A while ago I made the first of my 70% attempts. This is the 5th, and final, one (at least that I’m going to post about.) At some point in the not too distant future I hope to put up a recipe that you can follow but here’s the verdict on my final loaf from the series.
Finishing off the series meant doing 70% hydration with 3 of of the AP flour replaced with vital wheat gluten, kneading it in the stand mixer, and baking it on the pizza stone.
I was kind of surprised by the result. The dough was harder to shape than the no-knead and didn’t come out of the proofing basket easily. It didn’ rise in the oven the way I had hoped – it almost didn’t rise at all. It’s a decent loaf but not one I want to make again.
I guess this means I need to go back to the no-knead and tweak it. I’ll play with levains and autolyse. I’ll try mixing and letting it sit and mixing it and folding it. I can’t promise that I won’t show intermediate steps (I did start this blog to document what I was doing!) but I can’t promise that I will. The adventure will bake on.
My Baking Adventures 