How accurately do we really have to weigh our flour and water?
The loaf that I’ve gotten pretty good at is a 600g bâtard that ’s 75% hydration with 10% whole wheat. Can you guess the difference in flour and water if I go to 76% hydration?
It’s only 2g more water and 2g less flour!
Do you know what seems incredible to me? My 76% hydration loaf does not turn out anywhere near as well as my 75% hydration loaf.
I’ve done a side-by-side experiment a few times now. It took me 4 tries to get two loaves that looked fairly similar, and I still think my 76% hydration loaf is not as good. I’m going to keep trying.
I don’t know what your “hydration comfort zone” is, but I’d be interested in hearing about anyone else’s experience with this kind of a test. It doesn’t take much extra work to make two different loaves at the same time. #the1%challenge #challengeaccepted