Based on my calculation your hydration is 80.5% which is very high. That is one of the reasons why you achieved such a nice open crumb.
To calculate your hydtration you add up the total flour and the total water/liquids and divide the water by the flour.
In your case when you add the flour from the starter and the water from the starter to your main dough you get 821.5 grams of water and 1018.5 grams of flour.
It helps to understand this, so as you progress in your baking and want to experiment yourself making up new formulas, you will know how much flour or water or other ingredient to add to your recipe.
Also, keep in mind that when adding rye flours or low gluten flours they tend to absorb more water so even though the hydration may be higher, it still will be possible to handle the dough easier.
And I'm sure it tastes good, too.
Paul
like about that fine bread? Well done! It just has to taste great with a hint of rosemary.
Nice baking!
was great! Thanks for the kind words.
We had it with leftover Roast Chicken Salad with Arugala Pesto Mayo and sliced Tomatoes for lunch, yum!
Cheers,
Wingnut
Beautiful looking bake.
What hydration was your overall formula? Your crumb looks like you had a very high hydration dough and is beautiful.
Ian
what the hydration is. My starter is a 75% hydration.
162g Starter
926g KAAP Flour
752g Water
20g Kosher Salt
1/4 c Chopped Fresh Rosemary
I hope that helps.
Cheers,
Wingnut
Based on my calculation your hydration is 80.5% which is very high. That is one of the reasons why you achieved such a nice open crumb.
To calculate your hydtration you add up the total flour and the total water/liquids and divide the water by the flour.
In your case when you add the flour from the starter and the water from the starter to your main dough you get 821.5 grams of water and 1018.5 grams of flour.
It helps to understand this, so as you progress in your baking and want to experiment yourself making up new formulas, you will know how much flour or water or other ingredient to add to your recipe.
Also, keep in mind that when adding rye flours or low gluten flours they tend to absorb more water so even though the hydration may be higher, it still will be possible to handle the dough easier.
Regards,
Ian
Thanks for the info Ian, is that high hydration a bad thing? Is my crumb not as good as I think it is?
Cheers,
Wingnut
Nothing wrong with high hydration at all. Your crumb is just fine so don't worry
for the comments, does this calculator do the same thing?
http://joshuacronemeyer.github.com/Flour-and-Water/
Mathematically challenged,
Wingnut
This seems to be okay, but not sure about how to change starter hydration so it matches up.
Makes me want to go out and cut some rosemary...and the snow's almost melted! LOL