mag3.14's blog

As a "no knead" graduate, I'm used to making high hydration, slack doughs, slumped into loaves which are only vaguely "boule" shaped. Tasty enough, full of "rustic charm", but definitely not pretty.

I want pretty. So I've picked up some banneton, and am training myself to use more flour than seems right, on the understanding that stiffer dough will be easier for a beginner to shape.

And so, this is a slightly stiffer version of Saus' "San Francisco Sourdough Bread". The formula calls for 69% hydration; this is 63%.