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0 pointssva_3y ago0 comments

I just use 80% hydration, it makes things easier and tastier.

0 comments

Depends a lot of ambient humidity. When I lived in the North of Ireland (rainforest humidity) I always had to vastly reduce the humidity level of every recipe, sometimes by as much as half, otherwise I'd be drinking my baguettes.

ericbarrett3y ago

So true, I just ruined a rye loaf by under-hydrating it at 65%, but I live in the desert. Lesson learned!

I find it also depends on your flour, even batch to batch (we buy 50 lb bags). Some have higher moisture content and one needs to adjust by a few % even in the same external conditions.

JustSomeNobody3y ago

A bit messy though.

ycombinete3y ago

For me, anything over 65% usually requires stretch and fold technique, as opposed to a knead. It's not messy at all when done that way.

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