- cross-posted to:
- mad
- cross-posted to:
- mad
Before cutting:
Slices:
My second attempt at 80% hydrated bread and this time I used some flour additives or baking aids or whatever you call them, to get to a higher protein percentage. Specifically (links are to the Danish site where I bought the stuff):
- 400g flour (12% protein)
- 25g gluten (81% protein)
- 25g dried soughdour for extra taste (13% protein)
- 15g baking enzymes for larger volume (30% protein)
That’s a total dry mass of 465g, of which 76g is protein, so roughly 16% protein. With 80% hydration, that’s then 372g of water. And then I added 15g of fresh yeast or something like that (not sure if fresh yeast should be counted as dry or wet 🤔).
I think the bubbles are bigger this time than in my last attempt, so I guess the additives made a difference! :D
I still want to try using the additives for pizza dough, but that will wait a few weeks.
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It looks like an English muffin inside, such porosity
Just begging for butter.
Or, hear me out, tuna/chicken/whatever salad. Something about cold tuna salad on a warm English muffin is bliss
80%!!! What did the dough look like?
It was very wet 😅. I just folded it a few times, it was totally impossible to knead. Even folding with my dough scraper it was sticking like crazy. But I just poured it all into a bread tin at the end and let it rise until it was puffed up to double size.
So moist…
What was the rise time for this?
If I remember correctly I used to do a 1 hour bench rise, 4 hours cold ferment, 1 hour bench to bring the temp up.
Not that long, I didn’t have too much time. Maybe 3 hours in total? At room temperature
