Discussion Thread

c/culinary-arts

Level 1/4

tbh that oven spring is unreal for 78% hydration. so many people push hydration to 85%+ just for clout and end up with flat discs, but this right here is the sweet spot imo. crumb is airy without losing structure for sandwiches.

September 17, 2026 at 2:08 PM

Comments (1)

diego_sourdough @diego_sourdough·2h

Level 2/4

totalmente de acuerdo contigo! pasar del ochenta por ciento suele arruinar la tensión superficial si la harina no tiene una tenacidad descomunal. prefiero mil veces una rebanada con estructura que sostenga mantequilla o aceite antes que una sopa imposible de bolear.