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14 minutes ago, Ann_T said:

I think baking is an addiction.

 

Started three 500g batches of dough last night. Each with 2g of yeast. 15g of salt and 63% hydration.

Last stretch and folds finished at 8:00 PM and left on the counter until this morning at 4:00 AM.

This is my favourite method.

I've tried the proofing overnight in the fridge but don't care for it as much as I do the overnight fermentation on the counter.

Baked two large boules and four baguettes.

 

Boules came out of the oven first.

 

Most of this batch is being gifted.  The two boules are going to work with me for Josh and Kristin.

And one of the baguettes Matt is taking to a friend.

And I'm sure at least one of the baguettes will get eaten today.

That just leaves two for the freezer. 

I don't understand how to do the hydration math.  So how much water did you add to get 63%?  Anf how did you mix it?  Mixer, FP?  How much flour?

12 minutes ago, Ann_T said:

I think baking is an addiction.

 

Started three 500g batches of dough last night. Each with 2g of yeast. 15g of salt and 63% hydration.

Last stretch and folds finished at 8:00 PM and left on the counter until this morning at 4:00 AM.

This is my favourite method.

I've tried the proofing overnight in the fridge but don't care for it as much as I do the overnight fermentation on the counter.

Baked two large boules and four baguettes.

 

Boules came out of the oven first.

 

Most of this batch is being gifted.  The two boules are going to work with me for Josh and Kristin.

And one of the baguettes Matt is taking to a friend.

And I'm sure at least one of the baguettes will get eaten today.

That just leaves two for the freezer. 

I don't understand how to do the hydration math.  So how much water did you add to get 63%?  Anf how did you mix it?  Mixer, FP?