4 ms·
I just use 80% hydration, it makes things easier and tastier.
by sva_ 4y ago
I just use 80% hydration, it makes things easier and tastier.
- JustSomeNobody 4y agoA bit messy though.
- ycombinete 4y agoFor me, anything over 65% usually requires stretch and fold technique, as opposed to a knead. It's not messy at all when done that way.
- AlecSchueler 4y agoDepends a lot of ambient humidity. When I lived in the North of Ireland (rainforest humidity) I always had to vastly reduce the humidity level of every recipe, sometimes by as much as half, otherwise I'd be drinking my baguettes.
- ericbarrett 4y agoSo true, I just ruined a rye loaf by under-hydrating it at 65%, but I live in the desert. Lesson learned! I find it also depends on your flour, even batch to batch (we buy 50 lb bags). Some have higher moisture content and one needs to adjust by a few % even in the same external conditions.