Guys, does this loaf of bread look like 80% hydration? Shouldn't I be getting more and bigger air pockets? What do you guys think? I used 100% bread flour.
is more than hydration, mostly how you handle the dough. Does it have enough strength, how tightly did you preshape and shape? Was it deflated much? Phase of the moo... wait.
I'd make a sandwich out of that bread any day! The only way to know hydration is if you share your recipe.
Come on now! You are asking newbie baker for a recipe? Anyway thank you very much for a compliment! 😁👍
is a function of numerator divided by denominator. I asked for the recipe to check your math.
is more than hydration, mostly how you handle the dough. Does it have enough strength, how tightly did you preshape and shape? Was it deflated much? Phase of the moo... wait.
Ahhh, makes sense to me! 😉
...a lovely loaf to me. 80% is just a number. I'm more interested in the final product.
Your simple recipe working great as you can see Abe! You are the best! 😁👍
I'm very impressed by that crumb! It looks perfect to me. I'd be well happy with that. Glad to see you're having such great success. Bon Appetit.