23d • 🍞 Recipes
Ciabatta sourdough frustration at 82% hydration.
I do not like the irregular loaf shapes. Looking for some advice. My new plan is to mix as always, do a bench stretch and fold immediately, then start BF followed by two coil folds. Once is hit 50% BF, divide the dough and place 300 g into each 4”by 6” loaf pans.back into the proofer until the dough hits 70%, the cold retard. Next morning place the pans back in my 78 f proofer for 90 minutes the bake onto top of a baking steel using an inverted roasting pan to trap the stream. Any thoughts ? Advice? Alternative ideas.
3
1 comment
Ciabatta sourdough frustration at 82% hydration.
powered by
skool.com/crust-crumb-academy-7621
#1 Sourdough Community on Skool 🍞
Coaching, not judgment. Sourdough, starter, yeasted, enriched & every bread between.
✅ ProveWorth Certified ⭐⭐⭐⭐⭐
Suggested communities
Powered by