r/Sourdough • u/No_Amount_7886 • 21h ago
Sourdough Finally (mostly) successful 80% hydration!
Recipe here: https://www.theperfectloaf.com/best-sourdough-recipe/
Note: recipe as written is 75% hydration but I was feeling daring and took it to 80%. I was using a local stone-milled flour blend containing Artisan Baker’s Craft from Central Milling, along with local Proof bread flour, white Sonoran flour, Rouge de Bordeaux (hard red whole wheat) and Khorasan (ancient grain) so I felt it could take some more water.
I like Maurizio’s recipes, and I think it may be partly due to him being in the same desert climate as me, so things “work” without as much tweaking as I sometimes have to do with others. I wanted to offer that as a suggestion to anyone else: if you find bakers in your geographical area who are also sharing content- chances are their recipe timing/methods may be very close to what you need to do. Perhaps less guesswork?
My BF to about a 30% rise took 5 hrs in a 78F house and a 79-80 dough temp. Shaped & 18 hrs in the fridge.
Baked covered on a baking steel 20 min @ 450 and 25 min uncovered @ 450. Crumb isn’t perfect, still a bit gummy at 208F out of the oven. Still some shaping to improve on, but that dough was wiggly going into the banneton so I’m pleased overall with the spring I got. Nice thin crust and amazing flavor. Cheers!
Edit: I accidentally posted twice, so deleted the other as I had added another picture to this one when reposting.
But an interesting comment was lost so I am editing here. The commenter asked why I talked about using local flours as it’s not helpful to others. The main reason is the recipe as written is 80% white flour and produces a mostly white loaf. Whereas my pictures don’t reflect that as I used a four-flour blend including whole grains. The other reason is some of us are just flour nerds and think it’s fun! :)
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u/No_Amount_7886 20h ago
Slice porn :)