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  • See page 98. After autolyse add retained water in 25g increments. Until you have about 50g left use some of that final bit to help incorporate the salt and the last bit for wetting bands for stretch and fold.

    The technique works but I just cannot get the full hydration breads to not be a slop.

  • This is the situation I find myself in. I made a loaf which turned out OK but was still very sloppy. This was 70% hydration so at the lower end of the scale. Anymore water and I’d have had a soup.

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