80% hydration loaf

I never tried so high hydration before and I was very pleased with the large bubbles! :D

Before cutting:

Slices:

80% hydreret hjemmebagt franskbrød

18 7

8 comments

How was the texture? It looks really interesting!
- Soft and fluffy. Quite uuhh, "elastic"? Like I could squeeze the bread and it would go back to its shape almost untouched.
  
  I'm not sure why but something about that just screams "grilled cheese" to me. Might be worth a shot
Typically not a favorable texture and what some bakers do to cheap out on material costs. Definitely don't show this to the German bread enthusiasts.
Much hydration, so bubbles. Sorry doge dog just died.

Anyway, what was you fermentation time and temperature for this? I really like high hydration (like this) and very low hydration {45-50%), middle ground I find a bit boring.

Looks delicious.

ETA: yeast, not sourdough, small amount of sugar, 4 hour bench rise?
- I didn't time it precisely. I folded maybe... 5-6 times with 20 min in between? This is my first time doing high hydration so I don't really have a definite process yet.
  
  Thanks. So 1 hour 40 to 2 hours. Looks very nice.

8 comments