After messing with the moisture content, I think a slightly dryer loaf is getting me the results I’m looking for. Firmer crust and better definition in the scoring.
After messing with the moisture content, I think a slightly dryer loaf is getting me the results I’m looking for. Firmer crust and better definition in the scoring.
Don’t leave us hanging…what hydration anount have you settled on?
Unfortunately, I can’t provide an exact amount. While I usually start with around the same amount every time (100g starter, 100g flour, 100g water… then and additional 700g flour, 400g water, 13g salt) I adjust with more flour or water while mixing to get the consistency the way I want it.
This time I started with about 350g water in the final step and added more slowly until I hit a little dryer consistency than I normally do. It was probably around 375g total (maybe???). The exact amounts also change pretty drastically depending on the humidity, temperature, and mood.