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show & tell
Show & Tell: 80% hydration country loaf
@bob · 98d ago · Chicago, US
Finally nailed the open crumb at 80% hydration. Cold retard for 18 hours was the key. Recipe in comments.
3 comments
▲@alice·98d ago
That crumb is incredible! Can you share the recipe?
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▲@bob(OP)·98d ago
80% hydration, 20% whole wheat, 2% salt. Bulk ferment 5 hours, then 18hr cold retard.
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▲@charlie·98d ago
What flour brand do you use? Makes a huge difference at high hydration.
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