Does more hydration translate to bigger air bubbles in the crumb?
 

I just tried something different. I had the dough much wetter and used the
sponge method to make my bread that I usually do it with the "straight
dough" method. I also changed flour from my local supermarket's brand bread
flour to Bob's Red Mill unbleached AP flour. I also increased the water.
This was a much wetter dough. The results was a chewier crumb with a nice
crunchy crust and nice big bubbles--and nicely sour. It reminded me of the
San Francisco Sourdough I used to eat when I lived up there as a kid. Any
thoughts on whether it was the hydration or maybe the different brand of
flour or the sponge method or just a really good starter or some combination
thereof? I'm about to try it again to see if I can duplicate it. My sister
and her kids ate it up yesterday before I had a chance to take a picture of
it.

Does more hydration translate to bigger air bubbles in the crumb?
 

Rich,

you are changing how many variables?

flour, hydration and maybe starter procedure.

All "can" have an influence.

As for your hydration - yes, wetter dough can create larger bubbles in
the crumb, within limits. If it gets too wet, it won't rise at all. It
also depends on oven temperature and if you use a baking stone/tile =
heat reservoir which helps to create steam to pump it up.

Since every flour and starter is somewhat different, it may be a good
idea to change one variable at a time and see what that does. That gives
yourself the answer in your environment.

Samartha

Rich Hollenbeck wrote:
> I just tried something different. I had the dough much wetter and used the
> sponge method to make my bread that I usually do it with the "straight
> dough" method. I also changed flour from my local supermarket's brand bread
> flour to Bob's Red Mill unbleached AP flour. I also increased the water.
> This was a much wetter dough. The results was a chewier crumb with a nice
> crunchy crust and nice big bubbles--and nicely sour. It reminded me of the
> San Francisco Sourdough I used to eat when I lived up there as a kid. Any
> thoughts on whether it was the hydration or maybe the different brand of
> flour or the sponge method or just a really good starter or some combination
> thereof? I'm about to try it again to see if I can duplicate it. My sister
> and her kids ate it up yesterday before I had a chance to take a picture of
> it.

Does more hydration translate to bigger air bubbles in the crumb?
 

I tried a similar thing this weekend. Instead of my normal water in
the dough, I used buttermilk. It took more buttermilk to wet the dough
and I was not sure how much to use, so I added a total of about 3/4
cup more than I would have water. The dough was wetter and almost
'too' wet, but I worked with it and when the final rise occured, it was
the best bread I have made to date. It rose as much as any 'white'
bread would have risen. And this was all with freshly ground ww
flour. I have a picture, but not exactly sure how to post it. Will
figure it out and post asap.