Reply to thread

Message: [QUOTE="Laurence, post: 46137, member: 6502"] I know I'm hopelessly late to the party, but I can't help noticing the amount of yeast in your formula. I make something similar and 10g would be more than enough. My suspicion is that your dough is over-proofed to such an extent that the gluten structure has been disrupted and won't hold any gas. As for the hydration, we each have our own experience - I use around 64-68% hydration for stoneground wholemeal and that works out fine (and isn't so messy to work with!). [/QUOTE]