Sourdough hydration experiments

My hydration trials are continuing. Making two loaves (76% and 85% with only 10% type 85 wheat) has been really rewarding and a great learning experience. I make them side by side in two different bowls and work to keep the temperatures of the dough the same so that they ferment at the same rate….

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Final Mix 1

This is where you add your levain and mix it into the dough. I used to also add the salt here, but I started adding the salt a bit later after watching some of the videos from @fullproofbaking. Bulk fermentation begins at this step, so if you’re taking notes, this is the time to note….

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