I don’t think High Hydration is for me…
I am about a year in my journey and I have tried 75% 70% and I must be doing something wrong. Generally the process is the same besides BF time, I just have better success (to me) with around 65% hydration.
Recipe:
2 Loaves
1200 grams King Arthur bread flour
725 grams water
320 whole wheat starter
30 grams salt
Hand mix ingredients until shaggy dough and no dry flour.
3 sets stretch and folds every 30-40 minutes
1-2 sets coil folds every 30-40 minutes
These two loaves temped around 78 degrees during BF
Preshape approximately 5 hours after initial mix and bench rest for about 45 minutes.
Final shape and into bannetons then into fridge for 24 hours
About 6 hours total BF time.
Dutch over preheat at 500 for 30 minutes.
Lower temp to 450 and bake for 25 minutes covered and 20 minutes uncovered.
I do think these could have had long bulking but still turned out ok.