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That's interesting. I do bake but I'm no expert. My wettest doughs are 75%. That recipe is a bit more than 100%. I didn't think such a wet dough would hold
by masfuerte 3y ago
That's interesting. I do bake but I'm no expert. My wettest doughs are 75%. That recipe is a bit more than 100%. I didn't think such a wet dough would hold its shape. I'm wrong again!
- dunham 3y agoIt looks like Reinhart has it at 65% for both the pâte fermentée and the bread itself in "Bread Baker's Apprentice" and the simple recipe in "Every Day" is about 67%. I consider him an expert, but some of his stuff is fussier than I want to deal with at the moment.