Hydration

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 …

Advertisements

About bethesdabakers

Baker
This entry was posted in Uncategorized. Bookmark the permalink.

Leave a Reply

Fill in your details below or click an icon to log in:

WordPress.com Logo

You are commenting using your WordPress.com account. Log Out / Change )

Twitter picture

You are commenting using your Twitter account. Log Out / Change )

Facebook photo

You are commenting using your Facebook account. Log Out / Change )

Google+ photo

You are commenting using your Google+ account. Log Out / Change )

Connecting to %s