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Zach's avatar

I made this recipe for the first time at 80% hydration for a friendsgiving this past weekend, came out great. I feel like I didn't really "get" bread until I started making higher hydration recipes - I've made bread on and off since I was a kid but never really felt the transformation in lower hydrated, kneaded loaves I just kind of kneaded for 10 minutes, not really knowing what I accomplished. I've found your higher hydration recipes to be the best teaching tools for understanding gluten formation and bread making generally - the transformatiom from wet mess to loaf is just so dramatic. Thanks for another great recipe!

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Rhianna's avatar

I'm going to try this in the rice cooker during our upcoming public holiday!

But I have two quick q's.

1. I think my room temp is probably around 80-82. Should I do the 12.5% calculation?

2. I have to cold ferment for probably more like 20 hours. You think it will be okay?

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