today I decided to do an experiment and take the hydration of my dough to 100%. it is a sourdough bread and it contains about 15% whole spelt flour. the rest is white flour. the dough was very wet and challenging but the bread turned out well. the flavor was good and the crumb was open (not an easy task considering the the bad quality of bread flour in my country).
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60 grames whole spelt
315 grams bread flour
375 grams water
140 grams white sourdough at 100% hydration
12 grams salt
a handful each of chopped walnuts and dried figs
Wow 100% mostly white flour sourdough, nice bake. I like the combination of figs and walnuts too, I suppose that unless you did a soaker with them that they would have also absorbed some of the water from the dough.
Benny
thank you Benny. the figs and nuts did absorb a bit of the water, I added them because the dough was too wet for a free form loaf on its own so i hoped they would help. in the end they did help and the dough held up (barely), though it was still very wet and slack.
That was a super smart thing to do, I’ll have to remember that the next time I add too much water and my dough feels too hydrated. Great bake.
Benny