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Thread: Another bread post

  1. #21
    TVWBB Wizard Rich G's Avatar
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    I just had my first sip of coffee, Len, so I'll see how math goes.....

    My starter is actually 100% hydration (50/50 water and flour.) The 20% I referenced was how much starter I put in (20% of the weight of the flour in the main mix.) SO.....

    1200g Flour in main mix
    120g Flour in starter
    840g Water in main mix
    120g Water in starter

    1320g total flour
    960g total water

    water divided by flour leads me to 72.7% hydration overall.

    Ok, that hurt my head, need more coffee....

    R

  2. #22
    TVWBB Gold Member Len Dennis's Avatar
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    Works. I needed your starter hydration to (try to) do it.

    Personally, I'd reduce your water to 68% rather than adding flour.Although both would work, try lesser water and see how the loaf stands up.
    So many recipes, so little time
    : Genesis gas grill 18.5" WSM Maverick ET-732 :

  3. #23
    TVWBB Gold Member Robert-R's Avatar
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    The bread looks wonderful. It's gotta be a whole new ballgame being a baker.

  4. #24
    TVWBB 1-Star Olympian Rich Dahl's Avatar
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    After reading all this I have to take an aspirin, but I did come away with some thoughts on how to get my oven spring up from Len's and Rich's conversation. Thanks for that.
    "Rescuing just one dog won't change the world, but it surely will change the world for that one dog."

  5. #25
    TVWBB Gold Member Len Dennis's Avatar
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    Quote Originally Posted by Rich Dahl View Post
    After reading all this I have to take an aspirin, but I did come away with some thoughts on how to get my oven spring up from Len's and Rich's conversation. Thanks for that.
    Make sure you post a pic from a previous "not so great" bake to what you did (if successful) for a current bake (separate thread of course ).
    So many recipes, so little time
    : Genesis gas grill 18.5" WSM Maverick ET-732 :

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