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Quality and type of flour play a huge part. Some flour will hold huge hydrations, while others will form a batter when used in the same proportions.
Nef-
I am wondering if that is my problem. My usual recipe produces great loaves with decent oven spring etc.
Spent the day learning to make higher hydration bread, chef tends to use t65 but i only have Shipton mill white. I keep making loaves like Turkish bread. They are lovely but totally lacking skin tension
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Ok, I'm using Doves organic strong bread flour which I've been using for ages. The farm is only a few miles down the road from where I live and I like using local flour for local people but should I consider something else?
dancing james
Arducius
Tried this technique last night. Either I was doing it wrong or I had way too much water. I watched the vid 3 times whilst I was trying it so pretty sure it was the latter. What sort of ratios are you guys doing when you do high hydration? I just made mine up on a whim - 400g flour to 300g water. The dough was super sloppy even after it had come together with the slap method.
I ended up basically baking a puddle but it rose in the oven and ended up sort of looking like bread but nowhere close to my normal efforts.