BGBC
Well-Known Member
Sometimes its hit or miss. Seems to be based on a lot of things. However, there is definitely a correlation between high hydration, minimal kneading with stretch an folds, and getting large irregular crumb structure.
This loaf was a dirt simple 78% hydration loaf made with KA AP. Something like:
200g KA AP
140g active starter (100% hydration)
140g water
5.40g salt.
Mixed to combined. Kneaded about 2 minutes. Stuck in the fridge overnight. Took it out this morning and put it into oven w/ light on (about 78F) and let it warm up for an hour. Then did 2 stretch and folds (*this is the secret if there was one) at 30 min intervals. Then threw it onto parchment and let it rise for another 5 hours or so. The dough is on the edge of being a batter and is so sticky you really can't touch it. I use oiled dough dividers to shape and move it.
Baked at 450F for 10 mins, followed by another 30 at 400, followed by another hour at 400F with the door open. The last hour was supposed to be a cool down but on accident i left the oven on and it dried the hell out of the crust.
Thanks very much for the detailed response; will give it a shot
I wet my hands for the folding/kneading with high hydration doughs, but flour them while shaping.
The water definitely helps with handling.