Sourdough baking

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Sourdough baking

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Loaf from this morning (imgur.com)

submitted 11 months ago by [email protected] to c/[email protected]

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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.

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[–] krayj 2 points 11 months ago (1 children)

Don't leave us hanging...what hydration anount have you settled on?

[–] [email protected] 1 points 11 months ago

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.