March 1, 2024 - 11:55am
Humidity and hydration compatibility during bulk fermentation
Hi I just joined here because non of my questions were ever answered on other platforms
(to preface this is about sourdough)
I was wondering, for different hydration % of dough what humidity % work best during bulk fermentation or really at any stage
now I've seen that higher hydration% doughs need a certain amount of humidity, but not too much or they get overhydrated and soggy before they are done fermentating, but too little will for example cause the top to form a hard layer, what are the best humidity% for different hydration%,
I was just wondering as my new proofing box allows me to change the humidity and was wondering what is best!