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Zach's avatar

I've been making your serious eats, yeasted version of this recipe at the 70% hydration recommended in the footnote for a while now. I've made this sourdough version once before as well, but was wondering if you'd recommend the same for this recipe as well (bumping up to 70% hydration if comfortable) or is there a reason to keep the sourdough version at 67% hydration?

EDIT: Two secondary questions: the levain build step makes 137 grams, the final formula calls for 135, and you mentioned 140 grams in the comments, which is the correct amount?

Also, curiosity question, is there a reason for including rye flour in the sourdough version vs all white flour in the yeasted version?

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Chris Cavadini's avatar

Thanks for the detailed recipe! I'm really curious about the 5g of water that you hold back for the salt addition --- could you explain your rationale behind this or what experiences led you to doing this?

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