Chicago Sourdough - 81% hydration - with time stamps
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Working towards a more open crumb usually means dealing with a slightly higher level of hydration in your dough. However, high hydration doughs are not something to be feared. Not if you approach them the right way.
Today's Sourdough is based on a recipe from Chicago. It requires a dough of 81% hydration.
This is how we achieve this level of hydration:
|Dimpling in the salt|