/ck/ - Food & Cooking

>>17967881
>>17967886
>94%
that's still pretty high. what sort of flour, and how long do you fold with a spatula before kneading by hand? what temp do you bake at, and with what equipment? sorry to grill you, it sounds very interesting.

the most I've successfully done is 75% with bread flour (12.7% gluten) and it was pretty hard to work with. I did 80% once where I tried to stretch and fold 4 times over 2 hrs, like I would making baguettes, but it didn't seem like a success. the gluten didn't develop as much as I wanted. picrel is ~70%. it's a bad picture but you can sort of see how high hydration it is by the translucency -- you can see the perforated pan underneath.

94% sounds like soup to me. I believe it's possible but it sounds like a ton of work, or at least some techniques I don't know. I'd like to try getting that high.