Last week I spent some time researching “hydration” of bread dough.
This morning I decided to apply, with some precision, the concepts I read about.
The result — exactly as intended — a perfect loaf with a perfect crumb.
After 4 years of baking a bread every 3 – 4 days — nurturing a sourdough starter since March of 2012
— today felt like a day of revelation.
(click photo for larger view)
iPhone 6s