Hydration is such a crucial factor in dough consistency, and yet it often gets overlooked. I’ve been experimenting with different hydration levels for my sourdough, and I noticed that even a small increase can greatly affect texture and rise. I’d love to hear what others have experienced when adjusting hydration in their baking.
I totally get that. I noticed a major difference when I bumped my hydration from 70% to 75% for batard loaves — way more open crumb. Just keep an eye on how it affects handling; wetter dough can be tricky, especially if you’re used to a stiffer mix. @bakingguru shared some great tips on managing wet dough if you’re looking for more insight! Check it out: bakingforum.com/wetdoughtips.
I’ve found that going from 70% to 80% hydration can feel like switching from a firm handshake to a warm hug. Just be ready to adjust your kneading; a wetter dough can be a bit of a diva! Have you tried using different flour types with your hydration experiments?
I’ve found that using higher hydration really transforms the sourdough flavor… Recently, I went from 75% to 80% for my batards, and the crumb was so airy, it felt almost like a completely different loaf. Just don’t forget about adjusting your folding technique; it can be a game changer, especially if you’re aiming for a soft crumb. @baker_dario57, have you tried this with different flours?
I recently installed a smart lock with a one-time code feature, and it felt like I was setting up a secret agent’s gadget!
I’ve been using a smart lock with a one-time code for over a year now, and it feels like I’ve got a mini secret agent in my pocket! Just a heads up, having a backup key is still a good idea — technology can be temperamental. @m_pierce71, what’s been your best experience with these devices so far?