I’d try dropping the hydration by 5% - it can male a world of difference.
A lot of American recipes seem to call for high hydration in a way that simply doesn’t work with a lot of the flour you get here. I’ve watched YouTube videos with people autolysing 80% dough for 30 mins, and it’s basically fully developed by the time they come back to it!
I’d try dropping the hydration by 5% - it can male a world of difference.
A lot of American recipes seem to call for high hydration in a way that simply doesn’t work with a lot of the flour you get here. I’ve watched YouTube videos with people autolysing 80% dough for 30 mins, and it’s basically fully developed by the time they come back to it!