Appreciation post: finally got the crumb right on my sourdough

Had to choose between sticking with my usual 70% hydration or trying a higher 78% for more open holes. Went with the higher hydration after reading a tip from a baker in Asheville. The dough was a sticky mess but the final loaf had the perfect airy crumb I've been chasing for months. Anyone else have a hydration sweet spot they swear by?

2 comments

2 Comments

jakep2420d ago

Try a longer autolyse and cold proof to manage that sticky high hydration dough.

rubyreed20d ago

Ugh, I find higher hydration just makes a gummy, hard-to-handle loaf every time.