Normally I live around 65% hydration when mixing by hand, but I recently got an Ankarsrum mixer and I've been experimenting with wetter doughs.
The higher hydration combined with a cold proof gave me really good leoparding. Probably the best I've gotten from a home oven so far.
This was 1/4th of the following recipe;
- 1kg KA bread flour
- 800g water
- 10g active dry yeast
- 20g salt
- 20g olive oil
- 10g sugar
Kneaded for 15 minutes in mixer, followed by three sets of bowl folds 30 minutes apart.
3 hour bulk proof including the time between folds, then divided the dough into balls. This one proofed again in the fridge for about 24 hours.
Baked at 500F convection on a preheated steel.
by repohs