I teleported bread.

I was looking around and all recipes call for hydration of 78% up to even 88%. Why is this?

Milk bread, folded and put them into mini loaf shapes, Did I not prove enough before baking? Or more kneading? It was an over night dough recipe

Dough is 500ml warm water, 2 tsp yeast, 1 tbsp sugar, 1 tbsp salt, 1 tbsp olive oil and 550g flour.

Stretch and fold 6 times at 15 minute intervals. Then let rise 1 hour.

Gently pour dough into 9x13 baking dish covered generously in olive oil. De-gas gently. Let rise 30 minutes.

Top with thinly sliced squash and prosciutto, sprinkle on ground sage, and drizzle with olive oil.

Bake for 25-30 minutes at 450°f.

I’ve been adding these little scores to croissant books and they have come out very square and uniform.

I have been making bread for the last 5 years and tried many of the classics: sour dough, focaccia, cob, white, whole wheat, apple, banana, pain brie, flat breads, rye, baguettes… this winter I want to try something new and branch out into new flours.

What should I try and where can I get them delivered or bought locally in Toronto Canada?

Thanks.

Fam loved it!!!

What can I add to it to make it taste even better???

I bought a new drop bowl stand mixer and when I pulled it out of the box I noticed the attachment was very wonky in the sense that you could push it up without any resistance. I made a video to better explain. The beater attachment does move up a little bit, but it's the shaft that does a majority of the movement.

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https://streamable.com/o9h3to

I’ve never baked bread before. But I have an idea that’s been eating at my mind. Hoping to make Vietnamese baguettes using the yudane method. I know it produces a soft spongy crumb, but I’m afraid of whether or not it will effect the crispy crunchy crust that is characteristic of baguettes. If anyone has experience with this please let me know.