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Tijmen
Olly398
Whilst a Dutch oven helps with spring and crust, it’s not supposed to ‘contain’ the dough. Your dough strength and loaf shaping should do that.
I started off going straight for the high-hydration jugular and made a load of cow pats. Then I watched that Trevor Wilson video up-thread and tried his technique for a 65% hydration loaf. I haven’t baked anything else for a few weeks. I may try upping the hydration but tbh I find the crumb and texture of these amazing.
I’m using
100g levain @100% hydration
870g White flour (extra patents)
50g rye flour
580g water
20g salt
Pinch caraway seeds as we like ‘em