2019-08-17

Ingredients

  • 380g leaven
  • 92 g hi-maize
  • 860 g unbleached ap flour
  • 620g water
  • 50g water
  • sea salt

Total hydration: 620+50+190 / (92 + 850 + 190) = 75%

Baking

oven at 450 degrees one loaf in dutch oven one loaf in cast iron 25 minutes lid on 12 minutes lid off

Result

A difficult-to-shape loaf. Unsure if this was actually 75% hydration or my math was wrong. It was early in the morning and I made some dumb mistakes mixing in the leaven (added all 400g instead of just 200, poured out 100g water/leaven mixture after adding in 700g water). The dough is supposed to be 77% hydration and maybe I achieved that in one of the leaves, but it’s unclear.

Crumb is dense. Has a definite sour flavor. Too difficult to shape, though. Maybe add gluten or give longer in the stand mixer before strech and folds