Another bread post


 
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
 
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.
 
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.
 
Rich Dahl said:
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.
Click to expand...
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 ;) ).
 
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