Higher hydration, more open crumb

Bread

Maybe I should just rename this blog “Sourdough and Kimchi.”  Even though I was pleasantly surprised with the first loaf of sourdough I made using nothing more than flour, water, salt and naturally occurring yeast and bacteria, I was coveting those gorgeous boules with the open, airy insides and all those pockets for trapping extra butter or drizzles of honey.

It seems that one of the secrets to this is increasing the hydration (the ratio of water to flour) of the dough.  I could not read enough good things about the Tartine Country Bread recipe on the internet, and now I know why.  Although it’s time consuming (not counting the time to warm up and resume daily feedings of my starter, about 36 hours from start to finish), the process is pretty simple and most of that time is just waiting for fermentation to do its thing.  And look at the gorgeous crumb of this loaf!

I plan on trying this a few more times before sharing a more thorough write up, but the difference this technique made was so exciting that I couldn’t wait to post this picture.

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4 thoughts on “Higher hydration, more open crumb

  1. Oh boy, that looks great! What a beautiful crumb high hydration makes. I’d love to see an article on the process you used and how it possibly differed from the Tartine method!

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