80% hydration loaf

2 years ago by SorteKanin to c/lemmybread

I never tried so high hydration before and I was very pleased with the large bubbles! :D

Before cutting:

Slices:

BarrelAgedBoredom 7 points 2 years ago

How was the texture? It looks really interesting!

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SorteKanin 6 points 2 years ago

Soft and fluffy. Quite uuhh, "elastic"? Like I could squeeze the bread and it would go back to its shape almost untouched.

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BarrelAgedBoredom 1 point 2 years ago

I'm not sure why but something about that just screams "grilled cheese" to me. Might be worth a shot

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GreyEyedGhost 3 points 2 years ago

It reminds me of a giant English muffin. Interesting texture, visually, I wonder how it feels.

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DarkThoughts 3 points 2 years ago

Typically not a favorable texture and what some bakers do to cheap out on material costs. Definitely don't show this to the German bread enthusiasts.

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Cheradenine 3 points 2 years ago

Much hydration, so bubbles. Sorry doge dog just died.

Anyway, what was you fermentation time and temperature for this? I really like high hydration (like this) and very low hydration {45-50%), middle ground I find a bit boring.

Looks delicious.

ETA: yeast, not sourdough, small amount of sugar, 4 hour bench rise?

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SorteKanin 2 points 2 years ago

I didn't time it precisely. I folded maybe... 5-6 times with 20 min in between? This is my first time doing high hydration so I don't really have a definite process yet.

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Cheradenine 2 points 2 years ago

Thanks. So 1 hour 40 to 2 hours. Looks very nice.

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