mungie's blog

Experiment with Proofing and Steaming Method

Toast

I conducted an experiment to determine two things with respect to high-hydration sourdough bread:

(1) What does it look like when it's underproofed, perfectly proofed and overproofed?

(2) What is the difference between baking in an enclosed vessel v. on a baking stone with steam?

I made 5 loaves, each of which were about 385g as follows (~78% hydration):

-800g unbleached AP

-75g home-milled white, spring whole grain wheat flour

-75g home-milled red, spring whole grain wheat flour

-50g home-milled whole grain rye flour

-760g water