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Ingredients of the week: Mushrooms,Cranberries, Brassica, Beetroot, Potatoes, Cabbage, Carrots, Nutritional Yeast, Miso, Buckwheat
Cuisine of the month:
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Thank you! Right now I'm doing a quick autolyse and then a quick saltolyse (?), around 10-15 min each, I've tried with a longer autolyse where I mix it at the same time I'm making the levain, but couldn't see a big difference. Keeping some water back and dissolving the salt in that before mixing helps with the distribution a lot. Gluten development is not a problem right now, I actually had to cut back on the Manitoba flour, replacing a third with AP because it was getting too tight.
Dissolving the salt in water first is a great idea - I'm going to have to try that. I'm also surprised that you can get away with a such a quick autolyze but Manitoba is a really strong flour.
What's your final hydration percentage?
Yeah it's nuts how stiff the dough can get, even with a lot of water.
Right now I'm doing ~83% hydration, feels like a good balance between open crumb and ease of handling.
That's impressively high! I should see if I could find some Manitoba to try. The high gluten flour around here is called Small's and it's 15%. I like using it at about a 20% ratio in bread and pizza and I'll run about 75% hydration, but my stuff turns out pretty slack a lot of the time.
tbf having a giant restaurant grade mixer with a dough hook is doing a lot of lifting here, this dough also gets really slack if I don't mix it right or use too much AP. Had one batch go completely gloopy because my starter was old, way too sour to develop gluten
Oof, that sounds like a big mess. How much do you make at a time?