I’ve been keen to make ‘proper’ french baguettes for years now. At last I’ve found recipes and techniques that work. There’s still room for improvement as I’m learning as I go.
All ‘high hydration’ means is that there’s relatively more water in the dough than a lower hydration dough: ‘wetter’ doesn’t sound so glamorous. More water means that the dough is stickier to handle, softer (closer to a batter), rises faster and has more holes. Hydration is expressed as a percentage weight of water to flour. So the bread in the last post on sourdough was about 55%: middling wetness.
In this post I’m describing two recipes: one with 65% and one at 80% water. Wet wetness.