How can I get 80% hydration sourdough dough to hold its shape after removing from the banneton?
Achieving 80% hydration can be tricky! Start with lower hydration, like 60%, to build gluten strength, then gradually add water. This helps the dough hold its shape. Use an aliquot jar to monitor fermentation. Keep practicing, and you'll get there! 😊
Beantwortet von Hendrik, The Bread Code
Aus dem Buch
To achieve a high-hydration dough, it is best to slowly add water to your dough. Start with 60 % hydration, then slowly add a bit more water. Knead again until the water is absorbed. Repeat and add more water. As your dough has already formed a gluten network, new water can be absorbed much easier. You will be surprised by how much water your dough can soak up. This method is commonly known as the bassinage method. More on that later. By opting for this technique, I was easily able to push a low-gluten flour to a hydration of 80 %. This is also my method of choice when making dough now. I keep adding water until I can feel that the dough has the right consistency. As you bake more bread, you will develop a better look and feel for your dough. When mixing by hand this can be quite cumbersome. It is a lot easier when using a stand mixer.
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