Скачать или смотреть The experiment of 68%-105% Hydration Sourdough Bread EP. I

The different hydration experiments
Bim’s Recipe for the dough are the same except the amount of water
500 g. Bread flour (14% protein content)
50 g. Whole wheat flour
110 g. Starter
11 g. Salt
358 g. Water (68% Hydration)
Or
413 g. Water (77% Hydration)
Or
468 g. Water (86% Hydration)
Or
522 g. Water (95% Hydration)
Or
578 g. Water (105% Hydration)

Mix water, starter, flour and salt in a large bowl resting for 30 following with 4 sets of stretch fold every 30 minutes at 25 degrees Celsius (this process takes about 2 hours) then proofing the dough for 3 hours and pre shape rest for 30 minutes final shape, put into banneton basket and rest on the counter for 1 hour then put in the fridge for cold retard.

In the morning
Preheat the oven 250 degrees Celsius with 2 cookie sheets and empty tray for 30 minutes

Baking
Take the dough out from the fridge put parchment paper on top and put cooling rack on top then flip the dough over, brushing extra flour out and spray a lot of water on top of the dough. Score the dough deep about 1 inches and put two loaves on one cookie sheets (you leave some room for the dough to expand during baking, put one cup of water into the preheated baking tray to create steam and baked for 5 minutes then second score according to the picture above and bake for 25 minutes, removing the tray, reducing temperature down to 220 and continuing baking another 30 minutes 🥰

Enjoy baking 🥰 Bim

#sourdoughscoring