I tend to find that higher hydration highlights any flaws in technique or scheduling but it doesn’t actually have any great benefits apart from bragging rights. It has taught me better technique but has just left me feeling like I am pushing bubbles under wallpaper, as fast as one issue is sorted another problem arises (or fails to rise).
Two malted granary loaves from earlier today, retarded proving for twelve hours, released easily from banneton, retained shape, decent spring etc etc.
I guess what I mean is that a high hydration loaf, with shit fermentation can be blobbed into some cast iron and baked into something that seems half decent - big holes, crispy crumb etc. But actually making a decent loaf requires a more thoughtful approach.
I tend to find that higher hydration highlights any flaws in technique or scheduling but it doesn’t actually have any great benefits apart from bragging rights. It has taught me better technique but has just left me feeling like I am pushing bubbles under wallpaper, as fast as one issue is sorted another problem arises (or fails to rise).
Two malted granary loaves from earlier today, retarded proving for twelve hours, released easily from banneton, retained shape, decent spring etc etc.