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

Before cutting:

Slices:

  • Cheradenine@sh.itjust.works
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    5 months ago

    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?

    • SorteKanin@feddit.dkOP
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      5 months ago

      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.