I don't understand your flower to water ratios. At sea level 2.5 pounds of flower to 5 cups water would = about a 105 percent hydration level! Basic bread dough is 50 to 68% hydration and French bread is between 68 and 80%. Also Interesting dough folding method. It almost looks like a stretch and fold method except you're not actually stretching the dough before folding which probably explains the less then stellar gluten development Google stretch and fold or maybe watch the King Arthur videos
I don't understand your flower to water ratios. At sea level 2.5 pounds of flower to 5 cups water would = about a 105 percent hydration level! Basic bread dough is 50 to 68% hydration and French bread is between 68 and 80%. Also Interesting dough folding method. It almost looks like a stretch and fold method except you're not actually stretching the dough before folding which probably explains the less then stellar gluten development Google stretch and fold or maybe watch the King Arthur videos
Blaze1024 5 months ago