Here are the differences: 800 grams bread flour and 200 grams whole wheat flour (vs 900/100 in the recipe) 80% hydration (vs 75% in the recipe) retarded 14 hours in refrig at 39 degrees F to increase sourness (and match the sourness of the loaf I purchased at the bakery). Maybe lacks structure.

Kinda looks like a cheese wheel. 5.0k. My fourth attempt at sourdough. When you are talking hydration percent dont you have to include flour and water in the leaven which would raise hydration % closer to 77? Close ... 100% hydration loaf, definitely a smooth texture. save hide report. 3.4k. In tartine bread chad states hydration of country loaf at 75 %. Posted by 1 day ago. 159 comments. share. Tartine’s Country Bread.

130 comments. This is new to me so just want to understand. 3.4k.