You are reading a single comment by @Polygon and its replies.
Click here to read the full conversation.
London Fixed Gear and Single-Speed is a community of predominantly fixed gear and single-speed cyclists in and around London, UK.
This site is supported almost exclusively by donations. Please consider donating a small amount regularly.
Polygon
My latest loaf was 70% hydration, came out fine. That's using Sainsbury's own "strong white bread flour"(tm).
Autolysis for 20-30 minutes before adding the starter helps with gluten formation. But yeah, 75% sounds like it's pushing it. I'll try that next! :)