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Bread People, what did I do wrong?
While the photos look nice, this loaf turned out just slightly wet/gummy feeling.
I did wait well over an hour before slicing. I have some ideas.
This recipe was about 94% hydration, as opposed to the 84% hydration I've been using.
Also, this was in a 2 quart dutch oven and I wonder if it is just too small for this loaf. (Over 740 grams)
Oh, I also did a two-day cold ferment.
(I guess I changed a lot of variables at once!)
The bread was good when toasted, but that's usually the case. My previous recipe was about 450 grams while this one was almost 750 so I am wondering if that's just too large for my 2 quart dutch oven.
@rasterweb 700g in a 2qt is typical for me, at 450F, but over 75% hydration seems a lot, maybe just needed more time than the crust could take at temp?
@loppear Interesting. I鈥檒l definitely lower the hydration next time.
@rasterweb to clarify, 700g total loaf dough weight, not flour. I guess I'm usually at 68-70% hydration, 410g flour.
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