I baked my usual bread recipe at 475F+ for an hour, it would be a rock!