yetanotherbaker.bsky.social
Home Sourdough Baker, learning always.
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Olive oil and seasoning, bake for around 15 min and experiment 😊
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I believe it impacts somehow! There's a nice article about it www.theperfectloaf.com/how-to-bake-...
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High hydration would be a lot of water in your dough, and indeed it's about how much water the flour can handle. AP gets really soupy with more than 65-70%, kinda hard to bake high hydration with.
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Those look amazing!!!
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That's a very good one!
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No more than 2 folds to be honest
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Thank you! 😊
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Totally worth it, every penny. 😊
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That looks delicious!!
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You don't need to go crazy also, if you come from 65%, bake a few loaves at 75% and then jump to 80%.
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It will handle! Just don't add all the water all at once, the last 100ml you basically add in small doses, mix until incorporated and then add a bit more and mix again (bassinage method)
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Thank you so much!
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Very strong flour 14.5% protein, and around 86% hydration
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Forgot to mention: 21h fermenting total
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Hopefully 🤞
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I know that feeling, been there done that 😆
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Good luck 🤞
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I recommend that, the baking experience is completely different!
Search for Manitoba flour!
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Check the pizza I baked a few days ago on my profile, it was 10% WW and it was insane!!
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Yes! Flour with high protein usually can hold more water.
It's hard to reach that level of hydration with AP for example.
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I'm still trying to achieve a good crumb when working with 100% whole wheat but no great success so far. Meanwhile I found the 20% spot very comfortable for taste and oven spring.
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Thank you!
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Right?? I try to take a new dry batch always when my starter is on a very active season 😆
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Yes, just to add flavor and make it a little bit healthier also.
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Nice! Can you share the recipe?
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I got a new flour from my local flour shop that has 14.5% protein, that's the reason.
If you use AP, 65% is the spot usually.
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I'm currently with a batch of very strong white flour (14.5% protein) which makes things easier a bit.
This bread is 80% white flour and 20% fresh milled whole wheat
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Great one!!
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Thank you!
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I make the same recipe and never know how to call it: crepe, thin pancakes.
Your flavor sounds yummy btw
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Thank you
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Welcome to bluesky 💙
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100% sourdough and I can say it's one of the best pizzas I've ever had.
Recipe is here: www.theperfectloaf.com/sourdough-pi...
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Thank you!
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I'm following this recipe www.theperfectloaf.com/sourdough-pi...
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Yes! Most of it is inside the fridge.
43h from the point I added the starter to the point I bake it.
I'd say it stays 6-7 hours outside of the fridge only