Recipe (in German)
this post was submitted on 08 Feb 2025
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I find milk breads easier to work with, but I use long cold ferments. At three days anything over about 60% is going to be sticky, but smooth. Shorter ferments can be quite supple, but it depends on ambient temperature.
Neat! But how do y'all manage to knead / work such high hydration dough? Every time I go above 60% it is like I'm working with temperamental mud; half of it stays on whichever surface I'm using.
Wet hands help. Also put it in a covered bowl, and instead of kneading actively, stretch it, fold it over, and give it a quarter turn 4 times, every half hour. After a few hours it'll have good gluten development. I do 90% hydration bread this way.
Interesting. I have never tried to do such long ferments with milk breads. I have to try that out. Thanks for the tip!