I did a 65% hydration dough, which was much easier to work with than the 75-80% ones that I was making.
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Cut into it. Fantastic texture. Not a fan of holey sourdough so I like a denser loaf.pic.twitter.com/5jvAv7pHOS
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Crust is crispy and thin, bread is springy and tangy.
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Oh I should also mention: I made this with sourdough discard that I have been keeping in the fridge. I didn’t feed it or bring it to room temp. Just added it to warm water, then added the flour and autolysed. Added the salt and oil later.
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Bulk ferment on the counter for 2 hours with a series of stretch and folds then overnight in the fridge for about 9 hours.
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Took it out, shaped, and left to bench rest while oven heated up.
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