This bread was a challenge! My flour felt thirsty at the beginning, so I think the hydration was bumped up to about 83% and easily the highest hydration, mostly white flour bread I've worked with. Bulk fermentation was much quicker than usual and I overproofed it by a bit. Even with a generous dusting of rice flour, it still stuck to the banneton quite a bit.
Despite all of those challenges, I'm really happy with the taste of this bread. I'm going back to basics for the next bake, so I can get more practice at a hydration level I'm more comfortable with.
Cheers!
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