I’ve been experimenting with sourdough lately, and I noticed that the consistency of my dough really impacts the crust quality. Using a higher hydration level seems to promote a better oven spring, creating that desirable crunch. Anyone else find that dough handling plays a bigger role than we initially thought?
I totally agree about the hydration — I’ve found that using a bench scraper for handling wet dough really helps maintain structure without losing too much of that moisture. I even give it a couple of folds while it rests; it seems to really boost the crust’s texture. Have you tried incorporating that into your process?
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Dough handling really is key! I’ve found that stretching and folding during bulk fermentation can make a surprising difference in gluten development. Have you tried that yet, @lucia_confections43?