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That perfect ciabatta loaf last Thursday completely flipped my opinion on wet doughs
I've always hated working with super wet dough, like 80% hydration or more. Just felt like a sticky mess that wasn't worth the trouble. But last Thursday I decided to follow a recipe from a baker in Portland who swears by it. My kitchen was a disaster area for about 20 minutes while I did coil folds every half hour. Then I baked it and I swear the crust had this crackle I've never gotten before. The inside was full of those irregular holes you see in bakery bread. Now I'm thinking maybe I've been wrong about wet doughs this whole time. Anyone else have a recipe that made you change your mind on something you thought you hated?
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holly635mo ago
Bet your counters are still covered in flour from that experiment.
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emma3495mo ago
Remember how much flour ends up in the air though? Bet you were sneezing that stuff for days.
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