I never tried so high hydration before and I was very pleased with the large bubbles! :D

Before cutting:

Slices:

    • SorteKanin@feddit.dkOPEnglish
      6·
      5 months ago

      Soft and fluffy. Quite uuhh, “elastic”? Like I could squeeze the bread and it would go back to its shape almost untouched.

      • BarrelAgedBoredom@lemm.eeEnglish
        1·
        5 months ago

        I’m not sure why but something about that just screams “grilled cheese” to me. Might be worth a shot

        • GreyEyedGhost@lemmy.caEnglish
          3·
          5 months ago

          It reminds me of a giant English muffin. Interesting texture, visually, I wonder how it feels.

  • DarkThoughts@fedia.io
    3·
    5 months ago

    Typically not a favorable texture and what some bakers do to cheap out on material costs. Definitely don’t show this to the German bread enthusiasts.

  • Cheradenine@sh.itjust.worksEnglish
    3·
    5 months ago

    Much hydration, so bubbles. Sorry doge dog just died.

    Anyway, what was you fermentation time and temperature for this? I really like high hydration (like this) and very low hydration {45-50%), middle ground I find a bit boring.

    Looks delicious.

    ETA: yeast, not sourdough, small amount of sugar, 4 hour bench rise?

    • SorteKanin@feddit.dkOPEnglish
      2·
      5 months ago

      I didn’t time it precisely. I folded maybe… 5-6 times with 20 min in between? This is my first time doing high hydration so I don’t really have a definite process yet.