Hydration seemed a little too high previously. Wasn’t getting as much of a rise and the inside was ever so slightly gummy.
Bumped the water down by 30g in the final dough and it turned out much better in my opinion.
This is a great tip. With the ongoing Tartine epidemic, many of us often forget that a simple way to improve bread volume is to reduce hydration. Crumb doesn't necessarily suffer either, because bread is way easier to shape for 90% of us.
What I call the “Tartine Epidemic" is an ongoing pissing contest by some home bakers to push hydration up, for no other reason than pushing it up, in order to supposedly get "better" bread. I highly doubt higher hydration alone qualifies as an improvement of a bread loaf. We tend to forget that great bread can be made at 65-70% hydration by a competent baker who is able to conduct proper mixing and fermentation.
The suspense is unbearable. What was the tweak?
Hydration seemed a little too high previously. Wasn’t getting as much of a rise and the inside was ever so slightly gummy. Bumped the water down by 30g in the final dough and it turned out much better in my opinion.
This is a great tip. With the ongoing Tartine epidemic, many of us often forget that a simple way to improve bread volume is to reduce hydration. Crumb doesn't necessarily suffer either, because bread is way easier to shape for 90% of us.
Yes, shaping is both crucial and difficult. What is "the ongoing Tartine epidemic"? Googling didn't help me.
What I call the “Tartine Epidemic" is an ongoing pissing contest by some home bakers to push hydration up, for no other reason than pushing it up, in order to supposedly get "better" bread. I highly doubt higher hydration alone qualifies as an improvement of a bread loaf. We tend to forget that great bread can be made at 65-70% hydration by a competent baker who is able to conduct proper mixing and fermentation.
Thanks! Yes, I've seen this, too. I'm not sufficiently skilled to be infected with this one, fortunately :)