I’m doing product development work for a craft baker who wants to introduce a new line of quality breads.  He’s successfully producing his first sourdoughs but wants to see more  impressive bubbles in the crumb. Obviously I’m aware that pushing up hydration is a way of achieving this but I’d never actually put it to the test in a systematic way.
3 camp crust.jpg smallOn the left is my regular white sourdough at about 60% hydration. In the middle the water has been increased to 70%, and on the right to 80%.
3 camp crum 001 smallHmmmm …

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