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.
On 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%.
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