After messing with the moisture content, I think a slightly dryer loaf is getting me the results I’m looking for. Firmer crust and better definition in the scoring.

  • LastYearsPumpkin@feddit.chOP
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    1 year ago

    Unfortunately, I can’t provide an exact amount. While I usually start with around the same amount every time (100g starter, 100g flour, 100g water… then and additional 700g flour, 400g water, 13g salt) I adjust with more flour or water while mixing to get the consistency the way I want it.

    This time I started with about 350g water in the final step and added more slowly until I hit a little dryer consistency than I normally do. It was probably around 375g total (maybe???). The exact amounts also change pretty drastically depending on the humidity, temperature, and mood.