About the Recipe
A 66% hydration sourdough bread is a type of artisanal bread made using sourdough starter and characterized by its specific water-to-flour ratio. In this case, the hydration level refers to the amount of water relative to the flour by weight. With a hydration level of 66%, the dough is moderately hydrated, resulting in a balance between a moist crumb and a firm crust. This bread typically has a chewy texture, a slightly tangy flavor from the sourdough fermentation, and a rustic appearance with a well-developed crust. It's a favorite among bread enthusiasts for its depth of flavor and satisfying texture.
Ingredients
1000 g bread flour
660 g water
220 g ripe starter
20 g salt
Preparation
Mix flour and 600 g water. Autolyse for 20 min.
Add salt and remaining water (60g). Mix. Check dough temperature.
Transfer dough to a clean bowl (optional).
Let dough rest for 30 min on counter. 3 set of stretch and folds every 30 min. Cover bowl with plastic shower cap.
Let dough rise 50% (w/ dough at 75F), 30% (w/ dough at 80F).
Divide loaf for 2 loves. Pre-shape. Shape.
Cold proof in fridge (24hrs).
Preheat oven w/ roaster oven in to 500F. Lower to 450F in and bake with lid on for 25 min.
Bake with lid off at 450F for 20 min.
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Recipe adapted from #theperfectloaf